Oven-Roasted Tomato Tart

September 29, 2013

Roasted Tomato TartWith shorter days and cooler nights, the tomato vines are beginning to look bare. So with the few ripe tomatoes left, I prepared this simple but intensely flavourful tart. The trick here is: you need top quality tomatoes, and you need to roast them at high heat. For oven-roasting I like to use cast iron pans because they get really hot and distribute the heat more evenly. You could turn this into a quiche or breakfast-like tart by adding a few eggs and a bit of cream. Enjoy!

Roasted Tomatoes

Makes 4 small tarts

Roasted Tomatoes

• 2-3 lbs tomatoes (about 10 medium)
• 2 shallots, chopped
• small handful of fresh basil
• few leaves of fresh oregano
• 3 tablespoons olive or grapeseed oil
• sea salt + ground black pepper

Preheat the oven to 450°F.
Put all but two tomatoes in a cast iron pan or baking sheet. Add the rest of the ingredients and mix.
Roast in the oven for about 25 minutes.

Basic Dough

• 1 cup white flour
• 5 tablespoons unsalted butter
• 2-3 tablespoons cold water
• a pinch of salt

In a bowl, mix together the flour and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough water to make a smooth dough. Cover and chill for 30 minutes.

Tarts

Split the dough in four; roll out on a floured surface, and line the buttered tart pans.
Spoon the roasted tomatoes into each tart, making sure to add the cooking liquid.
Slice the remaining two tomatoes, and layer them on top with a few leaves of basil.
Reduce the heat to 375°F and bake for another 30 minutes, until the crust is golden brown. Season with sea salt and drizzle with a bit of oil.

Roasted Tomato Tart

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{ 5 comments… read them below or add one }

Ken Rivard September 29, 2013 at 6:51 pm

Looks and sounds great, although I’m not sure where I could get 2-3 lbs. of great tomatoes at this point. I scrambled for some yesterday, but their time is past, I think–I” check next week’s farmers market.

Great photos!

Ken

Reply

Kayle (The Cooking Actress) September 29, 2013 at 9:22 pm

gorgeous and so delicious!

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frugalfeeding November 21, 2013 at 7:40 am

What gorgeous little tarts – very impressive!

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cathy Seward May 6, 2014 at 3:11 pm

I have some frozen roasted vine ripened tomatoes. I am going to try this using these tomatoes.

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Bryan May 7, 2014 at 8:53 am

Would be perfect for this recipe I would say!

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