Tomato Cheese TartYum
Another tart. This one savory….substantial….delicious! This Tomato Cheese Tart is perfect for a light lunch. Turn your ovens on and prepare in the morning before the weather tries to change your mind. I slightly tweaked this Tomato Cheese Tart recipe from “The SoNo Baking Company Cookbook” by John Barricelli. The author developed this summer tart for Martha Stewart Television…and it became a part of the Martha Stewart Baking Handbook. The tomato cheese tart is completely superb just as he created it…but I embellished things a bit by adding some shaved fennel and Italian turkey sausage. The recipe for this simple tomato cheese tart made with roasted garlic, fresh tomato, fontina cheese, Italian turkey sausage and shaved fennel is definitely a keeper! Easy to make…not hard to eat. Serve this delicious savory tart right from the oven or at room temperature and with a lightly dressed small salad. I hope you enjoy this Tomato Cheese Tart!! ~ DD Tomato Cheese Tart 6 garlic cloves 1/4 cup extra-virgin olive oil 1 cup grated fontina cheese 2 large ripe tomatoes, cored and sliced into 1/4 inch thick slices 1/2 small fennel bulb, thinly sliced 2 Italian sweet turkey sausage links freshly ground black pepper to taste 1/2 recipe Pâte Brisée, chilled Directions Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Place the garlic in a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Fold the foil and roast in the oven for approximately 35-45 minutes, or until the garlic is soft and golden brown. In a heavy skillet, cook the Italian turkey sausage over medium heat until cooked through and lightly browned. Remove from heat, drain the fat, and set aside. On a lightly floured work surface, roll out the dough to about 1/8 inch thick. Cut out 4 rounds of dough, re-rolling scraps as necessary. Fit the dough into six 4-1/2 inch tart pans with removable bottoms, pressing the dough into the edges. Run a rolling pin over the top of the rim of the pan to cut the dough level with the pan. Chill for approximately 30 minutes, or until firm. Using your fingers, squeeze the garlic out of their skins into a bowl and mash with a fork and set aside. Divide the garlic evenly among the tartlets, spreading it over the bottom of each shell. Sprinkle 2 tablespoons of cheese on top of the garlic. Arrange 2 overlapping tomato slices on each tartlet. Drizzle the tomatoes with 1/2 a teaspoon of olive oil and season with freshly ground black pepper. Arrange slices of fennel on top of the tomato and add the crumbled Italian turkey sausage on top of the fennel. Sprinkle each tartlet with the remaining cheese. Bake the tartlets on the prepared baking sheet for approximately 30 to 40 minutes, or until the crusts are golden brown and the tomatoes are soft but still retaining their shape. Remove from heat and cool on a wire rack. For the Pâte Brisée 2 cups all-purpose flour 4 tablespoons granulated sugar ¾ teaspoon salt 8 oz unsalted butter, chilled and cut into approximately 16-20 cubes 6 tablespoons ice-cold water Directions In a food processor, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add the water and stir until mixture forms a ball. Turn the dough out onto a lightly floured board and form into 2 disks. Wrap in plastic and refrigerate for 1-2 hours (or overnight). Do not over work the dough. You want to be able to see flecks of the butter. C’est tout!