Roasted Tomato & Brie Tart

– recipe courtesy of Maluca

Roasted Tomato & Brie Tart

For the tart dough
185 grams flour
100 grams unsalted butter
1 egg
2 tbsp cold water

For the tart filling
2 pounds Roma tomatoes, cut in half lengthwise
600 grams Brie cheese
5 eggs
200 mL heavy cream
olive oil
salt and pepper to taste

To roast the tomatoes: Toss tomatoes in olive oil, pepper and salt. Lay on a baking tray and slow roast in a 250°F oven for two to three hours. This step can be completed ahead of time and the tomatoes stored tightly covered in the refrigerator.

To make the dough: Place flour and diced butter in a food processor and pulse until the mix resembles fine bread crumbs. Add egg and water then continue to pulse until the dough comes together. Wrap in plastic and refrigerate for 30 minutes. On a floured surface roll out the pastry dough large enough to fill a 10 inch tart pan. Line the pan with the dough and blind bake at 375°F for 25 minutes. Set aside to cool.

To make the tart: When the shell is cool, line the base with thinly sliced brie. Evenly place the roasted roma tomatoes around the tart and finish with another layer of brie. Beat eggs and cream together and season to taste. Carefully pour the mixture into the tart allowing in the fill all air pockets. Bake tart in a 385°F oven for 40 minutes or until the filling feels firm. Allow the tart to rest for 30 minutes and serve.