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| Tomato Tartlet |
| Serves 4 |
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| Ingredients for Tomato Tartlet |
6 large Vine Ripened Tomatoes, peeled & chopped
8 large cloves Garlic, sliced
6 large Basil Leaves, sliced thin
2 tbsp Shallot, chopped
1/4 cup Extra Virgin Olive Oil (Finest Quality)
1 tsp Tomato Paste
Salt & Pepper
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| Ingredients for Tart Dough |
1 cup All Purpose Flour
1/2 stick Butter
1 pinch Salt
1 pinch Sugar
8 tsp (approx.) Ice Cold Water
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| Method for Tomato Tartlet |
• Sautee shallot and garlic in olive oil for 1 min.
Add tomato paste and cook 30 seconds, add
tomatoes and basil. Simmer until most of
the liquid is reduced.
• Process flour and butter until it resembles course
meal. Add water 1 teaspoon at a time until dough
just starts to come together. Dump onto work
surface. Bring together and wrap in plastic wrap.
Refrigerate for 30 minutes.
• Press medium layer of dough into 4 small tart molds
with a removable bottom (approximately 4”).
• Blind bake till golden brown, set aside.
• Divide filling into each tart shell, arrange sliced
tomatoes overlapping on top and mound 2 oz.
of Goat Cheese over tomatoes and bake in 375°
oven until cheese is hot and browned a bit
(approximately 7 minutes).
• Gently transfer to salad plates and garnish
with basil.
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