Goat Cheese And Tomato Tart In A Cornmeal Crust Recipes

TOMATO & GOAT CHEESE CROSTATA

Steps:

• For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
• Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
• On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

TOMATO AND GOAT CHEESE TARTS

Steps:

• Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
• Preheat the oven to 425 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
• Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
• Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
• Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST

Steps:

• Make crust:
• Cut butter into pieces.
• In a food processor pulse together flour, cornmeal, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water and pulse until incorporated and mixture just forms a dough. Press dough evenly into bottom and up sides of a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim (see note, above) and roll a rolling pin over rim of pan to trim dough flush with rim. Chill crust about 20 minutes, or until firm.
• While crust is chilling, preheat oven to 375°F.
• Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or rice and bake crust 5 minutes more, or until just dry. Leave oven on and cool crust in pan on a rack (crust may crack slightly). Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
• Make custard:
• Chop basil. In a bowl whisk together basil and remaining custard ingredients and season with salt and pepper.
• Pour custard into crust, spreading evenly. Halve tomatoes and arrange, cut sides up, in one layer on custard, pressing lightly into custard. Season tomatoes with salt and pepper and bake tart in lower third of oven until custard is just set, about 25 minutes. Cool tart to warm in pan on rack. Tart may be made 1 day ahead and cooled completely before being chilled, covered, in pan. Reheat tart, uncovered, in a 350°F. oven or bring to room temperature before serving.
• Carefully remove rim from pan. Cut tart into roughly 2-inch pieces and serve warm or at room temperature.

GOAT CHEESE AND TOMATO TART

Steps:

• Make the crust:
• In the bowl of an electric mixer stir together the yeast, the sugar, and 1/3 cup lukewarm water and proof the yeast mixture for 5 minutes, or until it is foamy. Stir in an additional 1/3 cup lukewarm water, the oil, the cornmeal, 1 1/2 cups of the flour, and the salt and blend the mixture, adding more water, 1 teaspoon at a time, as necessary to form a dough. Knead the dough, incorporating as much of the remaining 1/4 cup flour as necessary to form a smooth and elastic dough, for 3 to 5 minutes. Transfer the dough to an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, for 1 hour, or until it is double in bulk, and punch it down. Roll out the dough 1/8 inch thick on a floured surface, fit it into a greased 15- by 10 1/2-inch jelly-roll pan, crimping the edges decoratively, and bake the crust in the bottom third of a preheated 450°F. oven for 10 to 15 minutes, or until it is pale golden. Transfer the crust on the pan to a rack and let it cool for 10 minutes. The crust may be made 1 day in advance and kept, covered tightly with plastic wrap, at room temperature.
• Make the custard:
• In a bowl whisk together the scallion, the goat cheese, the eggs, the cream, the minced basil, salt and pepper to taste until the mixture is smooth.
• In a large skillet heat the oil over moderately high heat hot but not smoking and in it sauté half the tomatoes with half the garlic for 1 to 2 minutes on each side, or until they are browned lightly, transferring them as they are sautéed to a plate. Sauté the remaining tomatoes with the remaining garlic in the same manner.
• Spread the custard evenly over the crust and arrange the tomatoes in rows on it. Bake the tart in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until the custard is pale golden and set. Remove the tart carefully from the baking sheet with 2 spatulas and let it cool on a rack for 15 minutes. Garnish the tart with the basil sprigs and serve it at room temperature.

GOAT CHEESE AND TOMATO TART

Steps:

• Preheat oven to 375 degrees.
• For crust cut butter into small pieces.
• In a food processor pulse together flour, cornmeal and salt.
• Add butter and pulse until mixture looks like coarse meal.
• Add ice water 1 T.
• at a time, pulsing after each addition.
• Press dough evenly into bottom and up the sides of a 10x7x1 inch rectangular tart pan-removeable sides are helpful.
• Trim dough flush with top of tart pan.
• Chill crust for 15 minutes, then cover with foil and weights and bake for 10 minutes.
• Remove weights and foil and cook for another 5 minutes.
• Remove and place on a rack to cool while preparing filling.
• Chop basil well.
• In a large bowl whisk together the cheese, butter, sour cream, eggs, and pepper.
• Stir in basil.
• Pour into prepared crust and arrange halved tomatoes, cut side up over custard.
• Lightly press tomatoes into custard.
• Lightly season with salt and pepper.
• Bake in the lower third of your oven for 25 minutes.
• Remove to cooling rack.
• Cut and serve warm or freeze.