Guest guest Posted September 18, 2001 Report Share Posted September 18, 2001 * Exported from MasterCook * Tomato Tartlets With Rosemary Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 492 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Galette Dough OR Yeasted Tart Dough (see separate recipes) 2 tablespoons finely chopped rosemary 1 pound tomatoes -- approximately thinly sliced 18 Nicoise olives -- pitted and halved Extra virgin olive oil Salt and freshly milled pepper 2 tablespoons finely grated Parmesan -- optional MAKES 6 INDIVIDUAL TARTS These little free-form tarts are full of Provencal flavors. Use tomatoes in season, mixing varieties and colors. Serve them warm from the oven or at room temperature. These are durable enough to take on a picnic. Preheat the oven to 425F. Divide the dough into six equal pieces and roll each piece into a circle about 1/8 inch thick. Sprinkle 1/2 teaspoon rosemary over each circle and gently roll it into the dough. Overlap five or six slices of tomato on each round, leaving a 1-inch border around the edge. Tuck in the olives, sprinkle more rosemary on top, drizzle with oil, and season with salt and pepper. Fold the edges of the dough over the tomatoes, creasing every inch or so. Cup your hands around the tarts and press together to make a firm little package. Brush the tops lightly with olive oil. Bake until the crust is golden. 20 to 25 minutes. Add the cheese during the last 5 minutes. Serve hot, warm, or at room temperature. To reheat, place in a hot oven for about 8 minutes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.