Tomato tart with polenta crust and rocket oil recipe And Books
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Tomato tart with polenta crust and rocket oil recipe and books|
So you would like to know how to make Tomato tart with polenta crust and rocket oil recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
tomato tart with polenta crust and rocket oil
150g plain flour sifted
75g fine polenta
10g butter diced
1 medium egg
extra virgin olive oil
2 level tbsp dijon mustard
60g freshly grated partnesan
800g vine ripened tomatoes sliced and patted dry l00g rocket
Briefly process the flour polenta and
bufter in a food processor then add the egg and about 2 tsp oil enough to bind the dry ingredients.
Wrap in clingfilm and chill briefly.
Roll out to fit a shallow 28cm tart tin prick the base then chill well again.
Spread the mustard evenly over the base then top with the cheese.
Lay the tomatoes on top in concentric tight overlapping circles so they stand proud.
Season well with salt and pepper.
Bake for 45 minutes at 200C/400F/Gas Mark 6 then switch off the oven.
Place 75g rocket in a processor or blender with 5 tbsp oiland processuntil you have a thick but pourable puree.
Drizzle this over the tomatoes and return to the oven for 15 minutes.
Remove cool for 15 to 20 minutes.
Just before serving season the remaining rocket with saft pepper and a little oil.
Pile into the middle of the tart.
If you prefer you can replace the parmesan with a mixture of gruyere and a mild goats cheese.
This Recipe Serves 6
We truly hope you will like this American recipe, and enjoy your tasty Tomato tart with polenta crust and rocket oil recepie. Check out these great recipe books and learn how to make Tomato tart with polenta crust and rocket oil!
View Recipe Books - Tomato Recipe
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