Roasted Tomato And Brie Tart Recipes

ROASTED TOMATO AND BRIE TART

Steps:

• Put flour, baking powder, and salt in the bowl of a food processor. Pulse a few times to combine. Add cold butter, and pulse a few more times until it looks like a rustic cornmeal. Add the cold crème fraîche, and pulse a few times until the dough just comes together. Turn the dough out into a mixing bowl. Using your hands, work the dough a little bit more to fully incorporate-it should look "shaggy." Place it on a big sheet of plastic wrap, gather the sides up and press the dough into a ball; flatten slightly and chill in the fridge, at least 1 hour and up to 24. (This is a good time to make the half-dried tomatoes you'll need in Step 4: Halve grape tomatoes, toss with salt, pepper, and olive oil, and bake for 1 hour at 300 degrees F.)
• Unwrap the dough and place on a generously floured, clean work surface; flour the dough thoroughly. Whack the dough with a rolling pin a few times to soften it. Starting in the middle, roll dough out to either side to make an even rectangle. Fold the dough in thirds, like a letter. Roll it out again and repeat the folding, add more flour if the dough sticks. This time, rotate the rectangle of dough by 90 degrees before rolling it out and folding again. Roll it out one more time, in the direction of the folds, and fold in thirds. When the laminating is done, roll the dough into a square, starting in the middle of the dough and rolling toward yourself, then away. The square should be roughly 10 inches by 10 inches and ¼-inch thick. Trim the edges of the dough, then cut it into 2½-inch-wide strips. Place the strips on a parchment-lined baking sheet and freeze for 15 minutes, so the dough keeps its shape as it bakes.
• Preheat oven to 425 degrees F. Make an egg wash by whisking together the egg yolk and heavy cream. Brush the tarts with the egg wash and parbake, 15-20 minutes. When the tarts are puffy and light brown, remove from the oven and prick all over with a fork; then return to the oven for 10 more minutes.
• When the tarts are puffy and golden brown, remove from oven and top with sliced Brie and Half-Dried Tomatoes. Return to the oven and bake until the cheese has just melted, 1-2 minutes. Garnish with thyme and serve family-style.

ROASTED-TOMATO TART

Steps:

• Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
• Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
• Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
• Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
• Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
• While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.

TOMATO TART

Steps:

• Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
• On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour; roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges; transfer to the refrigerator to chill, about 30 minutes.
• Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.

TOMATO AND BRIE TART

Steps:

• Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
• Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
• Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
• Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.

SLOW-ROASTED TOMATO & GRUYèRE TART

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.