Serve this tarte as a starter or light lunch accompanied with mixed greens and a drizzle of balsamic vinaigrette.
Courtesy of Black Diamond
ingredients
Tomatoes
Pastry
directions
Tomatoes: Preheat the oven to 400°F (200°C). Brush the oil over the bottom and up the sides of a 12-inch (30 cm) heavy, oven-proof skillet. Halve the tomatoes lengthwise and remove seeds, keeping halves intact. Whisk the butter with the vinegar and corn syrup; toss with the tomatoes to coat. Arrange tomatoes, cut-side-up, to fit snug in the skillet. Sprinkle with salt and pepper. Roast for 1 hour.
Pastry: Meanwhile, pulse the flour, butter and 1/2 cup (125 mL) cheese in a food processor until uniformly crumbly. With the motor running, drizzle in the ice water until the pastry comes together in a ball; wrap and chill for 15 minutes. Roll out the pastry, on a lightly floured surface, into an 11-inch (28 cm) circle. Chill until ready to use. 3) Remove the skillet from the oven. Sprinkle tomatoes evenly with remaining cheese. Carefully arrange the dough over the tomatoes; folding back as needed so that it doesn’t touch the sides of the skillet. Bake for 30 minutes or until pastry is golden. Remove from the oven and cool for 5 minutes. Place a large platter over the skillet; wearing oven mitts, flip the tarte onto the platter. Garnish with additional cheese and fresh basil leaves.