Wednesday, April 08, 2009

Roasted Tomato Tart

Goat Cheese Filling
1/2 cup heavy cream
8 ounces goat cheese
1 egg
1/2 tsp salt

Roasted Tomatoes
12 Roma tomatoes, halved lengthwise
1 TBSP chopped thyme
1 TBSP chopped parsley
1 TBSP chopped oregano
1 TBSP chopped basil
1 TBSP chopped garlic
1 TBSP chopped shallots
2 tsp kosher salt
1 tsp black pepper
1/4 cup extra virgin olive oil

1 recipe of Flaky Pie Crust Dough

To make the Filling:
Beat heavy cream in a large bowl (I use my Kitchen Aid mixer) until stiff.
Add goat cheese and egg and combine. Refrigerate until you are ready to assemble tarts.

To roast Tomatoes:
Preheat oven to 200°.
Line a baking tray with foil; spray a light coating of olive oil on the tray.
Toss tomatoes in a large bowl with the rest of the ingredients.
Line the tomatoes on the tray, spacing them as evenly as possible. (Crowded tomatoes take longer to cook. But this is not necessarily a bad thing as your home is going to smell yummy!)

Roast tomatoes about 3 hours.
Check the tomatoes after 2 hours. If you want them to get a little darker in color, raise the temperature to 225° for the last hour of roasting.
The tomatoes are done when they have released most of their juices, but are still moist and hold together. Allow to cool on the tray.

Assembling Tarts:
Preheat oven to 350 degrees.
Roll out dough into a large circle. (You can also do a bunch of individual tarts if you'd prefer.)
Once you have your circle formed, cheese filling in the middle and spread evenly, leaving about a 2 inch edge all the way around.
Top with tomato halves, cut sides up.
Fold up the edges of the tart and pinch to seal.

Bake the tart for 25 minutes, or until the edges of the crust are just beginning to brown.
If your tomatoes and herbs begin to get too dark, tent with foil until finished baking.
Cut into triangles and serve hot or at room temperature. Both are equally delicious!

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