|Name:||Roma Tomato and Chevre Tarts||Contributor:||Relaena|
|Description:||Roma Tomato and Chevre Tarts||Posted:||1998-10-28|
|Key words:||chevre, tarts||Category:||Main Dishes|
|Ingredients:||3/4 c pine nuts
2 c whole wheat flour
1 c (approx) all-purpose flour
2 tsp minced fresh thyme leaves (I used closer to 4 tsp)
1.5 tsp salt (or less if using salted butter), divided
2/3 c (1/3 pound) butter, cut into chunks
2/3 c solid shortening (I used all butter)
1/2 c ice cold water (approx)
1-1/4 lb roma tomatoes, rinsed, cut in 1/8" slices (I used more
tomatoes, cutting them into 1/4"-thick slices)
3 large eggs
3 Tbsp pesto
1/2 c (4 oz) ->fresh<- chevre (goat cheese)
1 c whipping cream
|Preparation:||1. Toast pine nuts in oven until golden; let cool.
2. Combine whole-wheat flour, all-purpose flour, thyme and 1 tsp salt.
With a pastry blender or your fingers, cut or rub in butter until
particles are pea-size. Stir in pine nuts. With a fork, gently stir in ice-cold water, 1 tablespoon at a time, until dough is at desired consistency.
3. Gather dough into a ball, divide in half, flatten each portion into a
1"-thick disk. Wrap airtight and freeze 10 minutes if in a hurry,
chill 45 minutes if not, or up to 2 days if you plan ahead (not!).
4. Preheat oven to 375 degrees F.
5. On a board dusted with all-purpose flour, roll dough pieces, one at a
time, into 11" rounds (or the appropriate size of your two pans). The
pine nuts will crush a bit under your roller. Fit each dough round into a
pan (I would lay the pan on top of the dough, cut out a circle, place the
circle inside of the pan, and use the round edges of dough to make the
sides, pushing dough to seal with bottom and then working it up against
6. Fit a piece of foil into each crust, with foil edges extending just
over the rim. Pour dried beans or pie weights into foil to half-fill crusts.
Bake on lowest rack of the preheated oven for 30 minutes. Remove foil and
beans when finished.
7. Lay tomato circles together tightly in *hot* crusts. Bake until
tomatoes look dry at the edges, about 15-20 minutes.
8. While tomatoes bake, in a separate bowl whisk eggs, pesto, goat cheese,
and 1/2 tsp salt to blend. Then whisk in cream. Gently pour mixture
equally over each tomato tart.
9. Bake until custard is set when gently shaken, about 25-30 minutes.
Serve hot or cold, decorate centers with a sprig of fresh thyme.
|Notes:||from Sunset Magazine Sept. 1997
Yield: 2 tarts
Prep: 2.5 hours, including chilling