Preparation Time: 30 minutes or less Cooking Time: 30 minutes - 1 hour Serves: 4
Ingredients:
Let’s get the dough out of the way first, I won’t post pictures of making it since it’s a pretty basic process I assume most people are familiar with.
Dough:
1.5 cups flour
11 tablespoons cold butter
0.5 teaspoons salt
3oz cold milk
1 egg yolk
Cut the butter into the flour and salt with a pastry cutter. Mix the milk and egg in with a fork until the dough begins to pull together. Form a ball with the dough and refrigerate at least 20 minutes, wrapped in plastic.
Many tartlet recipes call for puff pastry, I actually like this better, but if you want to make (or buy) puff, go right ahead.
For the tomato filling you’ll need:
2.5 lbs tomatoes
Garlic (to taste, I use almost a whole head)
Fresh rosemary and basil and almost any other herb you’d like.
½ cup chopped onion
olive oil
First we need to get the skins off the tomatoes. Clean and core them then slice them in half. Oil a baking sheet (lined with foil for easy clean-up) and place the tomatoes sliced side down.
