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SAVORY WHOLE WHEAT TART
WITH ROASTED CHERRY TOMATO
HALVES, CARAMELIZED ONIONS
AND GOAT CHEESE
Function: ROAST, BAKE
Yield: One 9-inch square tart
Whole Wheat Pastry Crust
¾ cup (180 ml) all purpose flour
¾ cup (180 ml) whole wheat flour
½ teaspoon (2.5 ml) salt
¼ cup (60 ml) unsalted butter, cut into
small pieces
3 tablespoons (45 ml) vegetable shortening
3 tablespoons (45 ml) ice water
Roasted Cherry Tomatoes
1 pint cherry tomatoes
2 tablespoons (30 ml) olive oil
¼ teaspoon (1 ml) salt
dash of pepper
Caramelized Onions
1 large sweet onion
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) unsalted butter
¼ cup (60 ml) water
½ teaspoon (2.5 ml) salt
1 teaspoon (5 ml) granulated sugar
2.5 oz (7 g) goat cheese
prepare the pastry crust
1.
In a food processor, pulse together the
whole wheat flour, all purpose flour and
salt. Add butter and shortening and
pulse the mixture until it resembles small
crumbs. This process can also be done
with two knives or with a pastry cutter.
2.
Add ice water to bring the crumbs
together and form a ball. Use more
water if necessary.
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3.
Shape into a disk, wrap in plastic wrap
and chill for at least one hour.
Roasting the Cherry Tomatoes
1.
Cut cherry tomatoes in half and scoop
out seeds and water.
2.
Toss in a bowl with olive oil, salt and
pepper.
3.
Line an 11-inch (28 cm) round baking
sheet with parchment paper and arrange
the cherry tomatoes in a single layer.
4.
Set the rack at the bottom rack height
position. Turn the FUNCTION dial
to ROAST. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to 20
minutes. Press START/CANCEL button
to activate.
5.
Set the roasted cherry tomatoes aside
to cool.
Caramelizing the onions
1.
In a small sauce pan on medium heat,
heat the olive oil and butter. Sauté the
onions for one minute.
2.
Add water, salt and sugar. Cover and
bring to a boil. Turn heat down to low.
3.
Continue to cook on low heat for about
15 to 20 minutes or until the onions have
softened and have taken on a golden
color. Stir often.
4.
Set the caramelized onions aside to cool.
Assembling the tart
1.
On a well-floured surface, roll out the
pastry to a ¼ inch thickness. Transfer
the rolled pastry to a 9-inch square tart
pan. Press the dough onto the sides
and cut off the excess. For best results
refrigerate for half an hour.
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2.
Remove the tart pan from the
refrigerator, and spread an even layer
of the caramelized onions.
3.
Arrange the roasted cherry tomato
halves over the onions.
4.
Dot with crumbled goat cheese.
5.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 375˚F (192˚C) and the TIME to 35
minutes. Press START/CANCEL button
to activate.
6.
Bake the tart until the crust becomes
golden and cooked through.
MApLE SALMON
Function: BAKE
Temperature: 400˚F (205˚C)
Cooking Time: Approximately 15 to 20
minutes
Yield: 4 servings
2 lb fresh salmon fillet (900 g), skinned and
boned
3 tablespoons (45 ml) pure maple syrup
2 teaspoons (10 ml) Dijon mustard
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) light soy sauce
¼ leek stalk, washed, thinly sliced
1 teaspoon (5 ml) unsalted butter, diced
small
Salt and pepper to taste
1.
In a small bowl combine maple syrup,
mustard, lemon juice, and soy sauce.
2.
Place the fresh salmon fillet on the
Breville enamel baking pan, lined with foil.
Roll the foil around the salmon.
3.
Spoon the glaze on top of the salmon.
Sprinkle with sliced leek and dot with
butter. Season with salt and pepper.
4.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 400F (205C) and set the TIME to 13
minutes (approximately). Press START/
CANCEL button to activate.
5.
The fish is done when it is opaque and
flakes easily with a fork.
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