5.06.2012

Roasted Tomato and Brie Tartlets


While my daughter was here a few weeks ago, I made these tarts for lunch. I found the recipe on Caitlin's blog 
Roost, which I love. Her husband has Crohn’s disease so they follow a diet eliminating many major carbohydrates in addition to all sugars, processed foods, grains and starches. She uses her blog to showcase her recipes and her photography is brilliant. We don't follow a gluten free diet at my house, so I adapted the recipe a bit by making my regular pie crust (with a bit of chopped rosemary added) instead of the almond flour tart crust. You'll find the recipe for her almond-based crust at the end of the post. I also added a couple cloves of finely chopped garlic to the tomatoes before I roasted them. I used some little heirloom tomatoes I had in the fridge and we found some of the skins rather tough. You might want to skin yellow heirlooms before roasting by briefly dropping them in boiling water, but using all red grape tomatoes would probably eliminate this problem. I just liked the color combination.
Is anything more lovely than warm melting brie?


Roasted Tomato and Brie Tartlets
 

(Makes about 8)

Ingredients:

2 pints cherry tomatoes
2-3 cloves garlic, finely chopped
a small wheel of brie cheese 
a big bunch of fresh basil, chopped
8 almond herb tartlets (I doubled the recipe below to make 8)
aged balsamic for garnish

Method:

Make the tart shell of your choice. Bake and cool.
Next pour the tomatoes onto a foil lined baking sheet, sprinkle with the chopped garlic, add salt and pepper and toss with olive oil. Roast in a 350F oven for about 20-30 minutes. Remove from oven and set aside. Leave oven on.
Place two or three slices of the brie into each tart shell (the tarts should be removed from their tart pans at this point) Top with several cherry tomatoes and place each tartlet into the oven for about 5-10 minutes or until the tartlets are warm and the cheese is nice and gooey. Remove from oven. Sprinkle with chopped basil and drizzle the aged balsamic on top.



Caitlin's Rosemary Almond Tart Shell

Ingredients:

1 1/2 cups blanched almond flour 
1/4 tsp salt
1 tablespoon minced fresh rosemary
1/4 cup grapeseed oil
1 tablespoon water

Method:

Preheat oven to 350F. 
In a large bowl, combine the almond flour, salt, and rosemary. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan or 5 mini tartlet pans (I spray my tart pans with nonstick spray to help them come out easy!!)
Bake for 15-20 minutes, until lightly brown. Remove from the oven and let cool for 15 minutes. Then place tarts (still in the pans) in the fridge for 30 minutes...getting them cold will aid in removing them from their pans.  
Remove the tarts from the fridge. Flip each one upside down, hold it in your hand and tap the bottom with a spoon or knife and the tart should slide right out. If it doesn't keep tapping and gently squeeze the tart pans. 
Once out of the pan carefully place each tart right side up on a baking sheet. Be careful these tarts are crumbly!

35 comments:

  1. Oh my. I'd have that for lunch if I had fresh tomatoes.

    ReplyDelete
  2. Gorgeous...heading out to the farmer's market now!

    ReplyDelete
  3. Wonderful! That is a droolworthy combination. So summery.

    Cheers,

    Rosa

    ReplyDelete
  4. Your photos are gorgeous! These look really yummy!

    ReplyDelete
  5. really love this Barbara look georgeous!!

    ReplyDelete
  6. Perfect for Mother's Day brunch! Thank you!

    Andie

    ReplyDelete
  7. I also love Roost...Your tartlets look so authentic...and that's great!

    ReplyDelete
  8. wow amazing tarts bet your daughter loved them

    ReplyDelete
  9. These tartlets sure look beautiful! I made a large tart with cherry tomatoes and goat cheese a few season's back, which I loved, but I'm intrigued by smaller servings for guests.

    ReplyDelete
  10. Barbara I swear I can smell them all the way to my house. I am reading this at 11pm and it is making it very hard not to prepare a little snack before bed. Note to self...don't visit Barbara at bedtime : )
    Have a wonderful Spring week ahead.
    hugs...

    ReplyDelete
  11. What a pretty picture. This sounds heavenly.

    ReplyDelete
  12. How beautiful. Your daughter is lucky to have such elegant lunches!

    ReplyDelete
  13. That is stunning and very, very chic.

    ReplyDelete
  14. the lovely maters are what make this kind of tart outstanding!

    ReplyDelete
  15. These are such beautiful tartlets and would make a great appetizer for a dinner party!

    ReplyDelete
  16. Beautiful and tasty tartlets Barbara...love the combination of the roasted tomatoes with the creamy brie cheese. Rosemary and almond crust? Sounds delicious!
    Thanks for this great recipe and hope you have a wonderful week ahead :)

    ReplyDelete
  17. I think I could eat all eight of these. :) Melty brie makes me swoon, right along with the roasted tomatoes. I'm saving this for when my little cherry tomato plant is in full production mode!

    ReplyDelete
  18. Indeed, nothing beats melty brie. Or roasted cherry tomatoes. This looks like the start of summer!

    ReplyDelete
  19. I've saving this one also, Barbara, for when my tomatoes are ripe! It sounds delicious and I love your idea of putting chopped rosemary in the crust.

    ReplyDelete
  20. Barbara, this tomato tart is stunning! We don't follow any restricted diets here either-and I am all for the pie crust.

    Divine.
    Velva

    ReplyDelete
  21. Hi Barbara,

    Your tart looks so good and the perfect meal for lunch with your daughter.
    I cook a tart similar to this with slow roasted tomatoes, and it is always tasty.
    The almond flour would be great and may try this next time.

    Happy week
    Hugs
    Carolyn

    ReplyDelete
  22. I would be hardpressed to not enjoy this delicious treat for lunch :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  23. What lovely & tasty brie & tomatoes tarts! I love the crust a lot: so spcial & alternative too! Great for entertaining too! :)
    I can't wait to make them, Barbara! ;)

    ReplyDelete
  24. After making tartlets for the first time last week, I'm kind of obsessed and never want to go a day without some in my fridge, waiting for me! These look like the ideal next tartlet option for me.

    ReplyDelete
  25. simple and delicious! My husband would love, love those. They look amazing,Barbara!

    ReplyDelete
  26. The best part of this scrumptious looking tart is that it is gluten-free and my husband can eat it. The second best is those beautiful vegetables.

    ReplyDelete
  27. This looks pretty new to me. I have never tried tartlet in this way. Very light & delicious. thanks for sharing.
    Hope you're having a wonderful day.
    Kristy

    ReplyDelete
  28. There is nothing better than melted brie! I'll bet it's wonderful with roasted tomatoes...

    ReplyDelete
  29. lovely tartlets. to answer your question about warm melting brie: not hardly!

    ReplyDelete
  30. Roasted tomatoes are one of my favorite things on earth! I love them paired with the creamy brie on these cute little tarts!

    ReplyDelete
  31. Ah, just the thought of warm melting brie makes me hungry!

    ReplyDelete
  32. My my my, that is mouth watering. Love the bright colors. And your little tart crust is perfect! Gah, I'm so jealous. :)

    ReplyDelete

LinkWithin

Related Posts with Thumbnails