French Tart with Roasted Tomatoes
A delicious dessert combining the flaky crust of a French tart with the sweet flavors of roasted tomatoes.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup cold unsalted butter
- ●1/2 cup granulated sugar
- ●4 roasted tomatoesat room temperature
- ●1 egg
- ●1/2 cup heavy cream
- ●1 tsp vanilla extract
- ●1/4 tsp salt
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium bowl, whisk together the flour and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- 3
Press the mixture into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- 4
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom.
- 5
Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans.
- 6
Bake the crust for 15 minutes. Remove the parchment paper and pie weights or beans and continue baking for an additional 5-7 minutes, or until the crust is lightly golden.
- 7
In a blender or food processor, puree the roasted tomatoes until smooth. Strain the puree through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
- 8
In a medium bowl, whisk together the egg, heavy cream, and vanilla extract. Add the sugar and whisk until dissolved.
- 9
Pour the egg mixture into the baked tart crust and smooth the top.
- 10
Pour the tomato puree into the tart shell, leaving a 1-inch border around the edges.
- 11
Bake the tart for an additional 25-30 minutes, or until the filling is set and the crust is golden brown.
- 12
Remove the tart from the oven and let it cool to room temperature on a wire rack.