September 7, 2006 | Filed Under Baking
Click on photo for larger image Some time ago, I made this Roasted Baby Roma Tomato and Feta recipe. It’s created from a combination of three different recipes found on Haalo’s Cook (Almost) Anything At Least Once. One day during the week, I first made the Marinated Feta. I liked the feta because I was able to eat it with different foods. The effects of the feta marinated in the olive oil with the herbs made taste extra special.
Marinated Feta Click on photo for larger image Another day, I tried Haalo’s recipe for slow roasted baby roma tomatoes. This is another recipe I love. Throughout previous posts, I’ve mentioned other foods I never cared for, until I fell into my cooking adventures. I liked tomatoes until I started cooking. I loved the simple combination of the roasted baby tomatoes, garlic, thyme, and olive oil. Really good! Kalyn’s Kitchen and Küchenlatein have also made their version of roasted tomatoes. Yup! I’ve become a lover of tomatoes, all right.
Click on photo for larger image A few days later, I was ready to make Roasted Baby Roma Tomato and Feta Tart. I started with making the tart shell. Haalo provides a recipe to make the shell, but I couldn’t figure out the European measuring system — 250g, 150g… I always have a problem, so I decided to use the recipe from the first pie that I made (much simpler for me). Tanna has recommended that I get a measuring scale to figure out the European measuring ingredients. After my first experience where I had a bit of trouble making the pastry, I was a bit nervous to try again. However, I used all the comments and advice everyone gave me and it turned out perfectly! Thank you all! I’m feeling very confident now in making the pastry. Haalo made two medium-sized tarts from this recipe, but as I only had one nine inch tart pan, that’s what I used. A little bit of drama occurred when it came time to par bake (Am I using the right word?) the shell. The instructions call for covering the pastry shell with baking paper and filling it with weights before baking it for a few minutes. I had no weights. Neither did I have baking paper or aluminum foil, but I felt too lazy to go out to buy them. I learned from Kathleen and Kalyn that I could probably use the method called docking, where I pierce the bottom of the shell and bake uncovered for a short time. However, I ended up going to the store and bought the aluminum foil. For weights, Tanna gave me a great suggestion of using tightly wrapped pennies. I had a lot of pennies! So, the first time I made this recipe, I used the pennies. The second time I made the recipe, I used beans as weights.
Weights made of beans. Next time I’ll use wrapped pennies or better yet the docking method I liked the idea of using the pennies; they worked really well. I would use them again. I didn’t like using the beans because I had to throw them away afterwards; I felt it was a waste of food. So, the next time I make this recipe again, I’ll use the pennies as weights or I use the docking method. After making the filling of milk, eggs, my marinated feta, and roasted tomatoes, I added it to the pastry shell. Then I sprinkled it with basil and chives and placed it in the oven.
Preparing the filling Click on photo for larger image Not long after, my tart was ready. I enjoyed it so much that I made it again the next day. Roasted Baby Roma Tomato and Feta tart two days in a row! Yum! Thanks for the recipe, Haalo! Paz
Click on photo for larger image Roasted Baby Roma Tomato and Feta Tarts Makes 2 x 15cm tarts Haalo’s recipe ½ portion Shortcrust Pastry 10 slow roasted baby roma tomatoes, depending on tomato size cut them in half a few pieces of Marinated fetta, roughly chopped 2 tablespoons fresh chopped chives 6 large Basil leaves, ripped roughly 2 eggs ½ cup cream Make the tart shells: Roll out the pastry and line two 15cm tart tins, leave a little overhanging to compensate in case of shrinkage. Let this rest an hour. Cover with baking paper and fill with weights. Cook in a preheated 180°C/350°F oven for around 15 minutes or until the pastry is starting to become golden. Remove paper and weights. Make the filling: Place the eggs and cream in a bowl and whisk until amalgamated. I find I don’t need to use salt and pepper here as the tomatoes and fetta are already seasoned. Prepare the tarts: Place the par-cooked tart shells onto a baking tray – this makes it easier to place into the oven and helps contain any spills, if they occur. Place the tomato pieces in each of the pie shells, then add the fetta. Sprinkle over with the basil and chives. Pour in the filling and place back into the oven and cook until the filling has set – this should take between 10-15 minutes. Remove from the tins and serve immediately