Slow Roasted Tomatobasil Tart with St George Cheddar Italian recipe Dessert- LateChef.com
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Italian Recipe

Appetizer

Serves 1
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Short Description

This is another recipe inspired by a trip my wife and I took to Paris. We were there in the late summer and fell in love with a tomato and basil tart. When we got home, we went to the market, found the freshest heirloom tomatoes and basil available, and then made that tart. Although it was delicious, the tomatoes released too much of their liquid, which made the crust soggy. So we decided to slow roast the tomatoes to draw out their moisture and intensify their flavor before we added them to the tart shell. The smell and taste of the finished tart were so vivid that eating the tart was like taking a sensory vacation to Paris. If you have been to Paris, this tart will take you back. If you haven't been to Paris, it will give you a taste of what you will find when you do go. I make a free-form tart shell using an Italian pastry dough known as pasta frolla, a shortbread-type dough that is more commonly used for fruit crostate( tarts), though I nix most of the sugar. St. George cheese-made in Northern California-is reminiscent of Cheddar but in the style of a traditional cheese of the Azorean island of Sao Jorge. What I like about this dish is that it can be used at any point during a meal. You can cut it up into small pieces for a great "small bite," serve it as an appetizer, or pair it with a salad for a satisfying main course.


Ingredients
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