My first recipe is from Rachael's blog, Pizza Rossa, who happens to be my Secret Recipe Club partner this month. I couldn't just feature one of the recipes from her lovely blog - I featured a second that was a perfect entree for in which we didn't miss the meat.
I have made a similar tart to this in my preblogging days, but it used sliced tomatoes and minced garlic. I was intrigued by the idea of roasting the tomatoes and garlic first. Plus with basil and lots of cheese, how could this possibly be bad?
I present to you now from Pizza Rossa, Roasted Tomato Tart:
Ingredients:From Pizza Rossa
Pastry for 1- 9" pie (I use the Tenderflake recipe)
2 lbs cherry tomatoes
5 cloves garlic, peeled but whole
1 Tbsp Dried Basil (I used Gourmet Garden Lightly Dried Basil)
Mozzarella (about 8 oz)
1/4 c Parmesan, shredded
1. Preheat oven to 300F. Wash and dry tomatoes. In a large bowl, toss tomatoes, basil and garlic cloves in oil before pouring onto a rimmed baking sheet. Sprinkle with salt and pepper. Roast at 300F for about an hour until tomatoes are soft and the skins are splitting. Reserve garlic in a small bowl and drain tomatoes, reserving juice for another use.
2. Turn oven up to 400F. Roll out pastry for your pie pan and blind bake at 400F for 20 minutes. Then remove parchment and pie weights. Bake further for 10 minutes at 400F.
3. Mash garlic cloves and spread over the bottom of the pie crust. Line the crust with thinly sliced mozzarella. Top with drained tomaotes, more sliced mozzarella, and then Parmesan. Bake pie at 400 F for 15 minutes, then raise temperature to 425 for 5 minutes, until cheese starts to brown. Let set briefly before slicing to serve.
Full Disclosure: I received the Gourmet Garden Lightly Dried Basil for participating in #Fresh Tasty Valentines. Feel free to use whatever you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.