Thursday, May 10, 2012

Caramelized Balsamic Onion and Carrot Tart with Roasted Tomato, Bacon and Goat Cheese

I'll let the pictures do the talking for this one.











This was nothing short of beautiful.  I very much loved it.  It may be my best 'what can I make out of random shit in my kitchen' yet.

The tart recipe comes from the ever lovely Chocolate and Zucchini.  The only change I made was adding a teaspoon of herbs de provence.


Caramelized Balsamic Onion and Carrot Tart with Bacon, Roasted Tomatoes and Goat Cheese


Preheat oven to 400F/200C. 

In a bowl or food processor, combine 250g of flour, I used 100 grams of whole wheat and 150 grams of white.  Add in salt and herbs de provence and whiz it to combine.  While mixing, stream in 1/4 cup of olive oil, followed by 1/2 cup of water.  Mix just until it comes together then press into a lightly greased tart pan.  Prick the tart shell will a fork and let it rest in the fridge while you do everything else.

To roast the tomatoes, simple drizzle with olive oil, salt and pepper.  Stick them in the preheated oven for 15 minutes.  Set aside.

Using a mandolin or your awesome knife skills, slice the one large onion into very thin strips and julienne a large carrot.  Feel free to use two of each, I didn't have two so I didn't.  Two is much better than one in this case.  Set aside.

Fry up about four strips of bacon, cut into small pieces, until they are starting to get crispy.  Add in your onions and carrots and cook a minute or two until they start to soften.  Add about half a tablespoon of brown or demerara sugar and a healthy glug of balsamic vinegar.  Turn the heat to medium low, cover, and let them party for twenty minutes, stirring occasionally.

After twenty minutes, season them with salt and pepper and take off the heat.

Remove the tart shell from the fridge and fill it up with the onion mixture.  Cut up a bunch of soft goat cheese and put it on top.  Bake in the center of the oven for 25 minutes.  Sprinkle with a bit more herbs de provence  and enjoy!

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3 comments:

nina said...

How many tomatoes do you use in this recipe?

Jennifer Jolin said...

Any idea on how many tomatoes?

Jenna Ravnestad said...

I honestly don't remember, the more the better if you ask me!

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