Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sand Mountain Warm Tomato Tart




Source of Recipe


the web


List of Ingredients




6 local organic tomatoes

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

Salt and pepper to taste

6 31/2-inch puff pastry disks

4 ounces julienned sweet onion, caramelized

3 ounces local goat cheese

1 cup pitted Kalamata olives

1/4 cup balsamic vinegar

1/4 cup chicken stock

11/4 cup blended oil

1/4 ounce oregano leaves

8 ounces fresh basil leaves

2 cups Davina grape seed oil

Garnish of 1 cup Kalamata olives cut into fourths and 6 ounces Chefs Garden Salad Sensation



Recipe



1. Peel the tomatoes by cutting an X in the skin at the bottom, taking out the core and immersing them in boiling, salted water for 30 seconds, then shocking them in ice water. Remove skins.

2. Prepare 6 4-inch tart shells by combining the maple syrup and balsamic, and evenly distributing between the pans. Season the tomatoes with salt and pepper and place them core-side down in the pie pans.

3. Bake tart shells in a 350-degree oven for 20 minutes weighted with a sheet pan. Remove from oven and reserve refrigerated. (The tomatoes pick up the flavors of the vinegar and syrup better if this is done the day before service.)

4. While tomatoes are baking, cut a disk of puff pastry 4 inches in diameter and bake in a 350-degree oven until golden brown. Remove and reserve at room temperature.

Olive Vinaigrette:

1. Combine in blender and blend until smooth: 1 cup pitted Kalamata olives, balsamic vinegar, chicken stock, 11/4 cup blended oil, oregano leaves and 1 teaspoon black pepper.

2. Pass through a medium sieve to remove the skins and adjust consistency with additional chicken stock, if needed.

Basil Oil:

1. Blanch the basil for 1 second in boiling, salted water. Immediately shock in an ice bath. Combine the basil, grape seed oil, salt and pepper in a blender. Blend for 3 minutes and strain through cheesecloth.

Caramelized Onions:

2. Saut onions in olive oil until lightly caramelized.

To Plate:

Assemble the tart by placing a slice of goat cheese in the center of the tomato, then a generous portion of the onion, followed by the puff dough. To heat the tart, place in a 350-degree oven until warmed all the way through, then invert onto the center of the plate.

To finish the plate, make two rings; one of olive vinaigrette and one of basil oil around the tart. Garnish with olives and plusches of basil and oregano. Toss the greens in basil oil and season with salt and pepper. Mount on top of the tart.