Smoked Tomato Onion Chevre Tart with Pine Nut Crust
Makes one unforgettable 9 inch tart, in fluted, removable bottom tart pan.
Core 3 medium, ripe tomatoes. Stick a
clove of garlic into each tomato. Peel
and quarter 1 large sweet onion.
Prepare your grill and soak a couple
handfuls mesquite or hickory chips.
Cover rack with foil, poke with a few
holes. Smoke vegetables about a
half hour, covered, (jalapenos are
great too!) Cool, then peel tomato
skins, seed and chop. Slice onion.
Place in small bowl with minced
jalapenos, 1 to 2 tsp if desired, if not
reserve for homemade salsa another time.
For crust, preheat oven to 375. Measure 1 c. flour into small bowl. Add 1/2 tsp salt. Drizzle in
1/4 cup canola oil, mixing with a fork. Stir in 1/4 c. cold water
Knead in 1/4 c. pine nuts. Let rest a few minutes, then roll out, lift and place in tart pan. Press
sides to fit fluted edges. Prick with a fork all around, then bake 10 minutes, until lightly browned.
Pour vegetables into tart pan. Crumble 1/2 a cup crumbled chevre, (goat cheese) over
vegetables. In same bowl, beat 2 eggs with a little milk or cream, a pinch of fresh minced sage
or thyme, salt and pepper. Pour custard over vegetables, using only enough to fill tart with 1/4
inch room left at top. Bake until custard puffs and browns, about 20 minutes. Cool several
minutes, then lift tart from pan, slide knife underneath bottom crust, and lift onto serving plate
with spatula.
Makes one unforgettable 9 inch tart, in fluted, removable bottom tart pan.
Core 3 medium, ripe tomatoes. Stick a
clove of garlic into each tomato. Peel
and quarter 1 large sweet onion.
Prepare your grill and soak a couple
handfuls mesquite or hickory chips.
Cover rack with foil, poke with a few
holes. Smoke vegetables about a
half hour, covered, (jalapenos are
great too!) Cool, then peel tomato
skins, seed and chop. Slice onion.
Place in small bowl with minced
jalapenos, 1 to 2 tsp if desired, if not
reserve for homemade salsa another time.
For crust, preheat oven to 375. Measure 1 c. flour into small bowl. Add 1/2 tsp salt. Drizzle in
1/4 cup canola oil, mixing with a fork. Stir in 1/4 c. cold water
Knead in 1/4 c. pine nuts. Let rest a few minutes, then roll out, lift and place in tart pan. Press
sides to fit fluted edges. Prick with a fork all around, then bake 10 minutes, until lightly browned.
Pour vegetables into tart pan. Crumble 1/2 a cup crumbled chevre, (goat cheese) over
vegetables. In same bowl, beat 2 eggs with a little milk or cream, a pinch of fresh minced sage
or thyme, salt and pepper. Pour custard over vegetables, using only enough to fill tart with 1/4
inch room left at top. Bake until custard puffs and browns, about 20 minutes. Cool several
minutes, then lift tart from pan, slide knife underneath bottom crust, and lift onto serving plate
with spatula.
