Toasted Tomato and Goat Cheese Tartlets
4 tsp canola oil
3 Tbsp ice water (approximately)
1/4 cup reduced fat goat cheese
2 Tbsp finely minced shallots
1 Tbsp reduced fat milk
4 ripe plum tomatoes, halved lengthwise
1 tsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
1/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
3 tsp sugar, divided (or sugar sub. You will have to re-work the
nutrition facts)
1/8 tsp of salt
2 Tbsp unsalted butter, cut into small pieces and chilled
Preheat oven to 350 degrees. Arrange tomatoes on baking sheet, cut side
up, and rub with oil. Season with 1/2 teaspoon salt and pepper.
Roast for 45 minutes, until tomatoes are barely soft and hold their
shape. Set aside, and decrease oven to 325 degrees.
In food processor, combine whole wheat flour, all purpose flour, 2 tsp
sugar and salt. Pulse a few seconds to combine. Add butter and oil.
Pulse until mixture resembles lumpy crumbs.
With food processor running, add ice water, 1 teaspoon at a time, until
dough just starts to come together. Turn dough out onto wax paper and
gently press together, making 5 inch disk. Wrap dough in wax paper and
refrigerate 30 minutes, up to 24 hours.
If dough is chilled longer than 30 minutes, let sit at room temperature
10 minutes. Place dough between 2 sheets
of wax paper and roll out into an 11 inch disk. Remove top sheet of
waxed paper. Using a glass as a guide, cut out four 4 inch rounds of
dough and transfer to baking sheet. Prick dough all over with fork and
refrigerate 10 minutes. Bake tartlet rounds 10 minutes. Remove baking
pan and increase oven temperature to 375 degrees F.
For filling, in a small bowl, mash together goat cheese, shallots, milk
and season with 1/4 teaspoon salt. Spread 1/4 of cheese on each tartlet
round. Top with 2 roasted tomato halves, cut side up. Sprinkle remaining
1 tsp sugar over tomatoes
Bake 10 minutes, or until pastry edges are lightly golden. Cheese will
look cracked. Let tartlets stand 10 minutes. Serve warm.
Makes 4 servings
Nutritional Information Per Serving: Calories: 250 ; Protein: 5 g ; Fat:
12 g ; Sodium: 115 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ;
Carbohydrates: 27 g
Posted by: Darlene BC <dsharple@shaw.ca>
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