Slow-Roasted Tomato-Basil Tart With St. George Cheddar

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Total Time
8hrs
Prep 2 hrs
Cook 6 hrs

From Cooking My Way Back Home by Mitch Rosenthal

Ingredients Nutrition

  • For the slow-roasted tomatoes

  • 2 lbs plum tomatoes, sliced in half crosswise

Directions

  1. To prepare the tomatoes, preheat the oven to 225°.
  2. On a sheet pan, arrange tomatoes cut side up. Drizzle evenly with oil, then sprinkle with rosemary. Season with salt and pepper.
  3. Place tomatoes in oven and roast for 4 hours or until the moisture is gone. Remove from oven and let cool completely.
  4. To prepare the dough, in a bowl, whisk together flour and salt. Scatter butter over the mixture and, using your fingers, gently press ingredients together until they resemble a coarse meal.
  5. Drizzle water over top and, using a fork, gently stir and toss just until the dough comes together.
  6. Gather the dough into a ball and place it on a lightly floured work surface. Flatten dough into a thick disc and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
  7. To finish the tart, position a rack in the lower third of the oven and preheat to 375°.
  8. In a saute pan, heat oil over low heat and stir in onion. Cover and sweat for 10-15 minutes or until onion is soft and translucent. Do not allow it to color. Remove from heat, season with salt and pepper, and let cool completely.
  9. Line a sheet pan with parchment paper.
  10. On a lightly floured work surface, roll out dough into a round about 12 inches in diameter. Carefully transfer the round to prepared sheet pan.
  11. Layer half the cheese on the round, leaving a 1-inch border uncovered.
  12. In a small bowl, combine cooled onion, basil, and creme fraiche and mix well.
  13. Spread onion mixture evenly over cheese layer. Top with roasted tomatoes, then cover with remaining cheese. Season with salt and pepper; top with a drizzle of oil.
  14. Lift the uncovered edge of the tart, folding it onto itself to form uniformly spaced pleats every few inches around the perimeter. Brush the upturned edge with the egg wash.
  15. Bake for about 50 minutes or until the crust is golden brown. Remove from oven, transfer to a wire rack, and let cool. Slice and serve.