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--This text refers to an alternate Hardcover edition.
Excerpt. © Reprinted by permission. All rights reserved.
FOR THE ROASTED TOMATOES
8 medium round tomatoes, about 1 lb (500 g) total weight, halved lengthwise
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground black pepper
FOR THE PASTRY DOUGH
1 cup (5 oz/155 g) unbleached all-purpose flour, plus more for dusting
Fine sea salt
1⁄2 cup (4 oz/125 g) fresh ricotta cheese or small-curd cottage cheese
1⁄2 cup (4 oz/125 g) cold unsalted butter, cut into
1⁄2-inch (12-mm) dice
1 tablespoon Dijon mustard
3 oz (90 g) Gorgonzola or other blue cheese, crumbled
1 large egg whisked with
1⁄2 cup (4 fl oz/125 ml) heavy cream
Freshly ground black pepper
Arugula for garnish
To make the tomatoes, preheat the oven to 300°F (150°C). Place the tomato
halves, cut side up, on a rimmed baking sheet. Drizzle the olive oil over them
and season lightly with salt and pepper. Roast until the tomatoes are partially
collapsed and wrinkled but still juicy, about 3 hours. Set aside.
Meanwhile, make the dough: In a food processor, combine the flour and
1⁄2 teaspoon salt and pulse to mix. Scatter the cheese and butter around the
bowl and pulse until the mixture begins to come together. Turn the dough
out onto a lightly floured work surface and pat it into a disk. Wrap in plastic
wrap and refrigerate for at least 1 hour or up to overnight.
Divide the dough into 4 equal pieces. On a lightly floured work surface,
roll each piece out into a 6-inch (15-cm) circle. Press the circles into four
41⁄2-inch (11.5-cm) fluted tart pans with removable sides. Fold the overhang
in, pressing it against the inside rim. Place the pans on a baking sheet
and refrigerate for 30 minutes.
Increase the oven temperature to 425°F (220°C). Line the tart shells with
parchment paper or aluminum foil and fill with pie weights or dried beans.
Bake for 8 minutes. Remove the parchment and pie weights and bake until the
shells are set and only just beginning to turn pale gold, about 2 minutes longer.
Remove from the oven but leave the tart shells on the baking sheet. Reduce
the oven temperature to 350°F (180°C).
If the bottoms of the shells have puffed up, poke them in a few places with
a cake tester. Brush the bottoms of the shells with a thin coating of mustard.
Arrange 3–4 tomato halves in each shell and sprinkle the cheese over them.
Pour the egg-cream mixture into the shells (do not overfill). Season lightly
with pepper. Bake until the tarts are puffed and golden brown, about
25 minutes. Transfer to a wire rack and let cool for 20 minutes. Remove the
sides from the pans and gently turn them over to remove the metal bottoms.
Arrange the tarts on a serving platter, sprinkle with arugula, and serve warm.
WINE SUGGESTION: SCHIAVA, A MEDIUM-TO-LIGHT RED FROM ALTO ADIGE --This text refers to an alternate Hardcover edition.