From Cooking My Way Back Home by Mitch Rosenthal
My Private Note
Units: US | Metric
For the slow-roasted tomatoes
- 2 lbs plum tomatoes, sliced in half crosswise
- 1To prepare the tomatoes, preheat the oven to 225°.
- 2On a sheet pan, arrange tomatoes cut side up. Drizzle evenly with oil, then sprinkle with rosemary. Season with salt and pepper.
- 3Place tomatoes in oven and roast for 4 hours or until the moisture is gone. Remove from oven and let cool completely.
- 4To 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.
- 5Drizzle water over top and, using a fork, gently stir and toss just until the dough comes together.
- 6Gather 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.
- 7To finish the tart, position a rack in the lower third of the oven and preheat to 375°.
- 8In 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.
- 9Line a sheet pan with parchment paper.
- 10On a lightly floured work surface, roll out dough into a round about 12 inches in diameter. Carefully transfer the round to prepared sheet pan.
- 11Layer half the cheese on the round, leaving a 1-inch border uncovered.
- 12In a small bowl, combine cooled onion, basil, and creme fraiche and mix well.
- 13Spread 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.
- 14Lift 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.
- 15Bake 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.
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Nutritional Facts for Slow-Roasted Tomato-Basil Tart With St. George Cheddar
Serving Size: 1 (113 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 20.4
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.6 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 1.3 g
- Sugars 2.9 g
- Protein 1.0 g