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Farm Kitchen:  Goat Cheese and Roasted Tomato Tart  |
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MeadowLark
True Blue Farmgirl
2206 Posts
USA
2206 Posts |
 Posted - Apr 25 2005 : 6:57:01 PM
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You canserve this tomato and cheese tart for breakfast or accompany it with a salad for a light meal.
4 vine ripened Roma tomatoes
12-16 baby leeks split lengthwise and cleaned
1 cup good quality goat cheese
6 medium to large shallots,peeled and thinly sliced
6 farm fresh free range chicken eggs
3 1/4 cups 35% cream
4 tbsp. unsalted butter
4 tbsp.extra-virgin olive oil
1 bunch each fresh basil, thyme, oregano
1 garlic clove minced
Sea salt and cracked black pepper
4 tart shells(3.5") wide by 1' deep ( I use a large tart pan and frozen pie shells, it is up to you whatever you prefer)
Method
1.Preheat oven to 325 degrees F.
2.Wash the tomatoes and cut into six wedges. Gently toss the tomatoes with olive oil, minced garlic, and 1tsp. each of fresh chopped herbs.
3.Allow to marinate for at least one hour and then arrange skin side down on a wire rack. Sprinkle with the sea salt and pepper to taste. Place in the oven and slow roast until the surface moisture has visibly started to evaporate, leaving the tomatoes slightly dried but still plump with flavor.
4.Clean and cut the leeks into 3" lomg thin strips and set aside. Heat a skillet to medium heat, drizzle a small amount of olive oil into the pan and add the thinly sliced shallots to color. Once the shallots are browned and carmelized, reduce the heat and add the sliced leeks and 2 tbsp. butter and gently cook until soft. Remove from the heat and season.
5. Transfer the leek mixture to the tart shells, filling them to just below the brim and adding the crumbled pea sized chunks of goat chees dispersing in the filling as you go.
6. In a small bowl lightly beat the eggs; blend in the cream and season.
7. Carefully spoon the egg-cream mixture over the leeks and shallots to just cover and bind.
8. Carefully place the oven roasted tomatoes on top of the tarts.
9. Place the tarts in the oven and bake for eight to twelve minutes until the custard is set and the tomatoes warmed through.
This makes a wonderful and light summer lunch or dinner.
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Apr 25 2005 : 10:31:30 PM
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sounds wonderful! I will be giving that a try for sure!
Jenny in Utah
Bloom where you are planted! |
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MeadowLark
True Blue Farmgirl
2206 Posts
USA
2206 Posts |
Posted - Apr 26 2005 : 05:24:21 AM
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I forgot to mention I prebake the frozen pie shell for the tart; Do so according to the package directions. Then fill with the custard and tomatoes and bake. You can also top this with roasted peppers too!
"Out beyond ideas of wrongdoing and rightdoing, there is a field. I'll meet you there." Rumi, 13th century. |
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bramble
True Blue Farmgirl
2044 Posts
2044 Posts |
Posted - Apr 26 2005 : 09:41:09 AM
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Yum! I am printing this out and will hang it on my "To Try" clipboard in the kitchen. It sounds absolutely deliciious!
Thanks Jenny!
with a happy heart |
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cecelia
True Blue Farmgirl
497 Posts
cecelia
new york
USA
497 Posts |
Posted - Apr 27 2005 : 8:00:55 PM
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Ah, this sounds good but a lot of work. I make something similar, but use frozen pizza dough or the stuff that comes in a tube. Put on some tomato sauce (your own or your favorite), cover with your choice of toppings - I use zucchini, tomatoes, onions, goat cheese. It's not really like a pizza - you have to improvise as you go along. You can use another dough, etc.
Cecelia
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
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Farm Kitchen: Goat Cheese and Roasted Tomato Tart |
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Goat Cheese and Roasted Tomato Tart
