Thursday, April 15, 2010

Cherry Tomato Tart

So like I said, it was raining the other day and for some reason it felt like a day to spend in the kitchen. Actually, when you live in a huge, drafty warehouse, its best to stay as close to a fire as you can. In this place, that's either the wood-burning fireplace or the oven.
I had seen this super easy but beautiful recipe in the newest issue of Food & Wine Magazine that someone in the house had thoughtfully left out for me to find. Or maybe it was a hint, I dunno. Anyways, I am all about this tart, being all about tarts in general, and also being all about cherry tomatoes. Really, I am all about all kinds of tomatoes. I am so excited for tomato season this year I have been staving off the desire to buy the first ones of the season. But then there's this tart looking at me, all glossy and beautiful and I think, ok, welcome to tomato season.
Having recently gone to Ikea with my housemate (where she wouldn't let me just go to the housewares department and shop but made me go thru the entire upstairs telling me "We don't know what our lifestyle options are yet!") and purchased a lovely new tart pan, I was eager to try it out. Its red. I like red cookware.
The tart crust was a simple flour, butter, heavy cream mixture. I can say that blithely only because I have a small cuisinart. Blessed Be the Cuisinart! Even though on mine the "on" switch doesn't work, so its all pulse or hold it down, its still better than cutting butter into flour. So yeah, the dough was simple to make. Chill it, roll it, shape it.
In the original recipe it was just cherry tomatoes on the crust, but of course I wanted MORE! So I tossed the tomatoes in a wee bit of olive oil (NOT extra virgin, btw, which I find way too strong flavored for most things I want to cook. I use a lighter olive oil to cook with a use EVOO as a finishing/dipping/dressing oil), salt & pepper. I put a few dollops of arugula pesto on the bottom-which was a mistake, too much liquid=soggy bottom crust-and then the tomatoes on top. I baked it at 400 for 30-35 mins.
When it was done, I took the basil I had chiffinadededed and toss it on the tart. Besides the soggy bottom, it was delicious. I can't wait to try this again with heirloom tomatoes which are starting to make their appearance in the stores and farmer's markets.

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