Monday, August 17, 2009
This tart recipe is the product of a perfect Sunday – a day I woke up early, feeling well-rested and with nothing on the calendar aside from hours to spend in the kitchen, tinkering with leftover pate and trying to use up pounds and pounds of tomatoes from the bushes now bursting with fruit in my backyard. At least that’s my idea of a perfect Sunday. If it doesn’t sound appealing to you, you may be in the wrong place.
I planned on making a tomato tart to start using up the stockpile of tomatoes currently occupying my kitchen counter. On a whim, I sliced up the leftover pate from our Saturday night cheese plate and included it in the tart. It added an amazing richness, but if you’re not a fan of pate, by all means leave it out, just be sure to put something in its place to help boost the flavor. A slather of Dijon mustard along the base of the tart would be a welcome replacement. Additionally, use any cheese that you like or have on hand. This recipe was created from what was already in the pantry and your version should be too.
The following recipe is long enough so I won’t waste anymore of your time going on and on about how much I love the Pâté de Campagne from Monsieur Marcel or how, if you’re feeling particularly adventurous, you can make your own goat cheese for the topping. I’ll just leave you with the recipe for your own adaptation. Enjoy.
Roasted Tomato Tart with Goat Cheese and Country Pate
Dough recipe adapted from Once Upon a Tart
2 1/2 cups flour
3 T semolina
1 t salt
12 T butter (1 1/2 sticks)
3 T shortening
4 – 8 T ice water
4 large tomatoes (heirloom paste tomatoes if possible)
4 cloves garlic, peeled and minced
15 thyme sprigs
Salt and pepper to taste
1/4 cup olive oil
1/4 pound good quality country pate
2 oz goat cheese
Heat oven to 375*
Place the flour, semolina and salt in a food processor and pulse until combined. Cut the butter into small pads and add to the food processor along with the shortening. Pulse until small crumbs start to form. Pour the mixture into a bowl and drizzle in the water starting with 3 T and adding more, 1 T at a time, if needed until the dough comes together as you stir it with a wooden sppo. Divide the dough into two balls and form into discs. Wrap the discs in plastic wrap and refrigerate for 30 minutes (you will only need one disc for this recipe).
While the dough is chilling, slice the tomatoes to a 1/4 inch thick and place on a rimmed baking sheet. Season liberally with salt and pepper and spread the thyme sprigs and minced garlic over the tomatoes. Drizzle with olive oil and bake for 20 minutes. Remove from the oven, discard the thyme sprigs and allow to cool.
Roll the dough out on a floured surface. Transfer to the tart pan and pierce the dough all over with a fork. Chill the dough in the tart pan for an additional 30 minutes. Line the pan with foil and place pie weights in the tart shell. Bake for 10 minutes. Remove the foil and pie weights and return to the oven for an additional 15 minutes. Remove from the oven and allow to cool slightly.
Slice the country pate very thinly and lay over the base of the tart shell (the bottom may not be completely covered). Place one layer of tomatoes over the pate, sprinkle lightly with salt and repeat with a second layer. Crumble the goat cheese and spread around the top of the tart. Return the tart to the oven and bake until the edges of the cheese are starting to brown. Let cool slightly before cutting and serving with a simple mixed greens salad.