Monday, July 25, 2011

Tomato Tart

  • 1 Cup flour
  • 4 Eggs
  • 4 Ounces sweet butter
  • 6-7 Tomatoes, peeled and seeded
  • 1 Clove garlic
  • Herbs and seasoning to taste
  • 1/4 Cup white wine
  • 8 Ounces chevre or goat cheese
In Cuisinart, process 1 generous cup of flour with 4 ounces sweet butter until just blended. Add 1 egg, lightly beaten and process until mixture comes together in a ball. Roll out carefully on a well floured surface and line a tart pan with the rolled dough. Chill well.

Make a thick tomato sauce cooking down tomatoes, onions, garlic and herbs (mushrooms optional) with a little white wine and olive oil until a really "jammy" consistency is reached. Let cool and then add 1 cup of grated Parmesan, 8 ounces chevre or fresh goat cheese, three beaten eggs. Season to taste.

Bake the tart shell, let cool and then fill with mixture. Bake at 375 degrees until set...approximately 40 minutes. Serve at room temperature.
Extra filling can be frozen for future use.