Roasted tomato rustic tart from Fresh from the Farm: A Year of Recipes and Stories by Susie Middleton

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Notes about this recipe

  • Emily Hope on August 23, 2014

    This tart's a winner--I made a version with tomatoes from our garden and added a layer of herbed goat cheese underneath the tomatoes. Really delicious, and I loved the crust--buttery and flaky, and so simple to make. I was a bit suspicious of the technique and thought that the dough seemed too wet--but it worked perfectly. I was also concerned that the goat cheese I added might make things soggy, but it didn't seem to. My only quibble is with the serving suggestion--she says 8 pieces, and I'd say four to six servings is more reasonable unless you're serving a lot of other sides. Served with long-braised green beans with (more) tomatoes, though I think a salad might be a better match.

  • Rinshin on April 02, 2014

    Outstanding recipe! I made roasted tomatoes and the crust mid morning and by lunch time, it was ready to be served. My husband loved it. The crust is so simple to make, yet similar to good tasting puff pastry without all the puff. The texture is there though. I can see using this pastry to make many things. My husband who is no cook at all suggested I use it for apple or pear turnover - I've never heard him give me suggestions like this which tells me he loved them. Thank you Susie Middleton for this awesome tart. My oven must run hotter (I have been thinking about replacing it at some point) but it only took me less than 30 minutes at 400 degrees to bake. It's best to check after 30 minutes depending on your oven temperament.

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