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Savory tomato tartlets · GialloZafferano.com

• 0:00
  Speaker 1: Savory tomato tartlets are elegant small tats from northern Italy.
• 0:04
  Speaker 1: They have a fray grand oregano pasta brize crust, a
• 0:08
  Speaker 1: creamy parmesano custard, and intense roasted cherry tomatoes on top.
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  Speaker 1: They suit both casual meals and refined occasions, and they
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  Speaker 1: serve as flavorful appetizers or light main courses. For six
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  Speaker 1: tatlets with a base diameter of ten centimeters or four inches,
• 0:26
  Speaker 1: you need preparation time about forty minutes, cooking time about
• 0:32
  Speaker 1: sixty minutes plus at least one hour of chilling for
• 0:35
  Speaker 1: the short crass pastry and at least one hour of
• 0:38
  Speaker 1: chilling for the custard. For the pasta brize crust type
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  Speaker 1: zero zero flour, one point seven cups two hundred grams butter,
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  Speaker 1: seven tablespoons one hundred grams cold iced water, one point
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  Speaker 1: eight ounces, fifty grams fine salt, one pinch oregano as
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  Speaker 1: needed for the savory custard, whole milk zero point eight
• 1:05
  Speaker 1: cup two hundred grams fresh liquid cream, seven tablespoons one
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  Speaker 1: hundred grams parmigiano regiano cheese two point one ounces sixty
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  Speaker 1: grams grated egg yolks, four corn starch, three tablespoons twenty
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  Speaker 1: five grams nutmeg, one pinch fine salt, one pinch black pepper,
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  Speaker 1: one pinch for the roasted cherry tomatoes. Cherry tomatoes one
• 1:36
  Speaker 1: cup one hundred fifty grams sugar, two and one half teaspoons,
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  Speaker 1: ten grams oregano, as kneaded, Extra virgin olive oil, as kneaded,
• 1:49
  Speaker 1: fine salt, one pinch black pepper, one pinch for garnish basil,
• 1:56
  Speaker 1: as kneaded. Start with the pasta brize crust. You place
• 2:01
  Speaker 1: the flour and a cold butter cut into pieces into
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  Speaker 1: a food processor. You add the fine salt and the oregano.
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  Speaker 1: You run the processor until the mixture looks crumbly. You
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  Speaker 1: add the iced water and mix briefly, just until the
• 2:15
  Speaker 1: dough starts to come together. You transfer the mixture to
• 2:19
  Speaker 1: the work surface. You work it quickly by hand until
• 2:23
  Speaker 1: you obtain a smooth ball of dough. You wrap the
• 2:26
  Speaker 1: dough ball in plastic wrap. You let it rest in
• 2:29
  Speaker 1: the refrigerator for about one hour. After chilling, you lightly
• 2:34
  Speaker 1: flower the work surface. You roll the dough out to
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  Speaker 1: a thickness of about three to four millimeters about one
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  Speaker 1: eighth of an inch. You gently roll the pastry sheet
• 2:44
  Speaker 1: around the rolling pin. You unroll the pastry over four
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  Speaker 1: tatlet pans with a base diameter of ten centimeters and
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  Speaker 1: about twelve centimeters at the top. You roll the rolling
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  Speaker 1: pin across the top edge of the molds to cut
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  Speaker 1: away the excess dough. You gather the scraps, rework them,
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  Speaker 1: and roll them out again to line two more molds
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  Speaker 1: of the same size. You prick the base of each
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  Speaker 1: tartlet shell with a fork. You bake the tartlet shells
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  Speaker 1: in a conventional static oven at three hundred ninety two
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  Speaker 1: degrees fahrenheit for about twenty five minutes. You remove them
• 3:19
  Speaker 1: from the oven and let the bases cool slightly in
• 3:22
  Speaker 1: the molds. You then unmold them and let them cool completely.
• 3:27
  Speaker 1: While the base is cool, you prepare the savory custard.
• 3:31
  Speaker 1: You pour the milk and the cream into a saucepan.
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  Speaker 1: You heat them until they are just below boiling. You
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  Speaker 1: season with fine salt, the pinch of nutmeg, and a
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  Speaker 1: pinch of black pepper. In a separate bowl, you beat
• 3:44
  Speaker 1: the egg yolks with the grated parmigiano regiano cheese. You
• 3:48
  Speaker 1: add the corn starch and mix well. If the mixture
• 3:52
  Speaker 1: seems too dry, you add a very small amount of
• 3:54
  Speaker 1: the hot milk mixture to loosen it. You slowly pour
• 3:58
  Speaker 1: the hot milk and cream into the bowl with the yolks,
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  Speaker 1: stirring continuously. You mix well. Then you return everything to
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  Speaker 1: the saucepan. You cook over medium low heat, stirring constantly
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  Speaker 1: until the caster thickens. You transfer the castard to a
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  Speaker 1: clean ball. You cover the surface directly with plastic wrap
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  Speaker 1: so it touches the custard. You chill it in the
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  Speaker 1: refrigerator for at least one hour while the custard cools.
• 4:26
  Speaker 1: You prepare the roasted cherry tomatoes. You preheat the conventional
• 4:30
  Speaker 1: static oven to four hundred eighty two degrees fahrenheit. You
• 4:35
  Speaker 1: wash and have the cherry tomatoes. You arrange them on
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  Speaker 1: a baking sheet lined with parchment paper, cut side up.
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  Speaker 1: You sprinkle them with the sugar, the pinch of salt
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  Speaker 1: and oregano. You drizzle with extra virgin olive oil and
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  Speaker 1: add a pinch of black pepper. You roast the cherry
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  Speaker 1: tomatoes at four hundred eighty two degrees fahrenheit for about
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  Speaker 1: thirty minutes, taking care not to burn them, remove them
• 5:00
  Speaker 1: from the oven and let them cool. When the custard
• 5:03
  Speaker 1: has set in the refrigerator, you take it out and
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  Speaker 1: whisk it briefly to soften it. You transfer the custard
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  Speaker 1: to a piping bag fitted with a tip. You place
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  Speaker 1: the cool tartlet bases on a serving tray. You fill
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  Speaker 1: each tartlet base with a savory custard, creating an even layer.
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  Speaker 1: You arrange the cooked and cooled roasted cherry tomatoes on
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  Speaker 1: top of the custard. You finish by garnishing with fresh
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  Speaker 1: basil leaves. The savory tomato tartlets are now ready to
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  Speaker 1: serve with a crisp poregano crust, a smooth Parmigiano custard,
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  Speaker 1: and sweet, intense roasted cherry tomatoes on top.