Roasted Tomato Goat Cheese Tart

By The Canadian Living Test Kitchen

41 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	346346 cal
pro	8 g8g pro
total fat	25 g25g total fat
sat. fat	12 g12g sat. fat
carb	24 g24g carb
fibre	2 g2g fibre
chol	111 mg111mg chol
sodium	365 mg365mg sodium
% RDI:	-
calcium	77 calcium
iron	1111 iron
vit A	2020 vit A
vit C	77 vit C
folate	3030 folate

Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.

Ingredients

2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 onions , sliced2 2oniononions, sliced
3/4 3/4cup cupcrumbled goat cheese, (about 3oz/90g)
3 eggs 3 3eggeggs
1/2 cup milk 1/2 1/2cup cupmilk
1/4 cup 10% cream 1/4 1/4cup cup10% cream
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
Roasted Grape Tomatoes:
1-1/2 cups grape tomatoes , halved1-1/2 1-1/2cups cupsgrape tomatogrape tomatoes, halved
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 tsp chopped fresh rosemary 2 2tsp tspchopped fresh rosemary or thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
Cornmeal Pastry:
1-1/4 cups all-purpose flour 1-1/4 1-1/4cups cupsall-purpose flour
1/4 cup cornmeal 1/4 1/4cup cupcornmeal
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold unsalted butter 1/2 1/2cup cupcold unsalted butter
3 tbsp sour cream 3 3tbsp tbspsour cream
2 tbsp Ice water , (approx)2 2tbsp tbspIce water, (approx)

Preparation

Cornmeal Pastry: In bowl, mix together flour, cornmeal, thyme, sugar and salt ; using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 tbsp (15 mL) more water if necessary. Wrap in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Fold edge under, leaving 1/4 inch (5 mm) above rim; flute or crimp edges with fork. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack.

Roasted Grape Tomatoes: In bowl, gently toss together tomatoes, oil, rosemary and salt. Bake, cut side up, on parchment paper–lined baking sheet in 350°F (180°C) oven until tender, 20 to 25 minutes. Let cool.

In large skillet, heat oil over medium heat; fry onions, stirring occasionally, until golden, 15 to 20 minutes. Let cool.

Sprinkle goat cheese over pastry shell; spread with onions. Top with tomatoes, cut side up. In bowl, whisk eggs, milk, cream, salt and pepper; pour over top. Bake in 375°F (190°C) oven until knife inserted in centre comes out clean, 35 to 40 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven or 20 to 25 minutes.)

Source : Canadian Living Magazine: December 2008