Tomato Orange Tart with Balsamic Reduction Recipe

Tomato and Orange Tart with Balsamic Reduction
Ingredients: Yield 1 (9 inch) tart
1 large or 2 medium Russian Rose tomatoes, sliced ¼ inch thick
2 medium or 1 large orange, peeled and sectioned
¼ cup balsamic vinegar
½ (14.1 ounce) package refrigerated pie dough(sheet 1)(recipe follows)
¼ cup sugar
1 (8 ounce) package mascarpone cheese
1 tablespoon honey
1 tablespoon fresh thyme, divided

Procedures:
  • Arange sliced tomatoes and orange sections on paper towels to dry. Let sit for 1 hour.
  • Preheat oven to 450 degree. Unroll pie crust. Press into bottom and up sides of a removable bottom 9 inch round tart pan. Pierce bottom of dough with a fork.
  • Bake until lightly golden and cooked through, 8 to 10 minutes. Let cool completly on a wire rack.
  • In a small saucepan, combine vinegar and sugar, whisking well. Bring to a simmer over medium heat. Reduce to medium low. Simmer until thick and syrupy, 15 to 20 minutes. Set aside to cool.
  • In a medium bowl, beat cheese, honey, and 2 teaspoons thyme at medium speed with an electric mixer until smooth.
  • Sread cheese mixture in bottom of tart shell. Layer tomatoes and oranges over cheese. Drizzle balsamic reduction over tart. Sprinkle with remaining 1 teaspoon thyme. Serve immediately.

Basic Pie Dough
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water

Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water

Procedures:
  • In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie dough if dedired. Add butter and pulse until mixture is crumbly, about 1 minute.
  • Combine ice water with any wet additions to pie dough, if desired. With motor running, slowly add ice water. Continue blending until mixture form a ball. Shape dough into 2 disk (1 for half ricepe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
Tomato Orange Tart with Balsamic Reduction Recipe

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