A Bit of Summer in the Midst of Winter – Rosemary Tomato Tarts

It’s been pouring buckets of rain here for the last week.

I’m sure not complaining. Although, I am a true beach goer and lover of the outdoors, I’ve been craving this weather like crazy. It’s also no secret that California needs this downpour more than ever. Now, I have even more reason to hibernate inside the comfort of my cozy kitchen and not mind the warmth of the oven heating up the entire apartment. It’s been nice actually–listening to the rain hit the windows; watching the storms pass through just in time for the next set of clouds to settle in. In the mornings, if I have time and if it’s not pouring, I like to take a walk to the beach to get my day going.

Well, after taking a peek into the fridge, I can tell you that it was clearly time to go to the grocery store. But, I managed to wrangle up a few odds and ends.

With a few tomatoes and fresh rosemary as the main ingredients, combined with a little onion, garlic, goat cheese, and lemon I was able to put together these savory rosemary tomato tarts. Since it’s the dead of winter and definitely not tomato season, the onion, garlic and lemon, really help to boost the flavor of the tomatoes.

I love making savory tarts because you can toss practically any combination of vegetables, herbs, or bits of leftover meat if you like, into the filling. I also really like to flavor the crust with herbs. Today, it was rosemary, which was delicious coupled with the tomatoes. A perfect light lunch and a great way to enjoy a little bit of summer warmth on a cold rainy winter day.

Rosemary Tomato Tarts

For three 5″ tarts or one 9″

Savory Tart Crust

1 1/4 cups of all purpose flour

1 stick of butter (very, very cold and cubed)

1/4 tsp palm sugar

1/4 tsp salt

2 tsp chopped fresh rosemary

1-3 tbsp ice cold water

In a food processor, combine flour, salt, sugar and rosemary. Pulse a 1-2 times until just incorporated. Add the butter cubes and pulse until mixture resembles course meal about the size of a pea. Add water a tablespoon at a time and pulse only until mixture just comes together. Test by squeezing a pinch of dough. If it sticks together it’s done.

Place dough on a lightly floured surface. Form into a disk shapes, flour all sides, and wrap well with plastic. (If making small tarts, separate dough into thirds and wrap each individually.) Refrigerate for at least 1 hour up to 24 hours. When you are ready to roll out, make sure to let dough come to room temperature for about 10-15 minutes before rolling out.

Preheat oven to 350 when you are ready to make your tarts.

Rosemary Tomato Filling

3 -4 tomatoes

2 tbsp olive oil

1 onion, sliced into thin strips

2 cloves of garlic, minced

1 tbsp fresh rosemary, chopped

goat cheese

juice of 1/2 lemon

Heat olive oil in a skillet. Sautee onions for about 5 minutes until they are translucent. Add the garlic and stir until fragrant. Add the rosemary and stir. Add the lemon juice and stir. Remove from heat.

Roll out your dough into rounds and place each round into a tart shell. Carefully press dough into shell and cut off excess to use for another tart if necessary. Poke holes in the bottom of shells and place a third of the onion mixture on shell. Follow with a sprinkling of goat cheese. Arrange tomato slices on top. Add a very light drizzle of olive oil and top with chopped fresh rosemary. Repeat for the last two tarts, if making the small tarts.

Bake for 25-30 minutes depending on your oven. Let cool for 10 minutes.

Enjoy!

Tagged as: goat cheese, lunch, rosemary, rosemary tart, rosemary tomato tart, savory tarts, tomato tart, venice beach