Friday, October 4, 2013

Roasted Tomato & Goat Cheese Tart


8-9 cherry or cocktail tomatoes (on the vine is great, but not necessary)
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. sugar
1/2 tsp. salt
1 1/2 cups all purpose flour
4 tbsp butter softened and cut in chunks
1/2 tsp. salt
4 tbsp. ice water
7 large eggs
1/2 cup sour cream
1/2 cup milk
3 oz. goat cheese


1.  Heat oven to 400.  Place tomatoes in small roasting pan or crock, drizzle with olive oil, balsamic, 1 tsp. sugar and 1/2 tsp. salt.  Place in oven and roast for 25 minutes.

2.  Meanwhile, in food processor, mix 1 1/2 cups of flour, 4 tbsp. butter, 1/2 tsp. salt on pulse until well blended.  Add ice water to form a nice dough.  DO NOT FORM A BALL.

3.  Take a piece of plastic wrap.  Place dough in center and flatten into a 4 inch disc.  Wrap in plastic wrap and place in refrigerator for 15 minutes.

4.  Take dough out, unwrap.  Place two piece of cling wrap on top one going left to right and the other up and down.  Roll dough out to fit in your tart pan.  You can flip the whole thing over and roll it on either side to get it nice and even.

5.  Remove wrap from one side.  Place dough side down in your tart pan.  Carefully peel off the wrap from the other side.  If you have trouble, stick the pan with the dough in the freezer for 15 minutes and it should remove easily.

6.  Once the tomatoes are out of oven, cook the crust for 15 minutes.  Use pie weights or beans to keep it from puffing.

7.  Mix 7 eggs with the half cup of sour cream and half cup of milk.  Add a pinch of salt and ground pepper to taste.

8.  When crust has cooked for fifteen minutes, arrange roasted tomatoes on top of crust in tart pan.  Pour the egg mixture over and dot with goat cheese.

9.  Bake at 325 for a half hour or until egg is set.

10.  Enjoy!

I usually serve this with a big tossed salad.