Tomato tart with balsamic reduction

Tomato Tart with Balsamic Reduction recipe

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The glory of summer abounds in this tart. Any variety of tomato may be used in this recipe, so long as it is very ripe.

The thought of concentrating vinegar may not sound appealing at first, but such a sweetness resonates from balsamic vinegar that it works beautifully with ripe tomatoes.

1 recipe pastry
4 cups (1L) tomatoes
2 shallots, minced
2 cloves garlic, minced (or 5 cloves, roasted)
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) Parmesan cheese
2 Tablespoons (30 mL) basil chiffonade
Salt and pepper
1 cup (240 mL) balsamic vinegar

Preheat oven to 375 degrees. On a lightly floured surface, roll out pastry to 1/4 inch thickness and line 6 individual shells or 1 large removable-bottom tart shell. Chill 1/2 hour. Blindbake shell for 15 minutes. Remove weights and bake an additional 5 to 10 minutes until golden brown. Allow pastry shell to cool before filling.

Increase oven temperature to 400 degrees. If using large tomatoes, cut into wedges, or in half if using cherry tomatoes. Toss tomatoes with remaining ingredients except balsamic vinegar. Fill tart shell generously and bake for 12 to 15 minutes, just to warm tomatoes through and brown cheese slightly. Serve warm.

For balsamic reduction, place vinegar in a small saucepot and simmer over medium-low heat until reduced by half. Glaze will become thicker as it cools. Drizzle around the tart on each plate.

Makes: 6 individual tarts or 1 large tart.

This recipe was published inInn on the Twenty Cookbook by Anna and Michael Olson, Whitecap Books (p. 126).

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