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Roasted Roma Tomato Tarte

Makes one 12" diameter tarte
Serves 2, 4 or 6 (depending on size of each slice)

This savory tarte, which uses fresh goat cheese and roatsed Roma tomatoes, is based on a "tarte fine"  served at the beach restaurant at Club 55 in St. Tropez. Although their version uses puff pastry and is made in individual tartlets, this version captures the same simplicity, intense flavors and freshness that summer produce brings to our table.

It's a very easy tart to make and doesn't require any baking (except for the pastry crust). Though this tarte could be made at any time of year (when Roma tomatoes are available), it's lightness makes it particularly suitable for outdoor Sunday suppers in the summer. Since it can be assembled several  hours ahead and served at room temperature, it's a great a dish for summer picnics or poolside parties.

Tarte Shell

Prepare a fully-baked tarte shell as follows:

2¼ cups unbleached flour
½ cup chilled, unsalted butter
¼ cup Crisco
1 tsp salt
6 TBS ice cold water

Roasting Roma Tomatoes

For a 12" diameter tarte, you'll need about 8-10 Roma tomatoes. Prepare as follows:

Goat Cheese Mixture

For a 12" tarte, you'll need:

Basil Oil

Assembly

  • When ready to serve, spread a thin layer of the goat cheese mixture over the bottom of the baked (cooled) pastry crust and top with a layer of roasted Roma tomato halves.  Decorate with fresh basil leaves, as shown in this picture.

  • The tarte could be assembled several hours before serving with out serious deterioration of the crust.

  • Just before serving, drizzle the deep-fried basil oil over the tomatoes.

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Notes: