![]() Bake for 30 minutes.Ĭool slightly, cut into squares, and serve warm or at room temperature. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Place overlapping tomatoes in rows on top. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Brush the mustard on the crust with a pastry brush. Check the pastry during baking pierce any spots that bubble up. Bake for another 8 to 10 minutes, until lightly browned. Using a dinner fork, pierce the pastry in many places. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Place a second sheet pan directly on the pastry and bake for 15 minutes. Don't worry if it doesn't fit exactly you want it to cover most of the bottom of the pan but it can be a little rough on the sides. On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Pour the mixture over the tomatoes and toss gently. With the processor running, pour the olive oil down the feed tube and process until combined. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. Meanwhile, place the tomatoes in a large bowl. Wrap in plastic wrap and refrigerate for 30 minutes. Dump onto a floured board and roll it into a flat disk. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Add the egg yolks and pulse a few times to combine. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. I also use a vegetarian hard Italian cheese on the base of this tart.Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. For this tart, I use a mild and creamy goat's cheese, this is the perfect balance against the sweet cherry tomatoes. Cheese - A good quality goat's cheese is essential so I recommend not skimping on that. ![]() Look out for firm onions free of soft spots, damp or mouldy patches.
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