- BAKED -
heirloom tomato tart
October 29th, 2020
Savoury fresh tomatoes wrapped in a flakey crust with nothing but their natural sweetness balancing the mixture of flavours. A layer of tangy cheese coats the bottom and works complimentary with the tomato acids to balance a world of flavour. Cheese cutting the sweet tomato taste and tomato acid cutting the rich cheese layer. I could talk about this country tart all day, but I wont because they you will never make it for yourself and I'm not going to deprive you one that pleasure!
Honestly, though the name "tomato tart" still throws me off. Tarts are sweet things, right? Wrong tarts can and should be savoury too!!! This tart honestly, I am really impressed with. Even my sister who does not like pie have seconds and thirds! So dig in and have fun baking! in this recipe
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heirloom tomato tart recipe
#heirloomtomatoes #gluten-free #tomatopie #lifeaftergluten
ingredients
crust
1 recipe flakey pie curst recipe (here) filling 450 grams heirloom tomatoes 15 grams/1 tbsp kosher salt 225 grams ricotta cheese or soft goat cheese 50 grams shredded Tania or parmesan 2 cloves garlic, thinly sliced 1 medium roasted red pepper, deseeded and diced ground black pepper corn extra virgin olive oil olive oil for garnish 1 egg, lightly beaten method
Prepare your flaky pie crust first.
Meanwhile, to prepare the filling slice the tomatoes and line a colander with them. Sprinkle salt over each piece. Then let them rest for about 15 to 20 minutes. That will pull out a ton of water.. Roast your red pepper, Rub off the blackened skin. De-seed it and dice. Pat the red pepper dry with paper towel. Set aside in a colander. When you are ready to make the tart, place the dough between too sheets of parchment, not plastic because the bottom sheet of paper you will use to lift the tart on top a baking sheet. Flour the both sides of the dough as needed. Roll the dough out to about 35 centimetre (14 inch) circle. It doesn’t have to be a perfect circle because this is a freeform tart, after all. Preheat and oven to 425F. Spread the ricotta cheese over the centre of the dough, leaving about a 5 centimetre (2 inch) border around the edges so you can fold the dough over later. Then sprinkle the shredded cheese. Spread the ricotta cheese of the surface. Distribute the garlic and roasted red pepper. Top everything off with the tomatoes. Brush the crust border with the beaten egg. Fold the edges of the crust up over the filling. Brush the exterior of the tart with the remaining egg. Garnish with black pepper corn. Bake for about 50 minutes. Remove from the oven, drizzle with olive oil, and let rest for 15 minutes. It is essential that the filling has a chance to set up before the tart is cut into. Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
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