Saturday, September 22, 2012

Tomato Tarts are so Yummy

Tomato season is over in my garden. I have made oven dried tomatoes, tomato jam, pasta sauce, and roasted tomato spread for bread. These are just the ways I have prepared tomatoes to use later in the winter. We have also been eating fresh tomatoes in salads, on sandwiches and Caprese style salad. But one of my absolute favorite tomato recipes are these cheese and tomato tarts.

The recipe says to make one big tart, but I like to double (or in this case quadruple) the recipe and make individual 4" tarts. They can be frozen and reheated for later use. So gather up some tart pans.

I made the dough in the morning and then let it chill for a few hours in the refrigerator. 

Gather the rest of the ingredients...Dijon mustard

fresh thyme

I like to use a variety of tomatoes with different colors

slice them and allow to drain while you assemble the tarts.

French sea salt is a must.

My favorite olive oil

Press the dough into the tart pans, no need to roll out the dough like the recipe says. Spread mustard on the dough.

Load them up with cheese.

Arrange the tomatoes on top of the cheese.

They are not only delicious, but oh so pretty. 

By quadrupling the recipe I ended up with 30 tarts. We are having friends over tonight for another birthday celebration (you know what that means, a finished quilt post is coming soon), tomorrow we are going apple picking and on a picnic with friends and next week a celebration BBQ with my brother in town. These tarts will be on the menu for all these events. I have also made them for bridal showers and girl's night out parties. They are a hit no matter when you serve them and the nice thing is they can be made ahead and re-heated or served at room temperature.

Loch Arthur Cheese & Tomato Tart
6-8 servings
Donni’s note: allow 3 hours for this, due to chilling time.
1 1⁄2 c all purpose flour 
1⁄2 c chilled unsalted butter, cut into 1⁄2 inch cubes 
1/3 c finely grated Parmesan cheese 
1⁄2 t salt 
1 large egg 
2 t (or more) ice water 
3 1⁄2 T Dijon mustard 
4 1⁄2 oz Fontina cheese (1 generous cup) cut into 1/3-inch cubes {I grate mine in the food processor}
4 1⁄2 oz coarsely grated extra-sharp Cheddar cheese (1 generous cup) 
1 1⁄2 lbs tomatoes (about 5 medium), cored, cut crosswise into 1⁄2-inch thick slices, patted dry 
1 1⁄2 T extra-virgin olive oil 
2 t minced fresh thyme 
Fine sea salt 
Freshly ground black pepper

Combine flour, butter, Parmesan and salt in processor. Using on/off turns, blend until mixture resembles coarse meal. Beat egg and 2 t ice water in small bowl to blend; add to dry ingredients. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. (Can be made 1 day ahead. Keep chilled)
Preheat oven to 400 degrees. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim excess dough to 1/3 inch above rim (let overhang remain). Spread mustard evenly over bottom of crust. Toss Fontina cheese and cheddar cheese in medium bowl to blend. Spread cheeses over mustard. Arrange tomatoes, slightly overlapping, in 2 concentric circles atop cheese. Drizzle tomatoes with oil; sprinkle with thyme and lightly with salt and pepper.
Bake tart until crust is deep brown, cheeses are melted, and tomatoes are slightly charred and soft, about 45 minutes {the mini tarts take about 35 minutes in my oven}. Transfer tart to rack. Let tart stand until cheese sets up slightly, about 30 minutes. Push up pan bottom, releasing tart. Cut into wedges and serve.

*One recipe will make about 6-8 4" mini tarts.
*Recipe from Bon Appetit Magazine May 2004

Thanks for stopping by,



anne said...

YUMMY! Any chance you could share a link to your tomato jam recipe or your roasted tomato spread recipe? Love your site - thank you for brightening my day!

Karen said...

Looks delicious. I still have a few tomatoes in my garden and I didn't know what to do with them. I agree with Anne. Your tomato jam and spread sounds interesting. Will you share them, too?

Annabella said...

I don't know fontina cheese but I wouldn't be able to get it here anyway. Perhaps I could put some goats' cheese in. They look very yummy.

Katy Cameron said...

Heh, we were just talking about your tomatoes over dinner! These look yummy :o)

Carolyn said...

Those look so yummy! I peeled and froze a bunch of tomatoes just this week in individual bags to use for the winter. I think I may need to make some of these tarts with what I have left.

Kirsten said...

These look so delicious!

Susan Snooks said...

Yummy! I'll be right need some to sample them, right?

Chase said...

um... yummm.. If I live next door, I'd loved to ask you for some swap!! I must give it a try!! I used to make raspberry tart, but I used muffin pan instead.. your look sooooo good!!! did you put fresh basil with them??

Katie @SwimBikeQuilt said...

These look amazing. And I've loved living vicariously through you and your garden this summer!

Dianne Neale said...

These look wonderful. I might have a go with the last of my Tommies. But what is fontina cheese?

Canadian Abroad said...

Oh yum!

Leanne said...

Those sound just perfect, thank you for sharing.

**nicke... said...

ok, these do look really good and since the tomatoes are cooked i think i would love them. ;)

Cindy Sharp said...

Sounds deliscious.

LuLu said...

Oh my goodness! Those look amazing! I love tomato anything :-)