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What's Cooking: Oven-Roasted Tomato Tart - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Oven-Roasted Tomato Tart

Posted: Updated:
SOUTH BURLINGTON, Vt. -

Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a dish to use those beautiful summer tomatoes.

Oven Dried Tomato Tart with Thyme, Feta & Fresh Tomato Salad

Yield: 6

Ingredients for the tart:

1 sheet Puff pastry

4 T Feta cheese

3 T Cream cheese

1 T Sour Cream

1 Pinch Pepper, black, freshly ground

1 T+1 t Thyme leaves, fresh

4 Cloves Garlic, sliced

1 Pinch Nutmeg, freshly ground

Flour for dusting

4 Each Vine ripe tomatoes, 3 inches in diameter, sliced ½ inch thick

1 Pint Cherry tomatoes, red, yellow and orange

2 T Aged balsamic vinegar

6 T Extra virgin olive oil

6 sprigs Chervil, picked

To taste Sea Salt

1 Each Egg

1 t Water

Method:

-Preheat oven to 250 degrees F.

-Line tomatoes on a parchment lines baking sheet and drizzle with the garlic slices, 1 tablespoon of the thyme leaves, 2 tablespoons of olive oil, sea salt and pepper.

-Bake in the oven until dry but still plump, and no color, 50-60 minutes. Cool.

-Preheat oven to 400 degrees F.

-Dust clean work surface with flour, then rollout puff pastry sheet to 13 x 9 inches, using additional flour to avoid sticking.

-With a 4-inch biscuit cutter, cut 6 discs, then place on a parchment lined baking sheet.

-With a paring knife, score a ½ -inch margin around each edge of disc, and then score the margin decoratively in small lines all the way around (see demo). Don't cut all the way through.

-Prick remaining middle of pastry round with a fork to avoid over-puffing.

-Refrigerate until chilled

-Combine cream cheese, feta, sour cream, pepper, nutmeg and 1 teaspoon of the thyme.

-Once the pastry is chilled, spread 1 tablespoon of the cheese mixture into the center of the disk, avoiding the margin. Attractively arrange 3 slices of tomato over the cheese and drizzle with a few drops of olive oil.

-Whisk together the egg and water

-Brush the margins gently with egg mixture.

-Bake in the oven for approximately 20-25 minutes until golden brown.

-Cut cherry tomatoes in quarters and toss with olive oil and balsamic vinegar, seasoning with salt and pepper to taste.

-Mound 3 tablespoons of the tomato salad over center of the warm tarts and top with chervil leaves.

-Serve immediately.

Note: The tomatoes may be made several days in advance and kept refrigerated.

The tarts are best eaten the day they are made, but you can make well before your guests arrive and just reheat the room temperature tarts for 5 minutes at 375 degrees just before serving.

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