Roasted Cherry Tomato Tart
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 260 |
| pro | 5 g |
| total fat | 17 g |
| sat. fat | 9 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 35 mg |
| sodium | 440 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit A | 19% |
| vit C | 17% |
| folate | 26% |
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4 cups (1 L) cherry or grape_tomatoes
4 tsp (20 mL) extra-virgin olive oil
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) dijon mustard
1/2 cup (125 mL) crumbled goat cheese
8 brine-cured black olives (such as Kalamata), pitted and quartered lengthwise
Pastry:
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) cornmeal
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/1 mL dried)
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, diced
3 tbsp (50 mL) ice water
2 tsp (10 mL) lemon juice or vinegar
Preparation:
Pastry: In food processor, blend flour, cornmeal, thyme and sa< 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.
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
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