Sunday, May 27, 2012

Oven Roasted Tomatoes and Three Cheese Tart

Oven Roasted Tomatoes and Three Cheese Tart

7 tomatoes
salt and pepper
1 1/2 tablespoon olive oil
1 large clove garlic, minced
1 1/2 tablespoon olive oil
3 sheets phyllo
3 tablespoons butter, melted
3 tablespoons Dijon mustard
1 1/2 oz mozzarella cheese, grated (or slices)
2 oz Havarti cheese, grated (or slices)
1 1/2 oz fontina cheese, grated (or slices)
1 tablespoon fresh oregano, finely chopped
salt and pepper

Heat oven to 225ºF. Cut tomatoes in 4 pies lengthwise. Lay out on parchment covered baking sheet. Sprinkle with salt, pepper. Drizzle with olive oil. Slow bake in oven for approximately 3 hours. You want the tomatoes to be reduced in moisture but not dry.

When the tomatoes have completed roasting, increase the heat in the oven to 375ºF.

Mince garlic into 1 1/2 tablespoon olive oil.

Cut 3 sheets of phyllo lengthwise and place under a damp tea towel.

Lay one sheet of phyllo on another damp tea towel. Brush with melted butter. Lay another sheet of phyllo on top. Using an offset spatula, smear 1 tablespoon of Dijon mustard over the second sheet. Repeat with the remaining 4 sheets, ending with mustard.

Lift the prepared phyllo sheets into a long, rectangular tart pan with a removable bottom. Mine is 14" x 4 1/2".

Cover the bottom of the tart with mozzarella, Havarti and fontina cheese.

Lay the oven roasted tomatoes over the top of the cheese. Do not overlap.

Top with oregano and the minced garlic and the garlic flavoured olive oil. Season lightly with salt and pepper.

Bake for approximately 20 minutes. The cheese should be melted and the phyllo should be golden. The length of time will depend on your oven.

Let rest for a few minutes before cutting. Serve warm.

It can make for a light meal, served with a handful of mixed greens, tossed in a mild vinaigrette.

You may not need all of the slices of oven roasted tomatoes. Feel free to freeze the remainder for another recipe. How many tomatoes you need, depends on the size of the tomatoes. Plum tomatoes are my usual choice.

Use any combination of the cheeses if just want to use what you have on hand.

You can adjust the amount of garlic, oregano and cheese, depending on your tastes.

You can cut up the tart into 4 pieces for an appetizer plate or cut small squares for an hors d'oeuvres platter.

I will make oven roasted tomatoes in big batches and store in the freezer. That way you can just take them out as you need them. Saves a lot of time prepping for a dish such as this one. Minimizes the use of the oven on a hot day too.

This recipe was inspired by one I saw in Canadian Living's Country Cooking Cookbook by Elizabeth Baird from 1991 called Easy Cheesy Tomato Pie.

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