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Sunday, June 18, 2017

O Canada Roasted Tomato & Cheese Tart


Canada's 150th birthday is right on the horizon and celebrations will abound throughout the country. What better way to celebrate than with family and friends over a meal, barbecue or picnic. Roasted Tomato & Cheese Tart is a delightful way to not only wave the flag but to indulge in a rich, cheesy tart topped with oven roasted grape tomatoes.  Serve it as a main with a big green and vegetable salad or cut in smaller pieces for a tasty appetizer.  

There is no history to this recipe.  It is new for Canada's 150th Anniversary of Confederation. It's my birthday gift to the nation or at least to my family, ha, ha.  Hopefully, some of the family will still be making it by the time Canada celebrates its 175th birthday! That would make it historic. Well, it's a thought, anyway.  

The recipe makes a large tart in a 9x13-inch pan. You'll get 15-20 servings or more if cut smaller for appetizers--perfect for entertaining.  I found it was more successful in a cookie pan than a cake pan because the cake pan is deeper and it was hard to remove the tart for display and serving. The shallow cookie pan allowed me to slide the tart out quite successfully unto the cutting board. The tart can be served hot, warm or cold but I enjoyed it warm best of all.  

For ordinary days divide the ingredients between two 8- or 9-inch tart or pie pans or make half the recipe for 1 tart.  Pile the roasted tomatoes on top just as you would berries on a cheesecake. 

Any plain pie crust can be used.  I have several on this blog, here, here and here.  Or you may use frozen pie crust, if you wish.


Roasted Tomato & Cheese Tart

Double pie crust (I used the Oil Crust)
1 cup finely chopped onion
2 or 3 cloves garlic, finely chopped
1 teaspoon dry basil or Italian herb mix
2 tablespoons butter or oil
Pinch black or white pepper
1 - 2 cups cheese, grated (Cheddar, Mozzarella, Swiss, Gruyere, etc.) whatever you have on hand
2-4 tablespoons Parmesan cheese, finely grated
1 8-ounce package cream cheese, room temperature
2 eggs
½ cup heavy cream or evaporated milk
⅛ teaspoon salt
⅛ teaspoon white pepper
⅛ teaspoon garlic powder
Roasted Tomatoes, see recipe below

Preheat oven to 400 degrees.


Roast the tomatoes once the oven is heated.  See the recipe below for Roasted Tomatoes. This may also be done earlier in the day or the day before.  Refrigerate if roasted the day before. 


While the tomatoes are roasting get the pastry ready. Roll out the pastry and fit into a 9x13-inch baking or cookie pan. Build up the sides about an inch to hold the filling. (See pictures below.)  As a note, my 9x13-inch cookie pan is a little larger than my 9x13-inch cake pan. Don't know who stamped the measurement on them but they are both different sizes!  Either one will work except it is easier to remove the baked tart from the cookie pan. I lined the pan with a strip of foil hanging over the long sides.  I used the foil to help slide the tart out of the pan when it was baked. You will not use all the pastry.  Any leftovers can be used for a small pie or frozen until needed.  


Blind bake the pastry 15 minutes in 400 degree oven.  Click on the link to see how to blind bake pie crust.  Let the tart crust cool a few minutes before adding the filling.


While pastry is baking prepare the filling. 


In a small frying pan over medium heat, sauté the onion, garlic and basil in the butter or oil.  Do not let the onions brown. Season with the pepper.  Spread evenly over the pre-baked tart crust.  


Sprinkle the grated Parmesan cheese over the onions.  Then layer the grated cheese evenly over the onion layer.  I used a mix of several cheeses. There should be an even layer of cheese covering the bottom of the tart.  You may use up to 2 cups if you wish.  


Lower the oven temperature to 350 degrees.


Beat the cream cheese until smooth and somewhat fluffy.  Beat in the eggs and add the salt, pepper and garlic powder.  Add the whipping cream and beat until everything is well combined, scraping the sides of the bowl a few times.  Carefully spread the cream cheese mixture over the grated cheese layer.  Smooth the top.


Bake 18 - 20 minutes at 350 degrees.  Remove from oven before the top starts to brown.  Let cool a few minutes and then carefully remove by sliding the tart from the baking/cookie pan to a large serving plate or cutting board.  Use the flaps of overhanging foil to help with the transfer.


