MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Herbed Tomato Tart
Categories: Vegetables, Pastry, Seafood, Herbs, Cheese
Yield: 14 servings
2 Sheets (9" x 11") puff
- pastry; thawed, chilled
1/2 c Grated parmesan cheese
4 tb Extra-virgin olive oil
12 Anchovy filets in oil;
- drained, fine chopped
3 lb Cherry or grape tomatoes
Salt & fresh ground pepper
1/4 c Fine chopped flat-leaf
- parsley
2 tb Fine chopped fresh chives
2 tb Fine chopped fresh oregano
Fresh grated nutmeg
Set oven @ 375ºF/190ºC.
Fit pastry sheets side by side into a parchment
paper-lined 13" x 17 3/4" rimmed baking pan, pressing
pastry against bottom and sides. Trim inner edges of
pastry sheets so that they form a seam in center; trim
pastry hanging over sides of pan. Prick bottom of pastry
with a fork. Line bottom and sides of pastry with
parchment paper and fill with dried beans. Bake until
edges of tart are golden, 25 minutes. Remove beans and
parchment paper, sprinkle Parmesan over tart shell, and
bake until cheese is melted and tart shell is golden all
over, 15-20 minutes. Transfer to a rack; let cool.
Heat oven to broil and arrange a rack 4" from heating
element. In a large bowl, mix together oil and
anchovies; add tomatoes and season with salt and pepper.
Toss to coat. Transfer tomato mixture to a rimmed baking
sheet and broil, shaking pan once or twice, until
tomatoes blister, 12-14 minutes. Let cool slightly. Use
a slotted spoon to transfer the tomato mixture to the
prepared tart shell; distribute tomatoes evenly.
Increase oven heat to 425ºF/218ºC.
In a medium bowl, combine the parsley, chives, oregano,
and nutmeg; sprinkle herb mixture evenly over the
tomatoes. Return tart to oven and bake until hot, about
15 minutes. Let tart cool slightly before serving.
Yield: serves 12-16
By: Beth Elon
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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