Smoked Grape Tomato Tart With Rosemary and Basil
Note: To use smoking chips on a gas grill, you need to either buy a smoker box, which is just a metal box that sits over the flame, or craft something out of foil. You can fold heavy-duty foil to make a packet for soaked chips — just leave the top open so the wood will burn properly. From Robin Asbell.
• 2 c. mesquite or other smoker wood chips
• 2 (8-in.) square foil pans
• 5 c. grape tomatoes (about 1 1/4 lb.)
• 1 c. whole-wheat pastry flour
• 1/2 c. unbleached flour
• 1 tsp. salt, plus a pinch, divided
• 6 tbsp. cold butter or margarine
• 1/2 c. ice water, approximately
• 4 oz. smoked Gouda or other smoked cheese, or vegan alternative, shredded
• 2 tbsp. chopped fresh rosemary
• 1/2 c. fresh basil leaves, slivered
Soak the wood chips for at least 3 hours. Set up your grill to smoke. Halve the tomatoes lengthwise, and place cut side up in the 2 square pans; reserve.
To use a gas grill: Take the grate off the grill and light the grill, turn the burners up to high and let the grill get hot. Place your smoker box or foil packet of drained chips on one side of the grill on top of the flames, and close the grill until the chips start to smoke. Turn off the heat on the other side of the grill, and put the grate back on the grill. Put the tomatoes on the cool side and close the lid.
To use a charcoal grill: Take the grate off the grill. Build a fire in the grill and once the coals are covered in white ash, use your grill tool to push the hot coals to one side, sprinkle with drained wood chips, then put the grate on the grill. Cover until the chips start to smoke. Place the tomatoes on the cool side of the grill and close the lid.
Adjust the heat as needed to keep the chips smoking, and the temperature on the tomatoes around 350 degrees. Leave the lid on so the smoke surrounds the tomatoes as they slow roast for 45 minutes to an hour. They should be soft and less juicy than when they went in, but not blackened or shriveled. If they are getting browned, the grill is too hot.
Take out the smoky tomatoes and let cool. This can be done a day ahead, and the pans covered and stored in the refrigerator.
To make the tart: In a large bowl, combine the whole-wheat flour, unbleached flour and 1 teaspoon salt, and stir to mix.
Using the coarse holes of a grater, shred the cold butter or margarine. Toss with flour as you go, to coat the shreds. When the fat is in coarse chunks, fluff the mixture with a fork as you drizzle in the ice water. Use your hands to mix, pressing the dough together lightly. If it doesn’t form a dough, sprinkle in water a teaspoon at a time. Gather the dough into a ball, form a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
Preheat the oven to 400 degrees. Line a rimless baking sheet with parchment paper and reserve.
Sprinkle a little flour on the counter and roll out the dough to a 14-inch round. Place on the prepared pan. Cover a 12-inch circle in the center with the shredded cheese, and sprinkle with rosemary. Arrange the smoked tomatoes, cut side up, on the tart. Sprinkle with a pinch of salt. Fold 2 inches of the outside edge of dough over the filling to form a rim.
Bake for 30 to 35 minutes, until the pastry is crisp. Cool on a rack for 5 minutes, then slide the tart onto a large board or platter. Cut in 8 wedges. Serve sprinkled with basil.
Nutrition information per serving:
Calories 220 Fat 13 g Sodium 500 mg
Carbohydrates 20 g Saturated fat 8 g Total sugars 2 g
Protein 7 g Cholesterol 40 mg Dietary fiber 3 g
Exchanges per serving: 1 vegetable, 1 starch, 2 ½ fat.