Saturday, February 7, 2009

Roasted Tomato and Onion Tarts

Tart Shells
250g cream cheese at room temperature
350g butter or margarine softened
400g plain flour
Blend the cream cheese and butter. Stir in the flour untill just blended. Chill for about 1 hour. shape into 36 balls. press into the base of muffin pans to make a shallow shell. Bake for 10-15 mins before filling and baking for a further 10 mins.
Roast Tomato and Onion Filling
36 small Roma tomatos
15 small/medium onions
2 tsp sugar
1 tsp salt
1/2 tsp pepper
2tbsp Olive oil
2 tbsp Dijon mustard
1 cup shredded Cheddar cheese combined with
1/3 cup shredded Parmesan cheese
Slice the tomatos lengthwise and place on a baking paper lined baking tray. Peel the onions and cut into wedges, toss the wedges in a small amount of olive oil to lightly coat, brush the remaining oil over the cut surfaces of the tomato. Sprinkle the cut surface of the tomato with the sugar, then the salt and then the pepper. Bake the tomatos slowly in a cool oven for approximately 1 hour, then add the onions to the baking tray and bake for a further hour.
To assemble the tarts, brush the inside of each tart with the Dijon mustard, sprinkle with a small amount of the cheese blend. Evenly distribute the roasted tomato and onion into the cases and sprinkle the remaining cheese, before baking for the last 10mins. Sprinkle fresh chopped oregano leaves over the warm tarts prior to serving. Serve with eggs bacon, baked beans and sausages for a hearty breakfast. Serves 36