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Roasted Tomato Tart with Cheddar and Basil

This roasted tomato tart with Cheddar and basil is brimming with flavorful slow-roasted tomatoes that bear an intensely concentrated essence and melds it all with an easy free-form pastry crust.

A roasted tomato tart with cheddar and basil sprinkled over the top.

Any tomatoes, whether plain old plum or Roma tomatoes at the supermarket or seductively misshapen heirlooms from the farmers’ market, will do the trick in this tart. Slow roasting the summery orbs (or, if using plum tomatoes, oblongs) concentrates the tomatoes’ sweet depths without masking their inherent acidity. And when you layer that on a simple pastry with aged cheese and basil, well, you sorta have to taste a slice of this tart to truly understand. The raw tomatoes released too much of their liquid, which made the crust soggy. So we decided to slow roast them to draw out their moisture and intensify their flavor before we added them to the tart shell.We think you’ll agree it was a perfect choice.–Renee Schettler

Roasted Tomato-Basil Tart

A roasted tomato tart with cheddar and basil sprinkled over the top.

This roasted tomato tart with Cheddar and basil is brimming with flavorful slow-roasted tomatoes that bear an intensely concentrated essence and melds it all with an easy free-form pastry crust.

Mitchell Rosenthal

Prep 45 mins

Cook 5 hrs

Total 6 hrs

Entrees

American

8 servings

385 kcal

5 / 2 votes

For the slow-roasted tomatoes

For the tart dough

For the tart

Make the slow-roasted tomatoes

Make the tart dough

Assemble the tart

  • Position a rack in the lower third of the oven and preheat it to 375°F (190°C).

  • In a sauté pan, heat the 2 tablespoons oil over low heat and stir in the onion. Cover and sweat over low heat for 10 to 15 minutes, until the onion is soft and translucent. Do not allow the onion to color. (Alternatively, if you prefer properly caramelized onions, you can uncover and cook the onions until golden brown and intensely flavorful.) Remove from the heat, season with salt and pepper, and let cool completely.
  • Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to a round about 12 inches in diameter. Carefully move the round to the parchment.

  • Layer half of the cheese on the dough round, leaving a 1-inch border uncovered around the edge. In a small bowl, combine the cooled onion, the basil, and the crème fraîche and mix well. Spread the onion mixture evenly over the cheese layer. Top with the roasted tomatoes, then cover with the remaining cheese. Season with salt and pepper and drizzle with olive oil.

  • Fold the uncovered edge of the tart onto itself, forming uniformly spaced pleats every few inches around the perimeter. Brush the overturned edge of dough with the egg wash.

  • Bake the tart for 30 to 40 minutes, until the crust is a nice golden brown. Remove the tart from the oven, and slide it onto a wire rack, and let it cool until it’s warm or at room temperature. Slice and serve.

*What is St. George cheese?

St. George cheese, made in northern California, is reminiscent of Cheddar but in the style of a traditional cheese of the Azorean island of Sào Jorge. It’s a semi hard to hard cheese, made from cow’s milk. It has a texture similar to Cheddar with a buttery feel and spicy, tangy undertones. A good sharp white Cheddar or even Manchego would make a terrific substitute.

Serving: 1portionCalories: 385kcal (19%)Carbohydrates: 19g (6%)Protein: 11g (22%)Fat: 30g (46%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 78mg (26%)Sodium: 231mg (10%)Potassium: 363mg (10%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1646IU (33%)Vitamin C: 17mg (21%)Calcium: 238mg (24%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published September 19, 2012

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