This is one of my favourite recipes, created some years ago by accident because I wanted a new starter and I happened to have some Dolcelatte cheese. Dolcelatte cheese is a very creamy blue Italian cheese. It has a much milder flavour compared to other blue cheeses like Gorgonzola or Roquefort. Even people who claim not to like blue cheeses really enjoy this recipe. It's very easy to find Dolcelatte in supermarkets or on cheese stalls.
There are two variations of this recipe depending on (A) if you can get fresh plum tomatoes and (B) if you can be bothered doing the extra work of roasting and peeling the fresh tomatoes. If neither (A) or (B) apply, good whole tinned Italian tomatoes make a perfectly satisfactory substitute for the fresh ones.
I have tried making this as one large tart before rather than tartlets but I have to say it wasn't a great success. This makes a wonderful starter served warm with a salad of rocket leaves. Also a nice basis for a vegetarian main course.
Plum Tomato and Dolcelatte Tartlets (makes 4)
Ingredients:
8 Fresh plum tomatoes OR 2x 400g tins of Plum Tomatoes, well drained and roughly chopped.
1 pkt (150g) Dolcelatte Cheese
Large bunch of fresh Basil.
Olive Oil
Salt and black pepper.
150g of shortcrust pastry, either shop bought or home made.
Method:
If using fresh tomatoes: Cut the tomatoes in half length ways. Lay cut side down in a roasting tin that has been lined with foil. Drizzle the tomatoes with olive oil and roast for about 15 minutes in an oven at 240 C. Let the tomatoes cool and then pull off the skins, which should now be very loose, and discard them.
1. Take the flesh of either the tinned tomatoes or freshly roasted ones and place in a sieve over a bowl. Press lightly to remove excess liquid. Leave to drain completely while you prepare the remaining ingredients.
2. Roughly cube the cheese and chop the basil and place in a bowl. Add the drained tomato flesh and a tbsp of olive oil. Season with salt and pepper and then mix everything together well. That's your tartlet filling made.
3. Heat the oven to 200 C. Lightly grease four, 4"-5" tartlet tins.
4. Divide the pastry into four lumps and then roll out each one on a lightly floured surface and use to line the tartlet cases. If you have time, chill the cases for 15 minutes in the fridge.
5. Divide the tomato and cheese filling between the prepared cases and then slide the tartlets into the oven (this is easiest if you put them on top of a baking tray first).
6. Bake the tarts for 25-30 minutes until they are getting some nice little brown spots over the surface.
7. Leave the tartlets to cool for a few minutes and then remove from the tins and serve.
Note: You can make the filling a few hours in advance and leave it covered in the fridge.
