Goat Cheese And Tomato Tart
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.5 tsps
Active Dry Yeast1 tsp
Sugar2 tbsps
Olive Oil1 cup
Yellow Cornmeal1.75 cups
All-Purpose Flour3 tsp
Salt2 large
Egg (beaten lightly)1 cup
Heavy CreamDirections:
1
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
2
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
3
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
4
Transfer the dough to an oiled bowl and turn it to coat it with the oil
5
Let the dough rise, covered with plastic wrap, for 1 hour, or until it is double in bulk, and punch it down
6
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
7
Oven for 10 to 15 minutes, or until it is pale golden
8
Transfer the crust on the pan to a rack and let it cool for 10 minutes
9
The crust may be made 1 day in advance and kept, covered tightly with plastic wrap, at room temperature
10
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
11
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
12
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
13
Transfer the dough to an oiled bowl and turn it to coat it with the oil
14
Let the dough rise, covered with plastic wrap, for 1 hour, or until it is double in bulk, and punch it down
15
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
16
Oven for 10 to 15 minutes, or until it is pale golden
17
Transfer the crust on the pan to a rack and let it cool for 10 minutes
18
The crust may be made 1 day in advance and kept, covered tightly with plastic wrap, at room temperature
19
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
20
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
21
Sauté the remaining tomatoes with the remaining garlic in the same manner
22
Spread the custard evenly over the crust and arrange the tomatoes in rows on it
23
Bake the tart in the middle of a preheated 400°F
24
Oven for 15 to 20 minutes, or until the custard is pale golden and set
25
Remove the tart carefully from the baking sheet with 2 spatulas and let it cool on a rack for 15 minutes
26
Garnish the tart with the basil sprigs and serve it at room temperature
27
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
28
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
29
Sauté the remaining tomatoes with the remaining garlic in the same manner
30
Spread the custard evenly over the crust and arrange the tomatoes in rows on it
31
Bake the tart in the middle of a preheated 400°F
32
Oven for 15 to 20 minutes, or until the custard is pale golden and set
33
Remove the tart carefully from the baking sheet with 2 spatulas and let it cool on a rack for 15 minutes
34
Garnish the tart with the basil sprigs and serve it at room temperature