Recipe: Tomato Tart in an Herb and Cheese Crust

Of course baking doesn’t always have to be sweet. Last night I made this savory tart that was quite possibly the best thing I’ve ever made in my life. And guess what, I don’t like tomatoes! However, we were going to a wine tasting party and this tomato and onion tart seemed appropriate. And WOW – am I in LOVE with it! The cherry tomatoes still pop into your mouth after they’re baked and the caramelized onion and Jalapeño cheese inside the cheese and herb crust was INCREDIBLE. I’ve made this once before as the whole tart and only got one taste before I promptly dropped the whole thing on the floor. Yes chefs have bad days too. I was devastated. So I had to find another reason to make it again.
So yesterday for the party I decided to make them into 2 bite appetizers using my mini muffin pan and they were all devoured by the end of the night.

AND – I made them gluten free and they were just divine.

Tomato Tart in an Herb and Cheese Crust
1 Cheese and Herb Tart Crust (recipe follows)
1 tablespoon olive oil
1/2 small onion (1/4 cup), diced
1 large shallot, diced
1 clove garlic, minced
1-1/2 pounds cherry tomatoes (a mix of orange, red, and yellow)
2 tablespoons all-purpose flour (gluten free works too)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup shredded Jalepeno havarti cheese

Heat oven to 375°F. Line 9-inch tart pan with removable bottom with rolled-out crust. Trim edges of crust; chill in freezer until ready to fill.

Heat olive oil in small nonstick skillet over medium heat. Add onion, shallot and garlic; cook until tender, about 3 minutes. Set aside to cool slightly.

In large bowl toss tomatoes with flour, salt, pepper, and cheese. Add cooled onion mixture; stir to combine. Fill chilled tart shell with tomato mixture. Transfer tart to baking sheet; cover with foil.

Bake 40 minutes. Uncover; bake 30 minutes more until crust is cooked through and tomato juices are bubbling. Cover with foil near end of baking if tomatoes are browning. Cool tart slightly before removing tart ring. Use spatula to slide tart from pan base onto serving platter. Makes 6 servings.

Cheese and Herb Tart Crust

This recipe makes two single crusts. Chill or freeze one batch of dough for later use. Defrost frozen dough in refrigerator; dough should be thawed, but cold, when rolled out for baking.

2-1/2 cups all-purpose flour (gluten free works too)
1/2 cup grated Jalepeno havarti cheese
2 teaspoons dried oregano
1 teaspoon kosher salt
1 cup very cold unsalted butter, cut into pieces
1/2 cup cold water
In food processor combine flour, cheese, herb, and salt,. Add butter. Pulse until butter is pea-sized. Drizzle water into food processor while pulsing to combine. Pulse until dough holds together when pinched, adding liquid as needed.

Turn dough onto floured surface; form into ball. Divide in half; wrap each half in plastic wrap, flattening into disk. Chill until cold or ready to use, about 30 minutes.

On floured surface roll dough until 3/16-inch thick and large enough to fit in tart pan. Place dough into tart pan; gently lift into place without stretching. Press into pan. Use heel of your hand or rolling pin to trim edges flush with pan.



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