Cornmeal Crusted Tomato Tarts

Cornmeal Crusted Tomato Tarts

So I bought these new tartlet pans. Who can resist tarts after seeing Tartelette’s eye-popping creations. I couldn’t wait to create a fabulous tart. But all the recipes for the tart dough called for at least one stick of butter. As if there isn’t enough indulgence already (all in the name of holiday baking), I searched for a low-fat, more-sensible recipe. I landed on Ellie Krieger’s page. I like her recipes from her show Healthy Appetite. Instead of substituting full fat cream cheese with a low-fat one, she talks about portion control and other sensible ways of eating right. I have tried many of her recipes and am happy with every one of ‘em.

I used her recipe for making the crust, but made the filling with what I had on hand. The original recipe looks equally good, which I plan to try out some day. As said in the reviews, the crust is a bit dry and crumbly. With more butter, it may be one of those melt-in-your-mouth tarts. But, hey, am happy with the recipe as-is. Also, I have used marinated mushrooms from the olive bar, which already had garlic and red peppers. You may want to add these separately if you are using fresh mushrooms. I have used sun-dried tomato pesto, you can use any pesto you have on hand.

This is my first time baking tarts, and the lesson I learnt is, the filling shrinks a little bit after being baked. So its better to slightly overfill them. This recipe makes four 4-inch tartlets that serves two.

Cornmeal Crusted Tomato Tarts

Ingredients

Crust

Cornmeal – 2/3 cup
Whole wheat pastry flour – 1/3 cup
Butter – 2 tbsp
Vegetable oil – 2 tbsp
Salt – ¼ tsp
Water – 2 to 3 tbsp

Filling

Red onion – 1, small, sliced
Tomato – 2, firm and medium sized, thinly sliced
Marinated mushrooms with roasted red pepper and garlic – 1 cup
Mozzarella and/or Boursin cheese – ½ cup
Pesto – 4 tbsp
Basil – few leaves, shredded
Parmesan – 1 tbsp

Method

Pulse the first five ingredients in the food processor until the dough form pea sized lumps. Gradually add one tbsp of water at a time and pulse until everything comes together. The dough for the crust can also be done by hand. Transfer the dough onto a working surface and knead for 10 seconds. Divide the dough into four equal parts and press each portion onto a 4 inch tart pan. Transfer the tartlet pans onto a baking sheet, prick a few holes on the crust with a fork and bake for 10 minutes at 350F oven. Rotate the baking sheet and bake for additional 5 minutes. Remove and set aside.

Meanwhile, prepare the filling by sautéing red onions until brown. Sear any other thinly sliced vegetables, if using, on both sides, seasoned with salt and pepper. Slice the marinated mushrooms along with roasted red pepper and garlic. Shred mozzarella cheese.

Assemble the tart by brushing a tbsp of pesto at the bottom. Spread caramelized onions, mushrooms, garlic, red peppers, and other vegetables if any, one above the other. Sprinkle shredded mozzarella and/or Boursin. Place tomato slices on the top. Season with salt and pepper and bake at 350F for 20 minutes.

Take the tarts out and let it cool for 5 minutes. The edges pull away from the pan as they cool. Remove ‘em from the mold, grate parmesan over the tarts and garnish with basil. Serve warm with a side salad or flavoured yogurt.

Cornmeal Crusted Tomato Tarts

These mini tarts are on their way to The Mini Pie Revolution hosted by Karyn and Ann at The Mini Pie Revolution Headquarters. Ann, Thank you for graciously accepting my tartlets.

38 comments:

Meeta said...

Now those are cute looking tarts. We love tarts and I find that they are so versatile. We have them at least once a week in some form or other LOL!

Nags said...

these pics are so delish in themselves. nice and bright!

Srivalli said...

Hey they are looking so cute...nice and lovely!

sunita said...

Now are you sure those pans aren't mine? ;-D I am planning to post a tart recipe soon too, and of course, in those same pans :-DDD..your's look very pretty indeed!

Padmaja said...

Suganya!!
Lovely yummy tarts and you know what before i read the recipe, i just stare at your pictures dear, they are always perfect!! How do capture the real mood!! Its amazing and as per the dish, nothing can beat those tarts eh!!

indosungod said...

Suganya, looks beautiful and the savory kind looks especially enticing.

Nupur said...

I was looking for some good recipes with cornmeal. This one I have to try!

aparna said...

You are not going to believe this. Just went looking for tartlet pans this morning but couldn't find the size I wanted. Will be getting them soon, though and then making tarts would be a first for me , too.
Lovely recipe.

bee said...

beautiful tarts. the tart shell recipe looks very promising. i saw tarts recently at la tartine gourmmande, where she uses no butter at all, but flavoured oils like almond oil and walnut oil. neat idea, methinks.

Laavanya said...

I'm all for savoury tarts... The pans are so cute.

KALVA said...

