Monday, December 9, 2013
Christmas Brunch Tart with Roasted Garlic and Tomato, Kalamata, Orange Salad
Do you remember Christmas morning as a child? I remember my mom making cinnamon rolls on Christmas Eve and letting them rise all night. When we awoke, she popped them in the oven, so by the time we finished plowing through our loot, we had some real sustenance. They were the highlight of our year.
Unfortunately, after we had nibbled through all of the chocolate, oranges, candy canes and nuts filling our stockings, we needed sugar about as much as an alcoholic needs another drink. That didn't stop us. By 11AM we were all blissfully sick with a stomach ache.
Now that I'm all grown up, I like to think about how food will make me feel before I shove it into my face. So, when I made this tart a few nights ago, I realized immediately its potential for a perfect Christmas morning breakfast. The best part, at least as far as I see it, is that you can stumble through preparation in the morning with about as much effort as it takes to start coffee. Happy Christmas!
1 head garlic, roasted
1 cup half and half
sea salt and white pepper, to taste
1 prepared tart shell (I made mine from Annalise Roberts' Gluten Free Baking Classics)
1 cup grape tomatoes
1/2 cup kalamata olives, pitted
1/2 cup fresh basil leaves, torn
zest from one orange
1 tablespoon olive oil
Blind bake the tart shell for about 7-10 minutes.
Whiz the garlic, eggs, and half and half in a blender until thoroughly combined.
(At this point, you can put the shell and filling in the refrigerator until the morning.)
Preheat the oven to 350 degrees Fahrenheit. Place the tart pan on a larger cookie sheet. Pour the filling into the shell. Bake for about 30 minutes, or until the tart is set and top begins to brown. Remove from the oven and allow to rest for about 10 minutes before serving.
Toss the salad ingredients together and serve atop the tart.
(adapted from Tyler Florence, who else)