Arrange the roasted tomatoes in the pattern of the Canadian flag. Click on the link for a maple leaf pattern


The tart may be served hot, warm or room temperature.


Makes 15-20 servings or each serving may be cut in half for appetizer size servings.



Roasted Tomatoes
6 cups grape tomatoes
¼ cup olive oil
½ teaspoon salt 
¼ teaspoon black pepper

Preheat oven to 400 degrees. Line a baking sheet or pan with foil for easy clean up.  Wash and dry tomatoes.  Spread about 2 tablespoons oil over the foil.  Place the tomatoes on the foil in a single layer.  Dribble the remaining oil over the tomatoes.  Sprinkle with salt and pepper. Use Kosher salt if you have it. Place the tomatoes in the preheated oven and bake for 30 minutes, gently stirring or turning tomatoes every 10 minutes.   Let cool.  Any remaining tomatoes not used can served along side the tart or stored in the refrigerator in a covered container for 3 or 4 days. 




Spread about half the olive oil on a foil lined pan.  Place the washed and dried grape tomatoes in single layer on the pan and drizzle with remaining oil.


 Sprinkle the tomatoes with salt and pepper.  Use coarse or Kosher salt if you have it. 

Roast the tomatoes in a 400 degree oven for 30 minutes gently stirring or turning every 10 minutes. 

When the tomatoes have roasted their skins should have popped and become loose. Let the tomatoes cool while you prepare the pastry and filling.


I lined my pan with a strip of folded foil.  The overlapping ends help to remove the tart from the pan after it is baked.


Roll or press the pastry into your pan.  Build up the edges to about 1-inch so the filling will not spill out. I used the Oil Crust which gives a sturdy but crisp base.  I also added a teaspoon of dry basil to my flour mix when making the pastry.  Once the pastry has been fitted into the pan blind bake for 15 minutes.  I lined the pastry with foil wrap and poured pie weights (dry beans) in to keep the pastry from puffing up while baking.  Remove the beans when you take the crust from the oven.


While the tart shell is baking, start the filling.  Sauté the onion, garlic and dry basil in the oil or butter until the onions are soft but not browned. Spread the onion mixture evenly over the prebaked crust.


Sprinkle the Parmesan cheese over the onions. If you don't like the strong taste of Parmesan, use the smaller amount. 

Evenly sprinkle the grated cheese over the Parmesan cheese.  You can use any cheese you like.  I used all white cheeses, Mozzarella and Emmental on the left and a mixture of orange Cheddar and Mozzarella on the right.  Both were excellent.  

Beat the cream cheese, salt, pepper and garlic powder together. Add the eggs and beat until well blended.  Beat in the whipping cream. You will need to scrape down the sides of the bowl a few times to make sure all the cream cheese has been incorporated into the mix. 

Carefully spread the cream cheese mixture evenly over the top of the tart.  An offset spatula is a great help when spreading.


The tart is ready to be baked at 350 degrees for 18-20 minutes. If you look carefully you can see the ends of the foil hanging out from both ends of the pan.  This will help with removal for serving and displaying the tart.

Once the tart is baked let it cool for a few minutes.  Use a maple leaf pattern and mark around the outside using the tip of a knife or a toothpick.  Slide the cooled tart to a serving plate or cutting board.  A cutting board works well as not many people have a flat serving plate this size.  I used the foil under the crust to help slide the tart to the board.


Once the tart has been transferred to the serving board, place the roasted grape tomatoes in the Canadian flag pattern.  I used 2 rows of tomatoes on each side for the red sidebars on the flag, filling in gaps with a few extras.  The maple leaf is a little more difficult but I was pleased with the outcome.  


 I love roasted tomatoes.  I'll have my slice from this side, please.

If you have extra tomatoes, serve them with the tart.  Unfortunately, there were no leftover tomatoes in my house.  I ate them.


Serve the Roasted Tomato & Cheese Tart hot, warm, room temperature or cold.  The tart reheats lovely.  I like it warm or room temperature best. 