Awesome pics Suganya.. Im sure those cuties tasted great!!

Shilpa said...

Ohh they look so beautiful.

I have a question(may be very stupid)..i bought a pack of cornmeal from Indian store. Its very coarse like rice sooji. I am not sure if that is the one used for this dish? Is the cornmeal available in American stores very fine?

Maya Shanbhag said...

Those look really good Suganya...Btw, u get something called wheat pastry flour also ???Please enlighten me :) ...I will try them soon too...

Namratha said...

Now I feel like buying those tartlet cups too Suganya, they look so adorable..too cute to eat..hehe! :) Love the idea of using Ellie Krieger's recipe, they are sooo healthy!

Suganya said...

I know Meeta. You have a whole section dedicated just for them in your blog :)

Thank you Nags.

Srivalli, they were cute, but eventually ended into our mouths ;)

I think its the season Sunita. Craving for more baked goodies. Am so waiting for your recipe. I have to use those pans.. again and again :)

Padmaja, Pls do go thru' the recipes. I invest most of my time in making them :D

ISG, With all those baked goodies, I wanted something sweet. Hence those tarts.

I think you will like this Nupur. Lemme know :)

Aparna, I got these pans recently. All the stores I have known/seen carrying these pans before don't have them on their shelves anymore. They have more of holiday molds than small pans. Wait till this season is over, you will get it.

Thank God Bee, you remember 'em. You know, I had just this recipe you are talking about in mind while searching, but didn't bookmark it. I couldn't remember where I saw it. Thanks for reminding me. I will try 'em too :)

Me too, Laavanya.

They did Kalva :)

If you think this is stupid, I don't how will I categorize my questions, Shilpa. I just checked, my sooji and cornmeal are of the same size. If you are doubtful, why don't you pulse it in a dry mixie jar couple of times?

Maya, I have sent you a mail rgding this.

But they were meant to be eaten and we duly did just that, Namratha :)

TheCooker said...

Wicked! and the boursin must make it wicked-er.

Vineela said...

HI Suganya,
Lovely tarts.
Thanks for sharing.
Vineela

Lucy said...

Your first attempt?! Wonderful. Wish my first attempt (many years ago now...) had been quite so successful.

Glorious filling too.

Susan said...

Pretty little babies! Two per person - excellent portion control. Not *too* much fat, either, considering they're tarts. The crust alone can be deadly rich in other recipes.

Coffee said...

AWE! Such pretty looking tarts! :)

One more added to my to do list.

BTW, I made your stuffed mushrooms and polenta with vegetables and they were simply awesome!

Kribha said...

Whenever I come to your blog I'm carried away by your pics. It's so hard for me to move my eyes and read what you have said.Looks so good.

easycrafts said...

Delicious...very different and nice

Red Chillies said...

Love the pictures Suganya. When I am at your blog, first off I take time to gaze at those superb pictures and then understand the recipe. The crust in itself looks wonderful and the filling... beyond that!

Shankari said...

Suganya,I am looking at the pic at 6:45am and drooling! U's pics have that effect..U rock girl!

eve's lungs said...

Absolutely scrumptious - the blog as well as the food pics .

vegeyum said...

My family is starting to arrive next week, from London, from Perth and then from Sydney. This tart is just PERFECT. it is on my list to cook over the next couple of weeks.

Shilpa said...

Gorgeous as usual! When I want something better than store-bought pie crusts, I also often use polenta to make mine (i love how cornmeal crusts never seem to get soggy!), and if you like thyme, that's what I do to make my crusts more fragrant.

Sagari said...

beautiful picturess and tart with tomatoes it will be so refreshinggggg

redactedrecipes said...

Beautiful tarts! Thanks so much for supporting the Mini Pie Revolution!

Ramya's Mane Adige said...

You are so damn good!!!!! Those tarts look delicious....

Prema Sundar said...

Pans and the tarts look very nice suganya.
Yeah been a bit busy for a couple of months.. couldn't blog or comment in other's blogs properly..couldn't take part in many of the events, including yours.. hope things will get better.
Thanks for visiting me ...

Bharathy said...

Some recipes and pictorials along with are too good to just comment with words...This is one of them!!!

lakshmi said...

Now this is one of the first recipes I am going to try when I get my convection in Jan.

Mansi Desai said...

wow Suganya!! those are extremely tasty-looking, and so photogenic:) I have definitely bookmarked this recipe...sun-dried tomato pest, and I need no more convincing!!:D

Thanks for sharing girl!

Miri said...

These look amazingly luscious! Thanks for posting thes e- have to try them out...also thanks for the tip about overfilling them

Latha Narasimhan said...

Delicious! :) The tarts are definitely cute! :)

Raaga said...

I have to try this... I also recently bought tartlet pans :-)

Helen said...

oooh, yes this does look good! Thanks for the tip, I will try this recipe for my next tart!

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