• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

Roasted Cherry Tomato Tart

May 8, 2011 By Naomi Robinson | Bakers Royale 10 Comments

This is a sponsored review from BlogHer and Kraft.

Roasted Cherry Tomato Tart ~ Given the appearance of this tart you might expect the tomato flavor to run so deep it sidelines all the other flavors. But one layer down you’ll find an unassuming elevating component, the Philadelphia pesto mousse lending a peppery bite and creamy texture to the sweet tart flavors of the tomatoes. There to assist those two layers is a pastry crust cut with parmesan and pine nuts.

Roasted Cherry Tomato Tart

Roasted Cherry Tomato Tart

Tomato season is just starting here. With that, my inclination is always to open the season with a twist on a Caprese salad, however, this year my first tomato batch went to what you see here.

But before we move on, let me assure you I have not gone rogue.  This savory recipe is one I developed for Philadelphia Cream Cheese with their new Cooking Creme.  And since it was a huge hit with my friends at our monthly foodie gathering, I thought it was certainly worthy enough to be submitted to Kraft and to be posted alongside my sweet confections.

The Roasted Cherry Tomato Tart can be fully composed the night before and assembled the day of. Adding to that, depending on your time constraints, you can short cut several portions of this recipe by using store bought pesto instead of making your own and using store bought pie crust instead of rolling one out from scratch.

So now that you know what went into my recipe development in honor of the Real Women of Philadelphia contest, here’s your opportunity to send in your own recipe for a chance to win $25,000! To enter click here for the rules and guidelines.

For those wondering, no this recipe was not entered. As an Ambassador for the recipe development portion of this contest, I’m not eligible-Boo! But, if you enter, let me know here or on my Facebook, so we can cheer you on! If you don’t plan on entering, don’t forget to go over to the RWOP community and check out some wonderful recipes. Once you do come back here and let me know what you plan on making. Lastly, don’t forget to check out what these other fantastic bloggers created as well!

Good luck and happy cooking!

A few notes:

  • If you compose each component the night before, make sure to bring it all to room temperature for easy assembly.
  • The tart can served warm or cold.
  • I used a 14×4 tart pan, but if you don’t have one a 9 inch round tart pan will work just as well.

Roasted Cherry Tomato Tart

Makes one round 9 inch tart or one rectangular 14×4 inch tart

Ingredients:

Tart crust:

  • 1 1/2 cups all-purpose flour
  • 1 stick of butter (8 tablespoons) plus 1 tablespoon, cut into cubes and frozen
  • 1/4 teaspoon salt
  • 2 tablespoons finely grated parmesan cheese
  • 2 tablespoons finely crushed pine nut
  • 1/8 teaspoon black pepper
  • 1 egg

Roasting the Tomato Filling:

  • 3 cups cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Pesto Mousse:

  • 1/4 cup whipping cream
  • 8 oz. Philadelphia Original Cooking Creme
  • 2 tablespoons pesto

Instructions:

Tart Crust:

  1. Add flour, butter, salt, parmesan cheese, pine nuts and black pepper in the bowl of a food processor and pulse in three second burst until mixture resembles wet sand with small pieces of pea size pellets. (Alternately, use a pastry blender and combine all ingredients until the mixture achieves previously mentioned appearance).  Using a fork or whisk stir the egg just enough to break the yolk. Add the yolk in a little at time and pulse for an 8 seconds burst. The mixture will look like wet sand and still crumbly. Turn the mixture out onto a lightly floured surface and very lightly knead dough until dry ingredients start come together into one large piece. *The crust will not come completely come together at this point.* Wrap dough in plastic wrap and chill in the refrigerator until firm, about 2 hours.
  2. Roll chilled dough and let rest at room temperature for 30 minutes or until dough is pliable. Place dough  between two sheets of parchment and roll into a 12 inch round. At this point the dough will now come completely come together. Peel away paper and  place dough over 9 inch tart pan with a removable bottom and press dough into pan. Roll rolling pin over the top of the pan to trim excess crust. Seal any cracks with spare dough. Pierce crust all over with a fork. Freeze the crust for 1 hour. Remove crust from freezer and line crust with parchment or lightly buttered foil and fill with pie weights or rice. Bake the crust for 25 minutes.

Roasting the Tomato Filling:

  1. Place tomatoes on bake sheet and drizzle olive oil and toss. Sprinkle kosher salt and pepper and toss. Roast for about 15 to 20 minutes or until tomatoes are soft. Set aside to cool slightly.

Pesto Mousse:

  1. Add whipping cream to a bowl and beat until soft peaks form; set aside. Add Philadelphia’s Cooking Creme and pesto in a bowl and mix to combine. Using a wooden spoon or spatula gently fold in the Cooking Crème and pesto mixture and combine.

Assembly:

  1. Gently spread mix Philadelphia Pesto Mousse over crust. Lay roasted cherry tomatoes on top.

Filed Under: Savory

« Salted Peanut Caramel Clusters
Frozen Reese’s Peanut Butter Pie »

Comments

  1. Caylee says

    May 9, 2011 at 11:48 am

    It just so happens that I have all these ingredients, except the Philadelphia Cooking Creme (we don’t get that here in S Africa). I will be making this for tonight. Thanks for the inspiration.

