CHERRY TOMATO, GARLIC CONFIT, AND ANCHOVY TART

This tart would be super tasty on pizza dough or puff pastry.

Make sure to prepare the tart dough a few hours ahead of time. It works better to cool garlic confit and tomato mixture before assembling tart. But if you're in hurry then just throw it all together and it will be fine. And if anchovies gross you out, skip them. Corn is a wonderful addition. Or  spread under the tomatoes a layer of goat cheese mixed with 1 egg, salt, and heavy cream. Play. Maybe some pancetta? Prosciutto? An egg or two cracked on the tart? I'm hungry.


ingredients:

1 1/2 times the recipe for tart dough, refrigerated for a few hours (or just make double and saves scraps for mini-tart)

1  head of garlic confit, cooled

2 pints cherry tomatoes (any kind, color, or size)

2 tablespoons garlic confit oil

4 sprigs lemon thyme (or regular thyme)

big pinch kosher salt

big pinch white sugar 

2 tablespoons Dijon mustard (I love Grey Poupon)

at least 10 anchovy fillets (packed in oil)

parmesan or pecorino cheese


directions:

Roll tart dough into desired shape. You can press it into a a large tart pan or just leave it free form on a sheet pan. Refrigerate until needed.


Put garlic oil in medium-sized pot on medium heat. Add tomatoes, thyme, salt, and sugar. Cook and stir until tomatoes soften just a bit (about 3 minutes). A few tomatoes will probably explode. Take off heat and cool to room temperature.


Preheat oven to 350°F.


Spread mustard over cold tart dough leaving about 1/2" at the edges. Strain tomato mixture and save remaining broth for soup (very important or tart will be soggy). Spread cooked tomatoes all over tart dough. Drape anchovies over the tomatoes. Squeeze garlic confit cloves out of skins and onto the tart (I like placing a clove next to each anchovy fillet). If you want, place a few more cloves in the center of the tart. Grate cheese all over. Paint exposed tart dough edges with garlic oil. 


Bake until nice and brown and beautiful. It should take between 30 and 40 minutes. A good test is to pick up the corner of the tart and see if it's floppy or firm. Take it out when it doesn't bow at all. Or if you like it a bit gooey, take it out when it's not quite firm.


Eat right away. Maybe with arugula, and avocado bowls, and anchovy salad dressing.


DASH AND BELLA
http://www.dashandbella.blogspot.com
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