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| Tartlet of roasted heirloom tomatoes, exotic mushrooms and imported goat cheese with Madras curry oil |
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| INGREDIENTS: |
Heirloom tomatoes (4 - 6 ounces per person)
Exotic mushrooms (seasonal and matter of preference) 3-5 ounces per person
Imported goat cheese plain (1-2 ounces per person)
2 cups grape seed oil and extra for cooking.
4 tablespoons madras curry powder
Fresh lemon juice
Kosher salt (S)
Crushed red pepper (CRP)
Coarse ground black pepper (P)
Sugar in the raw
Prepared pastry/pie dough
(cookie sheet)
Fresh thyme
Greek Extra Virgin Olive Oil
Balsamic vinegar of Modena
Whole peeled garlic cloves (Handful)
Whole peeled shallots (Handful)
Micro-greens (optional)
Special Equipment needed:
Cooling rack and sheet pan (cookie sheet)
(Nonstick cookie sheet)
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Step one:
Relax…this is not that hard if we do step by step and plan.
So let’s start.
Lightly toast curry powder in a dry pan over medium heat, add grape seed oil and set aside to steep and cool (approx 2 hours).
Cut heirloom tomatoes in evenly thick slices (about ½ inches thick) and toss in a bowl with S, P & CRP, lemon juice, balsamic vinegar, coarsely chopped peeled garlic and shallots, a little sugar in the raw, picked thyme and olive oil. Let macerate for about 2 hours at room temperature.
Pre-heat oven to 500 degrees Fahrenheit (F).
Sauté Mushrooms, sliced garlic and brunoise* of shallots in olive oil for 1 minute until lightly brown and season with S,P,CRP and deglaze* with balsamic vinegar and set aside to cool.
Caramelize the heirloom tomatoes in a little grape seed oil over medium high heat (this will flame up & smoke) or you can oven roast for 20 – 25 min. at 500F for less melodrama…me, I like the flames. Let tomatoes cool on a cooling rack over a bowl to catch the excess liquid.
Season the goat cheese with salt, pepper and a little lemon juice.
blind bake* the docked*pastry dough over oven proof saucers rubbed with olive oil for 15 – 20 minutes or until light brown at 400F. let cool off the saucers.
drizzle a little olive oil on the tart crust & arrange a layer or mushroom and tomatoes, top with goat cheese and bake until G,B & D* and cheese has melted.
for added panache make a reduction of mushroom juices with a little balsamic vinegar until syrupy. To plate: center tart on a plate and lightly drizzle curry oil and “paint” mushroom reduction around the plate and top with lemon juice.
enjoy!
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