  2. shelly (cookies and cups) says

    May 9, 2011 at 1:15 pm

    Wow! This looks great! Brunch food at it’s best 🙂

  3. sweetsugarbelle says

    May 10, 2011 at 3:25 am

    I second Shelley!!! Perfect brunch treat….cannot wait to try this!

  4. Structured Settlement Annuities says

    May 10, 2011 at 3:39 am

    What Is A Structured Settlement
    Love this!

  5. Adriana says

    May 10, 2011 at 3:47 am

    absolutely gorgeous and delicious too!

  6. Brooke (Baking with Basil) says

    May 10, 2011 at 9:00 pm

    Oh goodness, that looks wonderful! I’m sold with anything that has pesto and tomato in the same dish!!

  7. Lisa says

    May 10, 2011 at 11:49 pm

    Wow–So beautiful. I think this would be fabulous for Father’s Day!

  8. Sylvie @ Gourmande in the Kitchen says

    May 11, 2011 at 1:52 am

    I like how you’ve incorporated pine nuts and parmesan into the crust, sounds wonderful.

  9. wanda says

    May 11, 2011 at 2:05 am

    I’m so inspired to buy the Philly cooking creme. I’ve not had a reason to before….but I am putting it on the grocery list.

  10. the wicked noodle says

    July 21, 2011 at 6:21 pm

    Okay, I have been all over your site today! Loving this tomato recipe!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Frosted Guinness Cookie Bar

Homemade Churros with Chocolate Guinness Dipping Sauce

Chocolate Cream Guinness Pie with Toasted Meringue

Coffee Crunch Cupcakes via Bakers Royale

Coffee Crunch Cupcakes

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Balls ~ Next level game day food!! Am I right?
-
#tailgate #gameday #macandcheese #foodbeast #cheesey
Shrimp and Corn Chowder ~ When things go crazy we Shrimp and Corn Chowder ~ When things go crazy we go simple! Who else feels this? #ad Back to school has been off to a rocky start with mixed up carpool rides to missed days from being sick. Thankfully soups like this come together quickly and easily. All you need are just a handful of fresh ingredients and some pantry staples like @enjoyrealcoco Coconut Milk and @kettleandfire Bone Broth. Both of which are @TetraPakUSA  packaged. This means I can stock my pantry and not worry about rotating the food month-to-month. The aseptic packaging solution helps unopened food have a shelf life of six months or more without the need for refrigeration or preservatives. I’m telling you it’s the little things, like food packaging—something you don’t even think about most days, that ends up being the thing that can have the biggest impact sometimes! #ProtectsWhatsGood
-
#weeknightdinner #comfortfood  #soupseason #soup #dinnerideas
Who’s ready to roll into fall with cozy, autumna Who’s ready to roll into fall with cozy, autumnal picnics? To kickstart the season, the kids and I are headed to the park to enjoy an Apple Spiced Cake and warm sips of Apple Cider sweetened with our favorite pantry staple, @truvia. #ad

Truvia Sweet Complete Sweeteners are zero-calorie and made with plant-based stevia sweetness. Whether you are using the All-Purpose, Brown, or Confectioners Sweetener, they measure cup-for-cup like sugar in your favorite seasonal baked goods! 

Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
1 cup (6.25 oz.) Truvia Sweet Complete Granulated All-Purpose Sweetener 
1 cup (5.75 oz.) Truvia Sweet Complete Brown Sweetener 
1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

Heat oven to 350 degrees F. Lightly coat a 10-12 cup bundt pan with non-stick spray. Set aside. 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

In a second large bowl, add the eggs, and beat until combined. Add both the Truvia Sweet Complete Granulated All-Purpose and Brown Sweeteners, whisk until fully incorporated. Pour in buttermilk, vanilla extract, and vegetable oil, whisk until combined. 

Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

Pour batter in prepared pan and bake for 45 minutes or until a cake tester comes out free of wet batter. Transfer cake to a wire rack and let cool in the bundt pan for 20 minutes. Unmold cake and let cool completely on a wire rack. Before serving, dust with Truvia Sweet Complete Confectioners Sweetener. Enjoy outside with a seasonal beverage!
Easy Chicken Tortilla Soup because fall means swea Easy Chicken Tortilla Soup because fall means sweater weather, cozy soups like this. Who else is ready for this?!
-
Recipe in bio link or Google Easy Chicken Tortilla Soup Bakers Royale
-
#cozy #comfortfood #chickenrecipes #soup #easyrecipes #weeknightmeals #instayum
Coconut Oatmeal Chocolate Bars ~ Holiday condition Coconut Oatmeal Chocolate Bars ~ Holiday conditioning with this one. I’m so ready to eat my weight in holiday sweets.
-
Recipe in in profile link or Google Bakers Royale Coconut Oatmeal Chocolate Bars
-
#baking #bakingwithlove #bakedfromscratch #bakersgonnabake #oats #instayum #instabake
Double Decker Ooey Gooey Bars - Come and get it! W Double Decker Ooey Gooey Bars - Come and get it! We all need the extra fat for winter. Who’s in?
-
#baking #bakersgonnabake #sweettreats #madefromscratch #dessert #brownies #ooeygooey

Copyright © 2023 Bakers Royale

Terms of Use · Privacy Policy · Contact