Monday, August 19, 2013

Tomato and Goat Cheese Tart with Rosemary Crust - Caity


For me, summer doesn't feel like summer without eating some heirloom tomatoes from Farmer Kevin's (my dad) garden in Utah. I thought I was going to miss out this summer, but when my mom, Lynn and Wilson drove through Portland on the way to the Kestle's new house in Vancouver, B.C., they kindly imported some for me. 

They stayed the night in town and we decided to go out to dinner at Ox, for some Argentinian inspired Portland food. It was well worth the 90 minute wait. We ate ourselves silly on house made chorizo, short ribs, steak, roasted cauliflower, mushroom risotto, salad and fried potatoes. Since they don't allow dogs in the restaurant, Wilson had to stay back in the apartment. Lynn gave him a tranquilizer before we left so he wouldn't be really anxious alone in a small apartment he's not used to. When we got back Wilson was a little loopy (he only got half a pill; talk about a lightweight!) and he entertained us by flopping around on the couch looking stoned. 


Morning came too quickly and before I knew it, they were back on the road, bound for the border. I was left with an empty apartment, the day off, and a plate full of tasty Utah heirloom tomatoes to keep me company. I found this recipe on a blog called "Bella Eats" (here). You will need a 10 inch tart pan with a removable bottom to make this tart. I served this with some sautéed summer squash for a meatless meal, but it would go great with anything I think. Enjoy!



what you'll need:

for the crust
1-1/4 cup unbleached all-purpose flour
1/2 tsp kosher salt
1/2 tsp minced fresh rosemary
8 Tbsp (1 stick) chilled unsalted butter
4-5 Tbsp ice water

for the filling
6 oz. fresh soft goat cheese, crumbled (about 1-1/3 cup)
3 medium tomatoes
a couple of cherry tomatoes
1 Tbsp olive oil
Salt and pepper

About an hour before you're ready to assemble the tart, prepare the crust. In a medium bowl, combine the flour, salt, and minced rosemary. 


Cut the chilled butter into at least 8 pieces. I cut mine into a bunch of smaller pieces. 


Add the butter.


With your hands, a fork or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal, with the biggest pieces of mixture the size of tiny peas. 



Add in four Tbsp of ice cold water. Mix the dough together with your hands. If it does not come together easily into a ball, add another Tbsp of ice water. It should be smooth, not sticky. Mix just until the dough comes together, do not over process or the dough won't be flaky (nooooooo!!!!). 



Flatten the dough and wrap in plastic wrap. Place in the refrigerator for at least an hour and up to 1 day. 



When you're ready to assemble your tart, preheat the oven to 375 F. 

Then, slice your tomatoes crosswise into 1/4 inch slices. 



Place between 3 layers of paper towels and lightly press. This removes excess moisture so your tart isn't soggy. When you remove the top layer, many of the seeds will come away with it. 



Remove the dough from the refrigerator and roll into a 12 inch circle on a lightly floured surface. 



Lay the dough over the 10 inch tart tin, fitting it into the bottom and sides of the pan. Run your rolling pin over the top to remove any excess dough. 



I used the extra dough to make mini tart sandwiches with the ends of the tomatoes. 


Spread the goat cheese into a thin layer over the crust. I used my fingers to mash it into an even layer. 

Then add the tomatoes, trying not to overlap too much but also filling the tin completely. I use colorful cherry tomatoes also slices crosswise and dried on paper towel to fill the gaps. 



Drizzle with olive oil, sprinkle with kosher salt and freshly ground pepper to taste. 

 

Bake for 45-50 minutes,  until the edges of the crust pull away from the sides of the pan and are golden brown. Cool the tart on a wire rack for at least 10 minutes. 

Cut into wedges and serve. This tart is also great at room temperature so you can enjoy it anytime! 





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