Roast Garlic And Tomato Tart With Balsamic Vinegar And Rosemary

[Guest guest]

* Exported from MasterCook *

 

Roast Garlic And Tomato Tart With Balsamic Vinegar And Rosemary

 

Recipe By :Brigid Allen

Serving Size : 0 Preparation Time :0:00

Categories : Tarts And Egg Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 large garlic cloves (8-10)

2 tablespoons olive oil

200 grams strong white (or part white/part brown or wholemeal)

flour -- (7 oz)

10 g (3 1/2 oz) butter

40 grams parmesan cheese -- (1 1/2 oz) grated

500 grams tomatoes -- (1 lb) skinned and sliced thinly

6 green peppercorns -- crushed (6-8)

1 sprig fresh rosemary

1 1/2 teaspoons sugar

2 teaspoons balsamic vinegar

salt and pepper

 

Preheat the oven to Gas Mark 6/200°C/400°F. Put the garlic cloves in a small

roasting tin with the olive oil and roast in the oven for 10—15 minutes or

until they are soft and golden, but not brown. Turn them once to make sure

they do not brown.

 

To make the pastry, put the flour in a bowl and rub in the butter. Add the

parmesan cheese and a little pepper and bind together with 2 tablespoons

very cold water. Bring the mixture together to forma ball, then roll it out

thinly on a lightly floured surface. Use to line a greased, 25 cm (10-inch)

flan tin or dish and line the pastry with foil or greaseproof paper weighed

down with baking beans. Remove the roast garlic from the oven and bake the

pastry in the oven for 10—15 minutes, or until crisp.

 

Remove the garlic from the roasting tin with a slotted spoon and set aside.

Pour the flavoured oil from the roasting tin into a large frying—pan and

arrange the tomato slices in it, keeping them as intact as possible.

Sprinkle them lightly with salt, scatter the crushed green peppercorns over

them and allow them to warm through over a moderate heat for 5—10 minutes

without disintegrating. Remove the pastry from the oven and remove the paper

and beans. Place the roast garlic cloves on the pastry crust and lay the

sprig of rosemary among them. Carefully lift the tomato slices out of the

pan with a spatula or slotted spoon and arrange them over the garlic and

rosemary. Warm the sugar and balsamic vinegar together in the remaining

juices in the saucepan until the sugar has dissolved, then sprinkle over the

surface of the tart. Bake in the oven for 20—25 minutes, then cool a little

and serve. Remove the rosemary after cutting the first slice or two.

 

Source:

" Cooking with Garlic, Ginger & Chillies "

Copyright:

" J Sainsbury plc 1992 ISBN 0 859418057 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 545 Calories; 41g Fat (64.4% calories

from fat); 20g Protein; 30g Carbohydrate; 5g Dietary Fiber; 31mg

Cholesterol; 786mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4

Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : The idea for a tomato and roast garlic tart came to me after reading

a description of a tomato salad flavoured with hyssop, a blue-flowered shrub

with spiky, bitter- tasting leaves, and dressed with mellow balsamic

vinegar. I have substituted rosemary as roughly similar to and more widely

available than hyssop. The sweet roast garlic, aromatic rosemary and

sweetened, tart vinegar and tomatoes all blend together in a composite

flavour as the tart first bakes, then cools. Preparation time: 30—35 minutes

+ 20—25 minutes baking Serves 4—6

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0