125g very cold (not frozen) butter, cut into tiny cubes
1 medium egg, lightly beaten
2 tablespoons ice cold water
For the filling
about 1 ½ cups cherry or grape tomatoes, halved
200g plain goat cheese (preferably a log)
1 medium tomato, thinly sliced
freshly ground pepper
1 egg beaten for egg wash
about 6 tablespoons fresh basil leaves
For the pastry:
Sift the flour into a large bowl.
Add the cornmeal and salt and mix lightly with your fingers.
Add the cubed butter and, using your fingers, lightly rub in the butter to the flour/ cornmeal/ salt until is resembles breadcrumbs with some pieces the size of small peas (you can do this in a food processor as well)
Make a well in the middle of the flour mix and add the egg.
Mix the flour into the wet ingredients until it just starts to come together.
Add the water and incorporate until the dough just comes together. The dough should be firm enough to form a ball - it might be a little crumbly but press the dough into a disk and wrap it tightly in plastic wrap and refrigerate for 30 minutes minimum.
For the filling:
Pre-heat oven to 350˚F.
Place the halved cherry tomatoes on a baking tray and sprinkle with salt and pepper.
Bake for about 15-20 minutes – the tomatoes will start to collapse, that’s ok.
Remove from oven and allow to cool on the baking tray until ready to use.
Pre-heat oven to 350˚F.
Lightly grease six 4 inch in diameter tartelette pans.
Remove the dough from the fridge, divide into six portions and roll between parchment or wax paper or onto a lightly floured surface until each piece is about a couple of inches wider in diameter than the tartelette pans.
Press the pastry into the tartelette pans (you might need to trim some of the pastry) around the edges.
Spread one piece of goat cheese across the bottom of each pastry disk in the pans.
Scatter the baked tomato halves around the edges of the goat cheese and place the larger, unbaked tomato slices in the middle.
If you want a rustic tartelette look, fold the uncovered edges of dough up and around the filling, working your way around the tartelette. You'll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don't end up with a thick area of just crust. If you want a neater version, trim the edges of the pastry and press them against the edges of the pans.
Brush the edges of the quiche with a little egg wash.
Bake for 30 minutes or until the pastry is golden and the cheese inside is melty.
Garnish with a little of the fresh basil.
Serve warm or at room temperature.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2012/09/les-petits-chefs-make-tomato-and-goat-cheese-tartelettes/