Totally sick today. It came like that, during the night. High fever, sore throat, headache and I’m like I played 10 rugby match in a row… Hate to be sick. Can’t do anything, just lay down and relax. Taking lot of pills and hot drinks… I also hate to call work for a sick day. Because that means you have to call someone who was supposed to be off. Thanks it’s not during the week end.
Yesterday, I made these lovely mini tomatoes tart. Can’t say I really have a recipe for it. Just made it on the spot. Improvisation, that’s what I love about cooking at home. You can just do whatever you want. Unlike work where all recipes all well thought in advance, and once the recipe is finalized, it’s no more improvisation. You need to respect that recipe.
For these mini tarts, I used red onions – thinly sliced, cherry tomatoes – cut in half, chopped garlic, balsamic vinegar, olive oil, salt and freshly ground pepper, caster sugar, ricotta, bleu d’Auvergne and kindziuk. And for the dough, I used a vegan recipe (see recipe at the end)
Just panfry the sliced red onions with olive oil on a low-medium heat until they are cooked. Increase the heat, caramelize them a little, add in the cut cherry tomatoes, and panfry for few minutes. Add in the chopped garlic. Stir a little. Then pour in the balsamic vinegar. It’s up to you how much you need. But at the end, the mixture have to be moist, with some liquid left. Add in the caster sugar once the vinegar reduced a little. Nearly finished. Season with salt & pepper. And even some chili sauce (Tabasco, hot chili sauce, harissa, doesn’t matter the type and brand). Discard and cool down a little.
Meanwhile, brush the mini tarts mould with melted butter, place in the fridge for few minutes, and then dust with flour, discard the excess flour and line the moulds with the dough. Refrigerate for few minutes.
Now, throw in the onions/tomatoes mixture. Top with kindziuk, ricotta and bleu d’Auvergne. Cook in a preheated oven at 170°C until… it’s cooked…
Serve with a salad.
Vegan Pastry Dough
For one big tart or 6 minis
Preparation time: 5 minutes
Mix all ingredients together, wrap in cling film and refrigerate for about 1 hour. That’s it. Easy, fast and very good. Especially if you add herbs.