Love eating it.
Hate making it.
I’m a decent baker but pie crust eludes me completely. So, I buy it. The two shell yellow box from Tenderflake. It’s fast, easy and has never failed me.
I think I got ambitious and greedy and tried to get fancy. It was a disaster. In fact, the only reason I’m posting this tart recipe is, the filling was a-maaaaaz-ing and… the pictures are pretty!
You see, I bought a fancy flan pan way back at the beginning of the summer – the kind where the bottom pushes up so you can remove the tart from the pan with beautiful sides intact. (also, this is easier said than done when you are a total spaz like me, but whatever, right? Right.)
I thought I would put the fake Tenderflake pastry in the fancy pan. So, I tried that but, one shell wasn’t enough.
Being the really smart person that I am (ahem…), I thought I would take the second shell in the box and mush it up with the first shell into one big pastry ball, roll it out and line the pan.
Well, lets just say, a lot of flour, a lot of pastry stuck to the counter and rolling pin and a lot of piecing bits together later, I had something that resembled a flan pan lined with pastry.
I filled it all up with roasted tomatoes, goat cheese, farmer’s sausage and parmesan, baked it and… well, like I said, the filling was amazing. The pastry was too thick, too dense and felt like eating really heavy sand. Very unfortunate because I think otherwise, it would have been a fantastic tart. I wound up scraping out the filling of the second half of the tart into a bowl and eating it that way. Sigh.
I did use a small amount of left over pastry to make a little bitty ramekin tart and that actually worked really well. The pastry was still lousy but there was a lot less of it so it wasn’t so disappointing.
Oh well… it happens, right? I’m gonna get back on the horse next week though and make apple pie. No fancy pie plate this time though. It can stay in it’s tinfoil one. Who needs elegance anyway?
This recipe requires that you roast the tomatoes before making the tart and if you are looking for a recipe, Spicie Foodie has a great roasted tomato one on her blog (which I used) and she has some great recipes to use up any extras you might have.
- enough pastry for one pie plate
- enough roasted tomato pieces to cover the pie plate (I used about 18 small tomato halves)
- 225g goat cheese
- 2 cups of sliced farmer’s sausage
- ¼ cup of freshly chopped basil and oregano
- ¼ cup grated parmesan cheese
- preheat oven to 375F
- line pie plate with pastry
- spread (carefully) goat cheese evenly over the inside of the crust. This can easily tear at the pastry if you’re not careful
- cover goat cheese with the tomato pieces
- follow with a layer of the sliced sausage
- sprinkle chopped herbs and grated cheese over the top
- you can season with additional salt and pepper or garlic but if you’ve followed the roasted tomato recipe I’ve linked to, you likely will find that to be overkill
- bake for approximately 30-35 minutes or until the pastry is golden
The photos turned out remarkably well and the only post processing I did on them was contrast, clarity and sharpening. The tomatoes ready for roasting was straightened and cropped a little bit. The light came in from the window on the left and was reflected by white foam board on the right. It was an overcast day so I was able to shoot without any diffusor.