Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted tomato & basil tarts. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted Tomato & Basil Tarts is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Roasted Tomato & Basil Tarts is something that I’ve loved my whole life.
Free and fast delivery on all appliances. Remove and set aside to cool. Roasted tomatoes are one of the most delicious ways to cook fresh tomatoes. They add brightness and balance to so many dishes, and you can enjoy summer tomatoes far beyond their season.
To get started with this particular recipe, we have to prepare a few components. You can cook roasted tomato & basil tarts using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Tomato & Basil Tarts:
- Make ready For the pastry:
- Prepare 120 g dairy free spread
- Get 300 g gluten free plain flour
- Take 1/2 teaspoon salt
- Take 120 ml cold water
- Prepare For the filling:
- Make ready 200 g cherry tomatoes, halved
- Take drizzle of olive oil
- Make ready 1 garlic clove, minced
- Take 4 tablespoons dairy free cream cheese
- Make ready 2 tablespoons dairy free cheese, grated
- Prepare 1 teaspoon oreagno
- Get 1 egg yolk
- Take fresh basil
- Take salt and pepper, for seasoning
- Take 1 egg, beaten
The simplest way to cook the tomatoes is in oil at a high temperature for a short amount of time. If you wish to avoid oil, roast your tomatoes quickly in balsamic vinegar. To get more concentrated flavors, slow roast the tomatoes at a low temperature for a few hours. Cut the tomatoes in half lengthways and lay them cut-side up in the tin.
Steps to make Roasted Tomato & Basil Tarts:
- Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold - Cut into cubes
- Place the flour, salt and dairy free spread in a food processor - Pulse about 5 times so the dairy free spread is broken up but still visible
- Turn the food processor on so it is running on a low setting - Gradually pour in the cold water
- Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)
- Preheat the oven to 180 oC
- Place the tomatoes, garlic and a drizzle of oil into a casserole dish and roast in the oven for 10 minutes
- Roll out until the dough is about 5mm thick - Cut into 4 equal sized rectangles and place on a lined baking sheet
- Lightly score a border 1 cm from the edge of each rectangle - Prick the middle with a fork
- Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart
- Mix together the egg yolk, the cream cheese, oregano, grated cheese and seasoning - Divide among the tarts and top with the roasted tomatoes
- Brush the pastry edges with the beaten egg - Return to the oven or 10 minutes or until the pastry is golden
- Add some fresh basil before serving
To get more concentrated flavors, slow roast the tomatoes at a low temperature for a few hours. Cut the tomatoes in half lengthways and lay them cut-side up in the tin. Line two baking sheets with non-stick baking paper or lightly brush each sheet with a little olive oil. Cut each tomato in half lengthways (or quarter if very large) and place - cut side up - on the prepared over trays. Heat a large glug of oil in a large saucepan.
So that is going to wrap it up for this special food roasted tomato & basil tarts recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
