Tomato Tarts Recipe
Discover the delightful layers of flavor and texture in these elegant Tomato Tarts, perfect for a light lunch or a sophisticated dinner. With a buttery, flaky crust, complemented by the vibrant freshness of tomatoes and the creamy richness of goat cheese, this dish embodies a beautiful harmony of tastes. Served alongside a refreshing smoked tofu and grilled vegetable salad, these tarts make for a truly memorable meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 400 grams |
| All Purpose Flour (Maida) for dusting | 1 teaspoon |
| Salted Butter (cut into cubes, chilled) | 200 grams |
| Paprika Powder | 1 ½ teaspoons |
| Chilled Water | ½ cup (you may not require all of it) |
| Cherry Tomatoes or Heirloom Tomatoes | 4 (sliced) |
| Goat Cheese | ⅓ cup (crumbled) |
| Dried Thyme Leaves (optional) | ½ teaspoon |
| Mustard Greens (optional) | ¼ cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~8 g |
| Total Fat | ~25 g |
| Saturated Fat | ~12 g |
| Carbohydrates | ~30 g |
| Dietary Fiber | ~2 g |
| Sugars | ~1 g |
| Sodium | ~200 mg |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 5 minutes |
| Cooking | 60 minutes |
| Total | 65 minutes |
Servings
| Servings |
|---|
| 4 |
Instructions
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Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and paprika powder. Add the chilled, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse bread crumbs.
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Form the Dough: Gradually add chilled water, a couple of tablespoons at a time, mixing until the dough just comes together into a ball. Avoid over-kneading; simply work it until it holds together.
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Chill the Dough: Flatten the dough into a disk, wrap it in cling film, and refrigerate for about 30 minutes. If the dough hasn’t firmed up sufficiently, chill for a longer period.
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Check the Dough: After chilling, press the dough lightly with your fingertips. It should leave an imprint without sinking too easily.
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Roll Out the Dough: On a lightly floured surface, knead the dough just enough to bring it together. Roll out the dough to about 3 mm thickness, taking care to maintain an even thickness.
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Fit the Dough into Tart Tins: Carefully lift the rolled-out pastry and gently press it into the bottom and up the sides of the tart tin. Trim any excess dough and patch any cracks with leftover dough. Place the crust back in the fridge to chill for an additional 15 minutes.
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Preheat the Oven: Preheat your oven to 200°C (about 400°F). Using a fork, prick the bottom of the crust all over. Then, cover it with baking paper and fill with baking weights, beans, or rice to prevent the crust from rising.
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Blind Bake: Bake the crust in the preheated oven for 15 minutes. Remove from the oven, discard the baking paper and weights, and set aside.
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Prepare the Tomatoes: While the crust is baking, thinly slice the cherry tomatoes. If using heirloom tomatoes, slice them to desired thickness.
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Assemble the Tarts: Arrange the sliced tomatoes in the tart shell. Sprinkle with dried thyme (if using) and top with crumbled goat cheese.
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Final Bake: Return the assembled tarts to the oven and bake for an additional 10 to 15 minutes, or until the tomatoes are softened and the cheese is slightly melted.
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Serve: Once baked, remove the tarts from the oven and top with fresh mustard greens for added color and nutrition. These Tomato Tarts are best enjoyed warm, served alongside a smoked tofu and grilled vegetable salad for a delightful meal.
Indulge in this scrumptious recipe, and let your culinary creativity shine as you enjoy each flavorful bite of these delightful Tomato Tarts, perfect for any occasion!
