by aargersi
View
my 180 recipes »
Annie "Smalls"'s Testing Notes:
Expand Collapseaargersi's Notes:
Expand6 tablespoons unsalted butter Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1 tablespoon olive oil (plus a bit more for brushing) Ask a question about this ingredient
1 tablespoon minced fresh rosemary Ask a question about this ingredient
2 tablespoons shredded parmesan Ask a question about this ingredient
ice water (3-4 tbs - it will depend) Ask a question about this ingredient
cherry tomatoes - I used red and gold - I can't say exactly how many as it depends on the size, but probably a cup and a half or so Ask a question about this ingredient
champagne grapes - same deal as the tomatoes - maybe 1/2 cup? Ask a question about this ingredient
2 ounces fresh pecorino - the soft kind not the hard aged stuff Ask a question about this ingredient
a pinch of salt or two Ask a question about this ingredient
Cut up the butter and put it in the freezer. Measure out your flour, parmesan, rosemary and put them in the food processor. When the butter is VERY cold, add it into the processor and pulse until the mixture looks like a coarse meal. Start adding ice water a tablespoon at a time and pulse until the dough just comes together. Remove it from the processor and pat it into a disk, wrap it in plastic and put it in the fridge for half an hour.
Ask a question about this stepWash your tomatos and grapes, and cut the tomatoes in half. Line a 9" tart pan with removeable bottom with parchment. Heat the oven to 375.
Ask a question about this stepGet the tart dough out and roll it out on a floured surface to about 1/4 inch thick. Lay it over the pan and let it settle into place, gently press it into the pan edges. You can roll your rolling pin across the pan to cut the dough. You will have extra - wrap that back up and save it, you'll think of something to make with it! Dock the dough with a fork and blind bake it for 10 minutes.
Ask a question about this stepRemove the crust and arrange the tomatoes cut side down - you can do it in an orderly fashion if you like - I didn't. I wanted mine to look more like a tomato mosh pit. Leave some space between the tomatoes - then sprinkle those cute little Barbie grapes around to fill the spaces. Lightly brush tomatoes and crust edges with olive oil, sprinkle with a pinch of salt, and back into the oven for 25 more minutes. Break the pecorino into small hunks and arrange them around in the tart, and into the oven again for 10 more minutes.
Ask a question about this stepLet the tart cool before serving. For full enjoyment I have three words for you. Dry. Pink. Wine.
Ask a question about this stepMade this over the weekend for a group of friends. They gobbled it down. They loved the savory and sweet aspect of the grapes (I used regular red grapes which were actually smaller than my cherry tomatoes), the tomatoes and the crust. Personally I might tone down the amount of rosemary. As much as I love rosemary I thought it a little overpowering (I used the suggested amount of fresh rosemary). Other than that this is a winner i will make again also very easy!
Oh I am so happy you made it and that it worked! I agree - it is a lot of rosemary - I tend to be heavy handed with herbs because I love them so much - ginger too (in case you ever try anything of mine with ginger in it - it's gonna be STRONG! :-) I may have to make it again this weekend too. I finally have my OWN tart pan so I don't have to run across the street and borrow Ziekers!
Beautiful!
This is beautiful Abbie!
I'd never have thought to pair cherry tomatoes and champagne grapes, but this looks and sounds delicious! Just yesterday I saw champagne grapes within reach of cherry tomatoes at my local Trader Joe's -- so I know where to find the ingredients and hope to try this soon.
This is so beautiful. The combination of grapes, cherry tomatoes and Pecorino cheese looks and sounds totally yummy. I would love to have a piece right now!
I just want to reiterate that this guinea pig LOVES her job as frequent "taster" for aargersi! I got to sample this lovely, and I do mean lovely, tart. (It's the small price she had to pay for using my tart pans. LOL)
This tart is amazingly light, sporting a perfectly flaky, thin crust, with just a touch of rosemary. The grapes give just enough sweetness to cut the acidity from the tomatoes. And who can resist the nuttiness of soft pecorino melting into the surface. I put mine into the oven under the broiler for just a few minutes to re-heat it and melt the cheese again... and then devoured it right off the baking sheet! It's that good!
This would make wonderful tartlets as a starter course or in addition to a lightly dressed salad of fresh greens. — So good!!! One of my fav aargersi recipes!!!
Oh, and with that extra dough... roll it out, cut it into strips or squares, bake and serve with the extra pecorino you might still have.
Yum - and love the use of the word "whilst"...
One doesn't get to say "whilst" as often as one would like ... :-)
I came back from Italy in love with dry. pink. wines. This is gorgeous! I nominate, "I wanted mine to look more like a tomato mosh pit," for the next edition of Eat Your Words.
Thanks all! I was sorta proud when I pulled it out of the oven ....
I love everything about this!
What a cool combination! Love your creativity.
Wow! This is even prettier than I imagined. Hats off!
Oh my, and I JUST THIS VERY MORNING got some champagne (Barbie) grapes along with an insane amount of cherry tomatoes! Can't wait to try this! With some dry. pink. wine.
No kidding irresistible!!! And how many?
Fany is the author of My Sweet Mexico and Paletas.
I made this last night using small concord grapes from a local farm...they look like blueberries. I went to about five places looking for champagne grapes. It took a trip to Stop and Shop to find the soft (ish) peccorini. It was delicious! The crust in particular is wonderful and may become a staple for a variety of savory experiences!
Thanks for the treat!