I've known Betty Rosbottom for a long time. We met, via her Cooking School Cookbook about twenty-five years ago. It is one of those cookbooks on my shelf that is stained, dog-eared and notated. Such notes as: "Jim loves this sweet potato recipe and he doesn't even like sweet potatoes" and "the boys really like this cranberry chutney". While Betty and I have not actually met in person, she has played a big role in my kitchen. It's a well-known fact that The Baker loves a good breakfast/brunch. Imagine my delight when I found a new (to me) cookbook from Betty entitled Sunday Brunch. I thought it would be a perfect small gift for him (me, as well if you get my drift). As it turns out, I was the first to make use of the book. Betty's recipe for this tomato tart kept calling to me. I made several changes since I wanted to experiment with making the crust ahead of time and freezing it. That worked well. I used feta cheese. Betty used bleu cheese. The feta was delicious and I'm sure the bleu cheese would be as well. I must note that I'm not a pastry crust expert but this was so easy to prepare. We enjoyed it while watching one of the World Cup games (yes, Oliver got fed on time in case any of you are wondering). I think it will be perfect for a ladies' luncheon.
Grape Tomato and Feta Tart inspired by Betty Rosbottom
1 cup all-purpose flour
4 ounces of cream cheese, chilled and cut into 1/2 inch pieces
1 stick butter, chilled and cut into 8 pieces
1/4 tsp salt
1/4 tsp cayenne pepper
375 degree oven
Use a 9-inch tart pan with a removable bottom
1. Place the flour, cream cheese, butter, salt and pepper in a food processor and pulse until the mixture resembles coarse corn meal and starts to come together.
2. Place the mixture on a lightly floured board and knead until smooth--just a few turns should do it.
3. Press into the bottom of the ungreased tart pan. Do not press up the sides. Smooth out evenly with a flat bottom measuring cup.
4. Place in the refrigerator for 15 minutes or, if making ahead, cover with plastic wrap and place in the freezer. When ready to use, defrost in the refrigerator for a few hours.
5. Bake until golden brown--about 30 to 35 minutes. Remove and cool for five minutes.
4 oz of feta cheese
2 cups grape tomatoes, halved lengthwise
1 Tbsp olive oil
2 tsp balsamic vinegar
1. Sprinkle the cheese evenly over the warm crust and top with the tomatoes, cut side up. Drizzle with the olive oil and then the vinegar. Sprinkle with salt to taste.
2. Place in the still hot oven and bake until the cheese is melted and the tomatoes are hot--about 15 minutes.
Chop together a couple tablespoons of parsley and 2 green onions. Sprinkle over the tart and serve warm or at room temperature.