Since getting my new tart pan and making a raspberry brown butter tart, I thought… I should really pay off the $25 debt of getting the fancier, non-stick pan by making a tart each week. I even considered it as a blogging project… “A tart a week, my cavalcade of 50 tarts in one year,” or some such theme.

Well, let’s start more modestly.

Tart #2 is centered around tomatoes.

You oven-roast the tomatoes, and in this case, I used romas, scented with garlic, salt, and pepper with EVOO in a 200-degree oven for about 3 hours. The tart crust, following a recipe I found via my iPad’s Epicurious app, suggested an “easy” crust using puff pastry. That was easy… blind-baked the pastry in the tart shell, then it called for a unique mixture of cheeses with egg for the base.

• mozzarella (cubed) (2 parts)
• heavy cream (enough to moisten it) (.25 part)
• goat cheese (1 part)
• salt, pepper
• 2 eggs
• fresh thyme

You spread out that mixture, add the tomatoes and olives, and then bake it after topping it off with grated parmesan. It turned out well!

This entry was posted on Tuesday, May 18th, 2010 at 7:37 pm and is filed under In the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.