By request for those more advanced folks. This is the recipe for the tarts pictured on the right.
Tomato Goat Cheese Tarts:
(Base recipe from Gourmet, September ‘98, but I've tweaked it a bit.)
For crust:
1 1/2 sticks (3/4 cup) cold unsalted butter, cubed
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
3 tablespoons ice water
Dried beans or pie weights
In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 inch round tart pan with a removable fluted rim. Chill crust about 20 minutes, or until firm.
While crust is chilling, preheat oven to 375°F.
Line crust with foil and fill with pie weights or beans. Bake crust until edge is set, 10 minutes. Carefully remove foil and weights bake crust 5 minutes more, or until just dry. Remove crust and cool in pan on a rack. Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
For Filling:
1/2 cup packed fresh basil leaves
7 ounces mild soft goat cheese, softened
3/4 stick (6 tablespoons) unsalted butter, well softened
1/2 cup sour cream
2 large eggs
1 onion (plus 1-2 Tbs butter and 1 tsp sugar)
3/4 pound cherry tomatoes
Sauté onions in butter until caramelized. When onions are translucent add sugar to assist in carmelzation. Set onions aside to cool while making custard.
Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
Spread onions in bottom of tart shell. Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Tart can be served warm or cold. (I like it best at room temperature.) Reheat in 350 oven if desired.
I find the smaller the tomato the better. Those that get to quarter size tend to give off too much liquid and can prevent the tart from setting up properly or boil out their centers making an unattractive presentation.
(Base recipe from Gourmet, September ‘98, but I've tweaked it a bit.)
For crust:
1 1/2 sticks (3/4 cup) cold unsalted butter, cubed
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon salt
3 tablespoons ice water
Dried beans or pie weights
In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 inch round tart pan with a removable fluted rim. Chill crust about 20 minutes, or until firm.
While crust is chilling, preheat oven to 375°F.
Line crust with foil and fill with pie weights or beans. Bake crust until edge is set, 10 minutes. Carefully remove foil and weights bake crust 5 minutes more, or until just dry. Remove crust and cool in pan on a rack. Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
For Filling:
1/2 cup packed fresh basil leaves
7 ounces mild soft goat cheese, softened
3/4 stick (6 tablespoons) unsalted butter, well softened
1/2 cup sour cream
2 large eggs
1 onion (plus 1-2 Tbs butter and 1 tsp sugar)
3/4 pound cherry tomatoes
Sauté onions in butter until caramelized. When onions are translucent add sugar to assist in carmelzation. Set onions aside to cool while making custard.
Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
Spread onions in bottom of tart shell. Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Tart can be served warm or cold. (I like it best at room temperature.) Reheat in 350 oven if desired.
I find the smaller the tomato the better. Those that get to quarter size tend to give off too much liquid and can prevent the tart from setting up properly or boil out their centers making an unattractive presentation.
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