tomato and twice cheese tart

well i never did done make a savoury tart. never wanted to. except that bits a lie. i did make one once before. and it was the same tart. different recipe. it was unpleasant from start to the very bitter, messy end. i followed a recipe about which i had serious doubts. it was a pastry that was neither chilled nor blind baked – and into this inevitable disastrous pastry i was told to place a lot of tomatoes. tomatoes. the most soggifying food stuff i ever known. the entire time i muttered under my breath that this is not going to work. that it simply coudnt work. i had no faith whatsoever that this pastry wouldnt be a soggy mess. being the indefatigable empiricist i am however, i continued on. and being the self-congratulatory pedant i am, i was proven right. this time, rather than wading through the miasmic marsh of food blogs – i decided to make it up myself. i used my usual shortcrust pasty but omitted the sugar. i added a lot of salt, pepper and some oregano. and it worked like a dream. thank you to the good people of the river cafe. i chilled it. i blind baked it. and then i even brushed the base with some egg and put it back into the oven for 1 minute to seal it…so burned i was by my previous experience. it was good and tasted like summer in the dead of winter. it made me happy and self-satisfied.

ingredients

1 quatity shortcrust pastry (leave out the sugar and add 2tsp oregano, good pinch or two of salt, and pepper)

10 tomatoes – whatever you can get. i like them on the vine. and i like ones i can truss to be good. sigh.

2-3 garlic cloves finely sliced

bunch of basil

1 tablespoon of olive oil

1tsp dried oregano

pinch salt and pepper

250g mozzarella and goats cheese respectively (or whatever cheese you want. haloumi could be very interesting)

i also threw in a handful of sundried tomatoes. im not scared of hepatitis and i like them.

slice tomatoes into rounds. put into a bowl. add sundried tomatoes if you are using them. add the garlic, salt, pepper, oregano. tear in some basil. i also put about a quarter of the cheese in too – to let it marinade for a while in the juices and i think i did a good thing. add olive oil and stir to combine. i let this sit while i did my pastry so it could get better and better and then better again.

then i pulled out my chilling pastry – which looked like it was going to be a bit of a disaster. i blind baked it. at the last minute i took it out of the oven, brushed it with some egg wash and put it back in the oven for a minute. its meant to seal it so things dont leak out and get soggy. didnt really work but i tried…and thats all anyone can ask of me.

then i put the first tomato on.

and then some. dotted with cheese.

into oven. 200 degrees. 20 minutes. pizza pie tart. tots delicious.

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1 Response to “tomato and twice cheese tart”


  1. 1 abzme August 23, 2010 at 5:42 am

    this looks amazing


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