Roasted Tomato Tart
Yesterday we made some roasted tomatoes with garlic and thyme (see that recipe here). The recipe yielded the concentrated roasted tomatoes, roasted garlic, and the juice accumulated in the pan.
Today's recipe uses the roasted tomatoes, roasted garlic, and roasting juices, plus a couple of additional ingredients to make a beautiful and healthy tomato tart. This recipe was inspired by a recipe in a great cookbook, Think Like a Chef, by Tom Colicchio. I've altered it quite a bit, though, removing the sugar syrup, oil, and pastry.
The tarts are layered upside down in ramekins, then inverted to serve. In addition to the roasted tomatoes, roasted garlic cloves (peeled now), and juices from the roasting pan, you'll need 2 sweet onions (Walla Walla or Videlia would be great here), 2 potatoes (peeled and cooked, waxy potatoes are best), fresh thyme sprigs, and 5 pitted kalamata olives, for 5 servings.
Preheat oven to 350 F. Sauté the onions in a non-stick pan until they are soft and caramelized. You can water sauté them, use a little broth, or a quick spray of olive oil spray. Add a couple of sprigs of fresh thyme in while you're cooking the onions.
Spray each ramekin lightly with olive oil. In each ramekin, place one whole roasted garlic clove and one pitted kalamata olive, halved.
Pour in 2 TBSP of the roasted tomato liquid you reserved. Then put in 2 or 3 roasted tomato halves (depending on their size) cut side up on top of the garlic and olive. Add 2 to 3 TBSP of the cooked sweet onion.
Top each with a couple of slices of the cooked potato to cover and press down lightly.
Bake for approximately 30 minutes, until the potatoes are lightly browned, then set aside to cool for at least 15 minutes.
To serve, place the plate you're serving them on over the ramekin, then invert. Tap lightly to loosen the tart.
Serve warm or at room temperature. These can be made a day in advance and reheated and decanted just before serving.
Today's recipe uses the roasted tomatoes, roasted garlic, and roasting juices, plus a couple of additional ingredients to make a beautiful and healthy tomato tart. This recipe was inspired by a recipe in a great cookbook, Think Like a Chef, by Tom Colicchio. I've altered it quite a bit, though, removing the sugar syrup, oil, and pastry.
The tarts are layered upside down in ramekins, then inverted to serve. In addition to the roasted tomatoes, roasted garlic cloves (peeled now), and juices from the roasting pan, you'll need 2 sweet onions (Walla Walla or Videlia would be great here), 2 potatoes (peeled and cooked, waxy potatoes are best), fresh thyme sprigs, and 5 pitted kalamata olives, for 5 servings.
Preheat oven to 350 F. Sauté the onions in a non-stick pan until they are soft and caramelized. You can water sauté them, use a little broth, or a quick spray of olive oil spray. Add a couple of sprigs of fresh thyme in while you're cooking the onions.
Spray each ramekin lightly with olive oil. In each ramekin, place one whole roasted garlic clove and one pitted kalamata olive, halved.
Pour in 2 TBSP of the roasted tomato liquid you reserved. Then put in 2 or 3 roasted tomato halves (depending on their size) cut side up on top of the garlic and olive. Add 2 to 3 TBSP of the cooked sweet onion.
Top each with a couple of slices of the cooked potato to cover and press down lightly.
Bake for approximately 30 minutes, until the potatoes are lightly browned, then set aside to cool for at least 15 minutes.
To serve, place the plate you're serving them on over the ramekin, then invert. Tap lightly to loosen the tart.
Serve warm or at room temperature. These can be made a day in advance and reheated and decanted just before serving.
Posted by Susan at 8/26/2009 12:57 PM 
Categories: Appetizer, Recipe
Tags: Vegan Dr. McDougall Tomatoes ETL
Categories: Appetizer, Recipe
Tags: Vegan Dr. McDougall Tomatoes ETL
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