Ingredients
- 31/3 cup all-purpose flour
- 2 tbsp sugar
- 11/2 tsp salt
- 2/3 cup vegetable shortening, at room temperature
- 2 tbsp butter, at room temperature
- 2 tbsp milk
- 1/2 cup water
- 4 oz herbed cream cheese
- 1 lb tomatoes of assorted colors and sizes
- 1/4 cup extra-virgin olive oil
- 1 tbsp balsamic vinegar
- salt and freshly ground black pepper
Directions
Combine the flour, sugar, and salt in a large mixing bowl. Add the shortening and butter to the dry ingredients in small bits and rub them in. (Alternatively, if you have an electric mixer, you can mix them with the paddle attachment.)
Add the milk and water and mix again until just incorporated into a dough. Turn the dough onto a sheet of plastic wrap and wrap it into a flat package. Refrigerate for 30 minutes or until ready to roll it out.
When you are ready to make the tarts, preheat the oven to 350°F.
Roll out the tart dough to a thickness of about 1⁄8 inch. Line two 8-inch or six 3-inch tart pans with dough. Prick the bottom all over with a fork. Line the tart shells with parchment paper and then baking weights or dried beans and blind-bake the shells for about 10 minutes. Remove the weights or foil and bake 2 to 3 minutes longer to allow the crust to brown evenly on the bottom.
Let the shells cool to room temperature, and then spread the cheese on the bottom.
Cut the tomatoes into bite-size pieces (or leave grape tomatoes whole). Toss them with the oil and vinegar and season with salt and pepper to taste. Fill the tart shells with tomatoes. Return the tarts to the oven and warm for 3 to 4 minutes. Serve immediately.
Recipe from Tomato: A Fresh-From-the-Vine Cookbook by Lawrence Davis-Hollander/Storey Publishing, 2011.
