Tomato Tart With Cheddar Recipe

The best delicious Tomato Tart With Cheddar recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tomato Tart With Cheddar recipe today!

Hello my friends, this Tomato Tart With Cheddar recipe will not disappoint, I promise! Made with simple ingredients, our Tomato Tart With Cheddar is amazingly delicious, and addictive, everyone will be asking for more Tomato Tart With Cheddar.

What Makes This Tomato Tart With Cheddar Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tomato Tart With Cheddar.

Ready to make this Tomato Tart With Cheddar Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


-PASTRY-
1 2/3 c Flour, all purpose;unbleachd
1 pn -Salt
1/2 c Butter;unsalted, cold, cut
-in 8 pieces
1/4 c -Ice water

FILLING
1/2 c Cheddar cheese,white &
1/2 ts Sage,ground;-OR-
-Sage Derby Cheddar
-shredded, 2 oz
2 Tomatoes; 5oz, blanched,
-peeled & cored
3 Eggs
1 c Heavy Cream
1 tb English mustard
1/4 ts -Salt
-Freshly ground white pepper
1/2 c Cheddar cheese,white &
1/2 ts Sage, ground; -OR-
-Sage Derby Cheddar
-shredded, 2 oz

TO MAKE PASTRY: In food processor, combine flour, pinch salt and butter.
Pulse on/off turns til mixture ressembles coarse crumbs. While processing
is running, add ice water processing until dough pulls away from sides of
processor and forms a ball. Form dough into a dish shape. Wrap in plastic
wrap and refrigerate 30 minutes. Preheat oven to 450F. Roll out pastry out
on floured surface to 14 inch diameter circle. Fit into 10 inch tart pan
with removable bottom. Fold in extra pastry along edge so sides of tart
will be thicker. Place tart pan on baking sheet. Line tart shell with
double thickness of foil. Fill with dried beans or pie weights. Bake at
450F for 10 to 12 minutes. Remove foil and weights or beans. Cool tart
shell on rack. Reduce oven temperature to 400F. To make filling: Sprinkle
1/2 cup cheese in bottom of cool, prebaked pie shell. Cut each tomato in 5
slices. Seed tomato slices. Pat tomato slices dry between paper towels,
gently pressing to extract as much juice as possible. Arrange tomato slices
in pastry shell in single laye rover cheese. Set aside. In medium bowl,
whisk eggs, cream, mustard, 1/4 tsp salt and white pepper to taste until
blended. Pour over tomatoes. Sprinkle with 1/4 cup cheese. Bake tart shell
on baking sheet at 400F for 35 to 40 minutes or till filling is puffed and
set in centre. Let stand 10 minutes before serving. YIELD: 6-8 SERVINGS

SOURCE: Victoria magazine

From


Yields
1 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *