Tomato Tarts

Recipe Ingredients

		Tart Dough
8 oz	227g	Cold butter - (2 sticks) - cut small pieces
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Sugar
1/4 cup	59ml	Ice water - or as needed
		Caramelized Onions
1		Onion - thinly sliced (medium)
1 tablespoon	15ml	Olive oil
		Assembly
		Butter - for brushing tin
		Finely-ground cornmeal - for sprinkling
8		Round tomatoes (medium)
2 tablespoons	30ml	Dijon mustard - plus
2 teaspoons	10ml	Dijon mustard
		= (1 tspn per tartlet)
1 cup	237ml	Shredded cheddar
		= (2 tbspns per tartlet)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil - plus
2 teaspoons	10ml	Olive oil
		= (1 tspn per tartlet)
1		Egg white - for egg wash (large)
		Basil - sliced thinly, for
		Garnish
		Special Equipment
8		Three-inch aluminum pie tins

Recipe Instructions

Make Tart Dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.

Make Caramelized Onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside.

To Assemble Tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with corn meal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin or the tomatoes will bleed through bottom. Place disk in pie tin and repeat until all 8 are done. Place dough in tins on baking sheets.

Preheat oven on to 375 degrees.

Brush bottoms of dough shell with 1 teaspoon of mustard. In the following order place into each shell: 2 tablespoons of shredded cheddar cheese, 1 tablespoon caramelized onion, 4 slices of tomato, salt and pepper, and 1 teaspoon of olive oil.

Fold in the tops of the flaps of extra dough around the tomatoes, brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish top with basil. Serve at room temperature.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B79) - from the TV FOOD NETWORK

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