A delicious treat for Canada Day celebrations!





print recipe

Roasted Tomato & Cheese Tart
A delicious tomato cheese tart for vegetarian main dish or appetizer.
Ingredients
  • 1 double pie crust (I used the Oil Crust.)
  • 1 cup finely chopped onion
  • 2-3 cloves garlic, finely chopped
  • 1 teaspoon dry basil or Italian herb mix
  • 2 tablespoons butter or oil
  • Pinch black or white pepper
  • 1-2 cups cheese, grated (Cheddar, Mozzarella, Swiss, Gruyere, etc.) whatever you have on hand
  • 2-4 tablespoons Parmesan cheese, finely grated
  • 1 8-ounce package cream cheese, room temperature
  • 2 eggs
  • ½ cup heavy cream or evaporated milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon garlic powder
  • Roasted Tomatoes, see recipe below
Instructions
Preparation time below is approximate and includes blind baking the crust and roasting the tomatoes.

Preheat oven to 400 degrees.

Roast the tomatoes once the oven is heated. See the recipe below for Roasted Tomatoes. This may also be done earlier in the day or the day before. Refrigerate if roasted the day before.

While the tomatoes are roasting get the pastry ready. Roll out the pastry and fit into a 9x13-inch baking or cookie pan. Build up the sides about an inch to hold the filling. (See pictures below.) As a note, my 9x13-inch cookie pan is a little larger than my 9x13-inch cake pan. Don't know who stamped the measurement on them but they are both different sizes! Either one will work except it is easier to remove the baked tart from the cookie pan. I lined the pan with a strip of foil hanging over the long sides. I used the foil to help slide the tart out of the pan when it was baked. You will not use all the pastry. Any leftovers can be used for a small pie or frozen until needed.

Blind bake the pastry 15 minutes in 400 degree oven. Click on the link to see how to blind bake pie crust. Let the tart crust cool a few minutes before adding the filling.

While pastry is baking prepare the filling.

In a small frying pan over medium heat, sauté the onion, garlic and basil in the butter or oil. Do not let the onions brown. Season with the pepper. Spread evenly over the pre-baked tart crust.

Sprinkle the grated Parmesan cheese over the onions. Then layer the grated cheese evenly over the onion layer. I used a mix of several cheeses. There should be an even layer of cheese covering the bottom of the tart. You may use up to 2 cups if you wish.

Lower the oven temperature to 350 degrees.

Beat the cream cheese until smooth and somewhat fluffy. Beat in the eggs and add the salt, pepper and garlic powder. Add the whipping cream and beat until everything is well combined, scraping the sides of the bowl a few times. Carefully spread the cream cheese mixture over the grated cheese layer. Smooth the top.

Bake 18 - 20 minutes at 350 degrees. Remove from oven before the top starts to brown. Let cool a few minutes and then carefully remove by sliding the tart from the baking/cookie pan to a large serving plate or cutting board. Use the flaps of overhanging foil to help with the transfer.

Arrange the roasted tomatoes in the pattern of the Canadian flag. Click on the link for a maple leaf pattern.

The tart may be served hot, warm or room temperature.

Makes 15-20 servings or each serving may be cut in half for appetizer size servings.
Details
Prep time: Cook time: Total time: Yield: 15-20 servings for main; 30-40 appetizer servings



Roasted Tomatoes

  • 6 cups grape tomatoe
  • ¼ cup olive oil
  • ½ teaspoon salt 
  • ¼ teaspoon black pepper

Instructions
Preheat oven to 400 degrees. Line a baking sheet or pan with foil for easy clean up.  Wash and dry tomatoes.  Spread about 2 tablespoons oil over the foil.  Place the tomatoes on the foil in a single layer.  Dribble the remaining oil over the tomatoes.  Sprinkle with salt and pepper. Use Kosher salt if you have it. Place the tomatoes in the preheated oven and bake for 30 minutes, gently stirring or turning tomatoes every 10 minutes.   Let cool.  Any remaining tomatoes not used can served along side the tart or stored in the refrigerator in a covered container for 3 or 4 days. 

2 comments:

  1. OMG! it looks so delicious!

    But why aren't you using some tool to generate recipe cards for your recipes?
    Here is a good one with nice features: http://www.recipesgenerator.com

    ReplyDelete
    Replies
    1. Thank you for your comment. The tart is delicious! I took your suggestion and tried a recipe generator for blogger. I'm not very technical savvy but I have given it a try. :)

      Delete