Tomato Cheese Tart
"My neighbors give me so many wonderful tomatoes from their gardens that I am always trying to find new ways to prepare them. I came up with this recipe for a dinner party we had last year."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
-
Filling
- 2 cups boursin cheese
- 8 ounces cream cheese
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup gruyere, grated
- 2 eggs
- 4 ounces mozzarella cheese (reserved)
- 4 tomatoes, provencale
-
Pie shell
- 2 1⁄2 cups all-purpose flour
- 1 cup butter
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons sour cream
- 1⁄3 cup ice water
directions
-
Filling directions:
- Blend filling ingredients (except for mozzarella) until smooth and creamy.
-
Tomatoes Provencale directions:
- Use 3 or 4 large tomatoes.I slice them into 6 or 8 slices each, depending on the size.For smaller tomatoes, you can just cut them in half, but they'll take longer to cook.
- Put them in a baking pan that you line with non-stick foil or parchment paper. (This makes them much easier to remove from the pan). Brush a little olive oil on the paper first.
- Pour a bit more olive oil over the tomatoes, then sprinkle the tops with salt, garlic powder, a little sugar and any herbs you like. Sprinkle some breadcrumbs on the top. Put them in a 375 oven and cook until the juice has cooked down and they are starting to carmelize. You can make these a day ahead of preparing the tart.
-
Pastry directions:
- Cut butter into flour/salt/sugar mixture (easiest to use food proces-sor for this). Mix sour cream and ice water. Put half in food processor with flour. Pulse 3 or 4 times, if the dough is still dry, add a bit more liquid just until dough comes together. Pat dough into a circle and refrigerate for at least an hour. Can do this a day ahead.
- Roll out pastry and place in a large tart pan (mine is about 12 inches in diameter). Any leftover dough can be re-rolled, covered in a layer of sour cream and brown sugar, rolled up and sliced to make pinwheel cookies!
-
Assemble the tart:
- Pour filling over the unbaked pastry shell.
- Layer the tomato slices on top. Slice mozzarella over the tomatoes and bake in a pre-heated, 375 degree oven until golden (about 40 minutes).
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RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I'm a writer who relocated from Los Angeles to a small village in the south of France at the beginning of 2005.
I started a blog called Possumworld about our experience when we moved, and the first year of that turned into a book called OVER HERE: An American Expat in the South of France. Since what we usually write are comics, animation, science fiction and translations of obscure French 19th and early 20th Century pulp fiction, it was a bit of a different genre for me.
I suppose for anyone who loves cooking, living in France is a bit like living in the food capital of the world. As a city girl, living rural France is an eye-opener in many ways. It's unusual to be this close to the source of your food when you've only ever seen it in gleaming rows in a supermarket.
Many times I'm asked whether I don't miss life in Los Angeles and whether I'm happy here. I always look at people in wonder, because now, I can't imagine living anywhere else.
