Roasted Cherry Tomato Tart

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	260260 cal
pro	5 g5g pro
total fat	17 g17g total fat
sat. fat	9 g9g sat. fat
carb	22 g22g carb
fibre	2 g2g fibre
chol	35 mg35mg chol
sodium	440 mg440mg sodium
% RDI:	-
calcium	33 calcium
iron	1010 iron
vit A	1919 vit A
vit C	1717 vit C
folate	2626 folate

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Goat cheese, olives and roasted tomatoes add up to delicious, intense flavour. The tender, slightly crunchy cornmeal pastry is supple and easy to work with.

Ingredients

4 cups cherry tomatoes 4 4cups cupscherry tomatocherry tomatoes or grape tomatoes
4 tsp extra virgin olive oil 4 4tsp tspextra virgin olive oil
1 clove garlic , minced1 1clove clovegarlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1/2 cup crumbled goat cheese 1/2 1/2cup cupcrumbled goat cheese
8 8brine-cured black olives, pitted and quartered lengthwise
Pastry
1 cup all purpose flour 1 1cup cupall purpose flour
1/2 cup cornmeal 1/2 1/2cup cupcornmeal
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold butter , diced1/2 1/2cup cupcold butter, diced
3 tbsp Ice water 3 3tbsp tbspIce water
2 tsp lemon juice 2 2tsp tsplemon juice or vinegar

Preparation

Pastry: In food processor, blend flour, cornmeal, thyme and salt ; pulse in butter until mixture resembles fine crumbs with a few larger pieces. With motor running, add ice water and lemon juice all at once; pulse just until dough starts to clump together. Remove and press into disc. Wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days; let come to room temperature.)

On floured surface, roll out dough to 11-inch (28 cm) circle. Drape over 9-inch (23 cm) tart pan with removable bottom. Ease into pan without stretching; press over bottom and up side, folding in edge to level with rim. Prick with fork. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in bottom third of 400°F (200°C) oven until golden, 18 to 20 minutes. Let cool on rack.

Meanwhile, in 13- x 9-inch (3.5 L) metal cake pan, toss together tomatoes, oil, garlic, salt and pepper. Roast in 400°F (200°C) oven until slightly charred and shrivelled, about 30 minutes. Let cool in pan. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Brush bottom of baked tart shell with mustard; sprinkle with all but 2 tbsp (25 mL) of the goat cheese. Arrange tomato mixture over top; dot with olives and sprinkle with remaining goat cheese.

Bake in centre of 400°F (200°C) oven until tomatoes are warmed through, about 14 minutes. Serve warm or at room temperature.

Additional information : Tip: To make individual tartlets, divide dough into sixths; roll into 5-1/2-inch (13 cm) rounds. Fit into 4-inch (10 cm) tart pans with removable bottoms. Reduce each baking time by about 2 minutes.

Source : Canadian Living Magazine: January 2007