Post by annettecinca on Jun 18, 2007 10:22:44 GMT -5
This recipe is very close to the Tartelette aux Tomates et à la Tapenade posted by Andi, with a few differences. It appears in Chocolate & Zucchini by Clotilde Dusoulier. I've only made it once, but it was very good, and it's one I will repeat. Hubby loved it (don't think he would have touched it if I told him it contained goat cheese--that's our little secret! shhh!!)
Pâte Brisée (recipe below) or frozen puff pastry
2 lbs. tomatoes
sea salt and freshly ground pepper
Herbes de Provence
1/4 cup black olive tapenade
6 ounces fresh goat cheese
1/3 cup loosely packed fresh basil leaves
Prepare crust recipe and refrigerate 30 minutes before rolling out. Preheat oven to 350o and grease a 10-inch ceramic quiche pan with a little olive oil. Cut tomatoes in half and remove seeds and juicy flesh. Arrange tomatoes (skin side down) in the pan (you can crowd them a little, as they will shrink). Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Meanwhile, remove dough from refrigerator and let stand 10 minutes before working. On floured surface, roll dough into an 11 inch circle and prick all over with a fork (if using puff pastry, cut an 11 inch circle and prick with fork). Spread with tapenade, leaving an inch around edge. Cut cheese into 1/3 inch thick slices and arrange over tomatoes. Lay dough, tapenade side down, on the cheese and tuck in the overhanging flap of dough. Bake 30 to 40 minutes, till crust is golden. Let cool a few minutes, then run a knife around the edge to loosen. Cover with overturned serving plate and flip to unmold. Roughly chop basil and sprinkle over tomatoes to serve.
Pâte Brisée
If you have the time to prepare this crust, it is preferable to puff pastry (tho puff pastry is a quick and easy shortcut!)
1 1/3 cups flour
1/2 teaspoon fine sea salt
1 stick unsalted butter, diced
1 egg, lightly beaten
Ice water
In food processor, combine the flour, salt and butter and process at low for about 10 seconds, till mixture resembles coarse crumbs. Add egg and mix again for a few seconds, until the dough comes together into a ball. If dough is too dry, add a little ice water, 1 teaspoon at a time). Turn out on lightly floured work surface, gather into a slightly flattened ball, wrap with plastic wrap and refrigerate for 30 minutes.
This pastry is also great for quiches!
Pâte Brisée (recipe below) or frozen puff pastry
2 lbs. tomatoes
sea salt and freshly ground pepper
Herbes de Provence
1/4 cup black olive tapenade
6 ounces fresh goat cheese
1/3 cup loosely packed fresh basil leaves
Prepare crust recipe and refrigerate 30 minutes before rolling out. Preheat oven to 350o and grease a 10-inch ceramic quiche pan with a little olive oil. Cut tomatoes in half and remove seeds and juicy flesh. Arrange tomatoes (skin side down) in the pan (you can crowd them a little, as they will shrink). Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Meanwhile, remove dough from refrigerator and let stand 10 minutes before working. On floured surface, roll dough into an 11 inch circle and prick all over with a fork (if using puff pastry, cut an 11 inch circle and prick with fork). Spread with tapenade, leaving an inch around edge. Cut cheese into 1/3 inch thick slices and arrange over tomatoes. Lay dough, tapenade side down, on the cheese and tuck in the overhanging flap of dough. Bake 30 to 40 minutes, till crust is golden. Let cool a few minutes, then run a knife around the edge to loosen. Cover with overturned serving plate and flip to unmold. Roughly chop basil and sprinkle over tomatoes to serve.
Pâte Brisée
If you have the time to prepare this crust, it is preferable to puff pastry (tho puff pastry is a quick and easy shortcut!)
1 1/3 cups flour
1/2 teaspoon fine sea salt
1 stick unsalted butter, diced
1 egg, lightly beaten
Ice water
In food processor, combine the flour, salt and butter and process at low for about 10 seconds, till mixture resembles coarse crumbs. Add egg and mix again for a few seconds, until the dough comes together into a ball. If dough is too dry, add a little ice water, 1 teaspoon at a time). Turn out on lightly floured work surface, gather into a slightly flattened ball, wrap with plastic wrap and refrigerate for 30 minutes.
This pastry is also great for quiches!