Whole Network Most Recent TOP10 Gadgets Recipes Reviews Trends

 

WHB #105 - Trio of Tomatoes and Chèvre Tart

Filed in archive From Garden to Table , Recipes by Jennifer on October 21, 2007

whb-two-year-banner.jpg

Weekend Herb Blogging is upon us again. The host for WHB #105 is Susan at The Well-Seasoned Cook.

I was mulling over what to cook for this week's WHB event until I went out to check on the garden for the first time in a few days (it isn't attached to our house) to discover that the orange cherry tomato plants, which I thought had pretty much finished producing, had about forty ripe, sweet, cherry tomatoes hanging from the vines! There were also about five little, red tomatoes ready to pick. Weekend Herb Blogging decision made!

The weather during the day has been warm and sunny so I should have known that the garden would still be producing, but I'm new to this gardening thing. You can't imagine how surprised and pleased I was to have some more tasty, little tomatoes to enjoy.

cheese_and_tomatoes_007.jpg


Combined with some large tomatoes that our neighbor gave us last week, fresh thyme and goat's cheese, I made a delicious, summery tart for lunch.

Trio of Tomatoes and Chèvre Tart
serves 6-8

1 store bought or homemade pastry shell (Pâte Brisée recipe follows), pre-baked
1 large, ripe tomato
2-3 small, red tomatoes or 1/2 pint red cherry tomatoes
1 pint yellow or orange cherry tomatoes
3 eggs
1/2 cup crème fraîche or heavy cream
1 teaspoon fresh thyme
6-8 ounces chèvre, sliced into thin rounds
salt and freshly ground black pepper, to taste

Pre-heat the oven to 400 degrees.
Mix the eggs, crème fraîche and thyme together in a bowl.
Halve the cherry tomatoes and slice the big tomatoes. Lay the slices on the bottom of the pre-baked shell and scatter the halved cherry tomatoes over the top to evenly cover.
Lay slices of chèvre evenly over tomatoes and pour over the egg mixture.
Grind some pepper over the custard and sprinkle on salt to taste.
Bake 30-40 minutes.
Serve hot or warm.

Optional: Add some thinly sliced onion or minced garlic to the tomatoes.

cheese_and_tomatoes_013.jpg


Pâte Brisée

18 ounces all-purpose flour
1 ¼ cup, plus 1 tablespoon chilled butter
¼ teaspoon salt
¼ teaspoon cider vinegar
2 large eggs

In the bowl of a food processor fitted with the metal blade, add the flour, butter, and salt.
Pulse several times to form pea-sized lumps.
Add the vinegar and eggs and pulse to form a moist, crumbly mixture. Do not over process.
Turn out the dough onto a work surface and knead a few times by hand.
Form the dough into a disk, wrap the disk in plastic wrap and refrigerate. Will keep refrigerated for up to 3 days or frozen for 1 month.

To Pre-Bake

Preheat the oven to 325°F (160°C).
Remove the pâte brisée from the refrigerator and when warm enough to be pliable, roll out to about 1/8 inch thick.
Place the brisée into a 10 inch tart mold, fitting it around the bottom and the sides
Bake the shell for 10 to 12 minutes, until lightly golden. Let cool.

Advertisement


Permalink: WHB #105 - Trio of Tomatoes and Chèvre Tart
Tags: Weekend+Herb  cherry+tomatoes  tomatoes  2007  tart  tomatoes+chèvre  trio+tomatoes  chà

Trackback: http://www.creative-weblogging.com/cgi-bin/mt-tb.pl/97827



Related Entries:

Cherry Tomatoes - 23 August 2007

Weekend Herb Blogging - 25 August 2007

Weekend Herb Blogging 2 - 01 September 2007

Weekend Herb Blogging - Green Tomatoes - 06 October 2007

Advertisement


Advertisement


CW ToolbarInstall
RSSrss   | See all blog subscribe options
Googlegoogle   |   What is RSS?
Yahoo!yahoo
AddthisAddThis Feed Button
BloglinesBloglines
Newsletter
Advertisement - Book yours here.

Use our search feature to look for other interesting posts

Just this blog Whole network
Advertisement -
Book yours here..


 
  • Would you like to have a new interactive marketing channel for your company? Learn more about Sponsored Blogs with Creative Weblogging. See how we helped companies like Weblin and cellity reach their goals.
  • Would you like to reach millions of blog readers every day? See you banner on hundreds of blogs with TierOneAds? Stay in control measuring conversion in real time. Register now.
  • Would you like to make more money blogging? Use TierOneAds a new platform that allows you as a blogger to set your prices per impression. Register now.
  • Do you have a blog with more than 50k page views from the US? Let us market your blog and earn great fix payments and bonuses.
  • Would you like to see your text link here? Let us know!
Advertisement
Book yours here.



  • Testimonials

  • 'All I can say is delicious!'

    'There is nothing better than a well-designed and interesting food page! Yummy!'

    'Scrumptious recipes and a great read!'
  • Other blogs in the same channel in the Creative Weblogging Network

Advertisement -
Book yours here..






Advertisement - Book yours here..
 
Tagcloud: Around The Kitchen Books (and Mags) for Cooks Contests Drinks Food Blogosphere Food for Thought From Garden to Table Gadgets Gourmet Goodies Holidays Ingredient Spotlight Kitchen & Tableware Morsels of Info News People Who Cook Recalled Products Recipes Reviews Seasons Shopping Traditions Trends Tricks & Techniques Web Resources Wine