INGREDIENTS: 2 cups oven roasted tomatoes 3 bunches spring leeks cut into 1 1/2 inch spears 2 cups soft goat cheese 16 cloves black garlic can be left out if not available 1/2 cup roughly ripped soft herbs mint, tarragon, dill, fennel, ferns, basil 6 whole eggs 1 cup milk 1 1/2 cups 10% cream To taste fine salt To taste white pepper 2 blind baked tart shells 10 inch in size
OVEN DRIED TOMATOES:
12 whole, Heirloom tomatoes choice a mixture of red, yellow, orange Pristine Soya Bean oil can sub extra virgin olive oil Fresh rosemary chopped Fresh thyme chopped Fresh oregano chopped Black pepper cracked
METHOD:
Arrange the oven dried tomatoes, blanched leek spears, fresh herbs, goat cheese and black garlic into the blind baked tart shells.
In a bowl mix the eggs, cream, milk and season with fine salt and ground white pepper.
Gently pour the mix over the tarts until they are ¾ quarters full and then bake in a 350°F preheated oven. Allow to bake for approximately 20 to 25 minutes, until the mixture is just set.
Remove from the oven and allow cooling on a wire rack. Once at room temperature remove the tart from the ring mold and either serve at room temperature or return to the oven for 5 minutes to serve hot.
DRYING TOMATOES:
Cut the tomatoes into small wedges and place on a wire rack over a baking tray skin side down. Drizzle each tomato with the soya bean oil followed by the herbs, salt and pepper.
Place the tray in a 200°F oven and allow them to slowly dry. If you have convection oven turn on the fan. This will speed up the process. Timing will vary depending on the oven.
The ripeness of the tomatoes, use of fan or not but what you are looking for is a prune like appearance. The tomatoes should not be completely dried. Once they are ready, cool and store in a sealed container until ready to use.