Saturday, June 18, 2011

Bo and Kim's CSA Adventure - Arugula, Roasted Tomato and Onion Tart

If you follow my blog you will know I have had fun in the past playing around with tarts.  I love trying new crust recipes and new ways to fill them. 

When my CSA box had arugula my mind immediately went to "I must make a tart!"  So I went back to past recipes to pick my favorite crust and "filler" then set out to figure out the best veggies to highlight the peppery goodness of my beloved arugula.

I took a good look at the yellow cherry tomatoes and creamy goat cheese from the farmers market and suddenly I knew.  So I began by slow roasting the tomatoes. 

Now yes, you could use store bought dried tomatoes. But trust me, You will be able to taste the difference as the ones you roast yourself still have a bit of juice left in them and are a lovely tart with a hint of sweet.

As you look at the recipe below, please don't be scared by the long list of ingredients. Or the number of steps. This recipe is worth it (in my humble opinion).  Peppery green (arugula), sweet tartness (tomatoes), caramelized goodness (onions) and the creamy nip (goat cheese) all come together for an explosive first bite. 

And after Bo's first bite?  He told me he was going to have to keep me!

Arugula, Roasted Tomato and Onion Tart

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 tsp salt
4 Tbs cold unsalted butter, cut into chunks
1/4 cup extra-virgin olive oil
1/4 cup plain yogurt

Onions and Tomatoes
1 pt medium-sized cherry tomatoes, slow roasted
1 small red onion sliced thin, caramelized
6 large garlic cloves, minced (or 2 garlic scapes chopped)
2 T olive oil, divided
1 T balsamic vinegar
1/2 t salt

1 egg
1/4 cup plain yogurt
1/4 c milk
1 t dried oregano 1 t dried basil
1-2 oz goat cheese, crumbled
1 bunch arugula, washed, dried and chopped
To make the onions, slice the onions thinly. Heat 1 T olive oil in a saute pan on high. Add the onion, salt and pepper and cook on high for about 5 minutes. Spread the onions flat in the pan and turn down to medium low for 15 minutes, covered. Add garlic or garlic scapes plus 1 T balsamic vinegar, cover, and cook for an additional 15 minutes. Remove from the heat and let cool.

To slow roast the tomatoes, wash them and cut them half lengthwise. Place the tomatoes face up on a parchment lined oven dish and drizzle with 1 T olive oil. Cook them for 1 hour at 300.

To make the crust, preheat oven to 350 degrees.
In a food processor, add flours and 1 t of salt and pulse to combine. Add butter, one piece at a time, pulsing once after each addition. Pour in oil and yogurt - pulse just until combined (it should be crumbly). Scoop the crumbles into a 9" tart pan lightly coated with nonstick spray - evenly press the dough over the bottom and up the sides to form a crust. Place into the oven and bake until the crust is just set, but has not taken on any color, about 15 minutes. Remove and place pan on a wire rack to cool

To make the filling: In a small bowl whisk the egg then add the milk and yogurt. Continue to whisk until combined.

Layer the onion and tomato on the tart crust. Pour the egg mixture over the top. Sprinkle with goat cheese. Bake for 20 minutes. Top with chopped arugula, salt and pepper.

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