Tomato Cheese Tart

[Guest guest]

* Exported from MasterCook *

 

Tomato Cheese Tart

 

Recipe By : Shape Magazine, April 2000

Serving Size : 8 Preparation Time :0:55

Categories : Cheese Pies & Pastry

Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 small vine-ripe or plum tomatoes, ends trimmed

and sliced 1/2-inch thick -- (about 2 lbs.)

1 cup all-purpose flour

3 tablespoons cornmeal

3 tablespoons butter

3/4 teaspoon salt -- divided

3 tablespoons yogurt

2 tablespoons water

1/4 cup grated Parmesan cheese

1/2 cup crumbled goat cheese -- or feta cheese

1/2 teaspoon pepper

Basil leaves for garnish -- (optional)

 

Preheat oven to 325°F. Dry tomatoes: Bake slices on foil-lined baking sheet 1

hour, turning halfway through.

 

Meanwhile, process flour, cornmeal, butter and 1/4 teaspoon salt in food

processor to a coarse meal. Mix yogurt and water in a cup. Add to processor;

pulse until dough begins to form. Flatten to a disk, wrap; freeze 10 minutes.

 

Roll dough on floured surface to 12-inch round. Fit in 10-inch springform pan,

folding edges inside pan so side of crust is 1/2-inch high. Freeze 15 minutes.

 

Sprinkle cheeses evenly over crust. Arrange tomatoes on top, slightly

overlapping. Sprinkle on remaining salt and pepper and drizzle with oil.

 

Adjust oven to 400°f. Bake in lower third of oven for 30-35 minutes, until

crust is golden brown. Garnish with basil; serve warm or room temperature.

 

- - - - - - - - - - - - - - - - - -

 

Suggested Wine: Gruner Veltliner Wieninger's; Mirassou Pinot Blanc