{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Cherry Tomato Tarts with Black Olive Dressing

225g (8 oz.) Packet Puff Pastry
6 Red Onions
1 oz. Butter
1 lb. Ripe Vine Cherry Tomatoes
225g (8 oz.) Knockalara Sheeps Cheese
Dressing:
12 Black Olives (Stoned)
1 Clove Garlic
1 tbs. White Wine Vinegar
4 tbs. Olive Oil

First put on the onions to cook.
Peel the onions and slice in two.
Now cut them in thin slices. Cook the onions with the butter in a lidded pot on a very low heat until almost melting. (This will take about 25 to 30 mts.)
While they are cooking cook the pastry bases.
Set the oven to Gas 7, 220 C, 425 F.
Roll the pastry into a large piece on which you can fit 4 side plates.
Cut circles of pastry using these plates as guides (roughly 4" in diameter)
Put these circles on a baking tray and then cover them with another.
(This is to stop them rising during cooking)
Cook these at the set temperature for 8 to 10 mts until lightly browned and crisp.
Make the dressing by chopping the olives finely with the garlic.
Stir in the vinegar and some freshly ground black pepper.Whisk in the olive oil.
To assemble the tarts:
Put the 4 pastry discs on a large baking tray.
Cover each disc with a layer of the cooked red onion.
Slice the cherry tomatoes and put a layer of sliced tomatoes on the onion.
Dribble over a little olive oil and then scatter over the diced Knockalara.
Cook these at the same oven temperature for about 10 to 15 mts.
The Knockalara should brown and soften, and the tomatoes begin to blacken at the edges. Put one on each plate and dribble around the black olive dressing.
Serve hot as a light main course or a hearty starter.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef