Ingredients
- For Crust
- 170 grams butter, unsalted, =1 1/2 cubes
- 160 grams plain flour, = 1 1/4c flour
- 135 grams cornmeal, =1c cornmeal
- 1 teaspoon salt
- For Custard
- 200 grams cheese, goat, softened, read pck
- 85 grams butter, unsalted, softened, = 3/4 cube
- 115 grams sour cream, =1/2 c
- 2 large eggs
- 15 grams fresh basil packed, chopped, =2T
- 340 grams cherry tomatoes halved, =enough to fill pie plate
Directions
1. Make Crust: In food processor pulse together flour, polenta and salt. Add butter and pulse until mixture coarse crumbs. Press dough evenly into bottom and up sides of a 10 1/2x7x1 inch (25x18x2.5 cm) rectangular tart pan with removable bottom. Trim edges. Chill crust about 20 minutes until firm. |
2. Preheat oven to 190*C/375*F/GM 5. Line crust with foil or Grease proof paper. Fill with pie weights or beans until edges supported. Bake crust for 10 minutes. Remove foil and weights and bake 5 minutes more or until just dry. Leave oven on and cool crust in pan on a rack. Crust may be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature. |
3. Make Custard: Add all ingredients except basil and tomatoes, to blender. Whiz until blended. Add chopped basil. Season with salt and pepper. |
4. 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 until custard is just set, about 25 minutes. Let tart come to room temperature 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 175*C/350*F/GM 4 oven or bring to room temperature before serving. |
5. Carefully remove rim from pan. Cut tart into servings. Makes about 36 hors d'oeuvres. |
6. This is a very creamy, rich tart. Makes for an excellent luncheon main course (4 servings). |
 Notes:Rectangle tart pan: Need 1/4 less filling. Serving Ideas:Original serves 6. |
Categories
Vegetarian Main courseCheeseAppetizer, dayle, hotBreakfast ideas
Vegetarian Main courseCheeseAppetizer, dayle, hotBreakfast ideas
Keywords
Vegetarian Main courseCheeseAppetizer, hotBreakfast ideas, dayle
Vegetarian Main courseCheeseAppetizer, hotBreakfast ideas, dayle
Goat Cheese and Tomato Tart in a Polenta Crust. To import, drag image to your MacGourmet recipe box.
