It's the third edition of Weekend Blog Showcase -- moving right along! Please join Ann (Thibeault's Table) and me in showcasing recipes from around the food blog world. Please see the text at the end of this post to learn more about the Weekend Blog Showcase and how you can participate, too!
The recipe I decided on for this weekend comes from DandySugar. Lisa's photography is stunning (I'm always so in awe of great photography - check out her photos for her Cherry Peach Almond Crisps!), as are her wonderful recipes. Lisa says she was introduced to cooking via a hand-me-down aqua-colored Easy Bake Oven... I had that same oven, only mine was brand new (showing my age!), and experienced the same spark. Ah - a kindred spirit!
I've had Lisa's recipe for her Rosemary Tomato Tarts bookmarked for quite some time now, and since I had everything on hand, this was my chosen recipe for this week's Showcase. And am I ever glad I finally made these. So easy, so utterly delicious.
I ended up making four 4-inch tarts using tart pans with removable bottoms. After realizing I hadn't eaten all day, I easily downed two of these babies for dinner! I will be making these again and again. The filling was delicious, the crust extremely flaky. Thank you, Lisa, for a wonderful recipe I will happily add to my own repertoire!!
Rosemary Tomato Tarts
For three 5-inch tarts or one 9-inch (I made four 4-inch tarts)
1-1/4 cups of all purpose flour
1/2 cup (1 stick) of butter (very, very cold and cubed) (I used frozen butter and cut it into little pieces with a heavy chef's knife)
1/4 teaspoon palm sugar (I didn't have palm sugar so used regular granulated sugar)
1/4 teaspoon kosher salt
2 teaspoons chopped fresh rosemary
1-3 tablespoons ice cold water (I ended up using 5 tablespoons)
In a food processor, combine flour, salt, sugar and rosemary. Pulse 1 - 2 times until just incorporated. Add the butter cubes and pulse until mixture resembles course meal about the size of a pea. Add water a tablespoon at a time and pulse only until mixture just comes together. Test by squeezing a pinch of dough. If it sticks together it’s done.
Place dough on a lightly floured surface. Form into a disk shapes, flour all sides, and wrap well with plastic. (If making small tarts, separate dough into thirds or fourths and wrap each individually.) Refrigerate for at least 1 hour up to 24 hours. When you are ready to roll out, make sure to let dough come to room temperature for about 10-15 minutes before rolling out.
Preheat oven to 350 when you are ready to make your tarts.
3 - 4 tomatoes (I used one large beefsteak tomato)
2 tablespoon olive oil
1 onion, sliced into thin strips
2 cloves of garlic, minced
1 tablespoon fresh rosemary, chopped
juice of 1/2 lemon
Heat olive oil in a skillet. Saute onions for about 5 minutes until they are translucent. Add the garlic and stir until fragrant. Add the rosemary and stir. Add the lemon juice and stir. Remove from heat.
Roll out your dough into rounds and place each round into a tart shell. Carefully press dough into shell and cut off excess to use for another tart if necessary. Poke holes in the bottom of shells and evenly distribute the onion mixture in each shell, following with a sprinkling of goat cheese. Arrange tomato slices on top. Add a very light drizzle of olive oil and top with chopped fresh rosemary.
Bake for 25-30 minutes depending on your oven. Let cool for 10 minutes. (I sprinkled a little coarse sea salt on the tarts before serving - perfect!)