Tomato Cream Cheese Tart with sesame and pomegranate seeds is the special recipe today. If you remember my Secret Gourmands Club meet up, it was live on Facebook. This was the tart I prepared that day; and it was loved.
A small intro to The Secret Gourmands Club – I had organised an event; where I collaborated with talented home chef, amateur cooks and together we worked on creating a menu using one ingredient as a star of the menu. We all focused our love and attention towards one hero ingredient and curated interesting recipes.
We decided to work on different kind of edible seeds. Every one present at the event came up with awesome food. I am gonna share all those recipes one by one with you. But to start I am sharing my Tomato Cream Cheese Tart.
But before going ahead, I would like to express my gratitude to Godrej. More specifically to Nagesh who’s support made this event happen. Another thanks to Godrej for sponsoring goodie bags for all the participants.
Absolute thanks goes to Bombay connect and Tanushree for hosting us at their venue. I personally love that place. It has a spark, the intimate and home like feeling that helps in bringing together the group as a family.
The tart I prepared had sesame seeds in the base and I roasted my tomatoes along with powdered pomegranate seeds. And also few dollops of cream cheese. The flaky texture of the tarts combined with tangy sweet oven roasted tomatoes and cream cheese bought in a wonderful contrast of flavours and textures.
Yesterday, I prepared same tart, with a few healthier alternatives.
Instead of maida; I used whole wheat flour and I used 50 % of hung yogurt with 50% of cream cheese as the topping. I relished these tarts with 50% of less guilt… and 100 % of pleasure.
Before we get ahead with the making, let’s have a look at the points mentioned below:
2. Most importantly if you are not gonna serve the tart immediately, don’t fill the cavity before hand. For this recipe – I prepared pizza sauce, roasted tomatoes and prepared the cream cheese. And filled the baked tart cavities as and when it was needed.
3. Use a food processor on pulse mode to make the dough. Because we want to avoid the gluten to form in the dough. Remember the less you touch the dough, better the flaky texture will be obtained in the baked tarts.
4. When I baked these tarts at home; I have used whole wheat flour. So if you are looking at a healthier alternative; feel free to try whole wheat flour. Make sure that the rolled out dough to fill the tart shells is not very thick.
5. I have used parchment paper to roll the dough. Take two sheets of parchment paper and place the kneaded dough in between and use a rolling pin to roll out thin dough sheet. This way the kitchen remains neat and you don’t need any extra flour to roll out.
6. Before baking, make sure you use a fork to pierce holes in the tart. Also chill the prepared tarts before baking. These are two important steps; or you will loose the shape when baked.
7. If you want to store the baked tart shells for later use, keep them in an airtight container.
8. I have used my very basic recipe of pizza sauce. Feel free to use your favourite recipe.
9. If you find (desi tomato) they work great, in this recipe. If not; go ahead with cherry tomatoes.
10. I ground pomegranate seeds in a mixer before sprinkling them over the tomatoes.
11. I suggest use half hung yogurt and half cream cheese for the topping. They both work wonderful together.
1 cup whole wheat flour
1 teaspoon of salt
1/2 tablespoon of sugar
100 gm of butter
2 tablespoons of chilled water
2 tablespoons of sesame seeds
Pizza sauce to spread on the tarts 1/2 cup
For Oven roasted tomatoes
200 gm of cherry tomatoes
Salt and pepper to season
1 tablespoon of ground pomegranate seeds
1 table spoon of olive oil
For cream cheese
1/2 cup of hung yogurt
1/2 cup of cream cheese room temperature
Salt to season
Place the flour, sesame seeds, sugar, and salt in the bowl of your food processor and process until combined. Add the cold pieces of butter and process until it looks like coarse crumbs. Add in the cold water and process until the dough starts to form. Make sure you are using the pulse mode of the processor.
Take the dough and roll it between two sheets of parchment or wax paper. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles. Using a sharp edged bowl to cut the circles of the rolled out dough. Make sure that the size of the cut circle is 1 inch more then the total circumference of the tart shell.
Lift the rolled out shape and place in the tart cavity, gently pressing onto the bottom and up the sides of the tart pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 400* F (205* C) and place rack in centre of oven. Lightly prick bottom of pastry crust with a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking sheet and bake crust for 5 minutes. Reduce oven temperature to 350* F (180* C) and continue to bake the crust for about 15 minutes or until lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
To roast the tomatoes – cut the tomatoes into half and sprinkle salt, pepper, ground pomegranate seeds and olive oil. Bake in a preheated oven for 10 to 15 minutes at 200* C
To prepare cream cheese- in a clean bowl add in the hung yogurt and use a wire whisk to smooth the texture. As it gets creamy add in the cream cheese and salt to taste. You can use a piping bag to decorate individual tarts. Or simply use a spoon to dollop the creamy goodness on the top of the tart before serving
To assemble – Spead an even layer of the pizza sauce on the base of the tart and add in the roasted tomatoes. Add a generous dollop of cream cheese and enjoy with family.
I have also tried these tarts with Soya flour, for a gluten free version.