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Cherry Tomato Tart

08 Dec

This recipe is a favorite of Woody’s. It has two of his favorite things – tomatoes and mustard! In this case, we had end-of-the-year cherry tomatoes from our garden that probably weren’t going to be super tasty plain, so I bolstered them with some store-bought cherry tomatoes and used them in the tart.

Instructions:

  • About 9 oz puff pastry
  • 14 oz cherry tomatoes
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 1 tablespoon mustard à l’ancienne [I just used one of a cornucopia of mustards Woody has collected]
  • 3.5 oz fresh goat cheese
  • 1 egg
  • 1 tablespoon chopped sage leaves
  • 1 tablespoon chopped parsley leaves [I also used some more parsley for garnish on the finished tart]
  • 1 tablespoon chopped mint leaves [I don’t really like mint on this kind of thing, I don’t use it here]
  • [I’ve also been known to add some basil]
  • A few black olives
  • 1 teaspoon fine sugar
  • 1 tablespoon pine nuts [I don’t really like pine nuts, I substituted pre-toasted quartered almonds]

Steps:

  • Roll the dough and place it in the mold. Make holes with a fork and place in the fridge for 30 minutes.
  • Preheat your oven at 420 F and precook your tart for 10 minutes. Remove and let cool slightly.
  • Slice your tomatoes in halves.
  • Heat 2 tablespoons olive oil in a non-stick frying pan and when hot, add the tomatoes and cook on high heat for 2 minutes.
  • Then add the chopped garlic and sugar, and cook for 2 extra minutes, tossing them. Remove and set aside.
  • Mix together the egg and the goat cheese. Work to get a homogeneous consistency.
  • Add the chopped parsley and sage. Season with salt and pepper.
  • Turn down the oven temperature to 350 F.
  • Spread the mustard on top of the tart and then spread the egg/cheese mixture over.
  • Arrange the tomatoes on top and cook the tart in the oven for 30 minutes.
  • Remove and let cool before adding the sliced olives and the chopped mint.
  • Dry roast the pine nuts and sprinkle them on top. Eat the tart hot or warm.

Recipe courtesy http://www.latartinegourmande.com.

Finished tart:

 
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Posted by on December 8, 2011 in Uncategorized

 

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