Try a Tomato Tart with Maple Syrup for breakfast

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RICHMOND, Va - Marie Carter, Recipe Developer and Cookbook Author made a return visit to the Virginia This Morning kitchen with a Quebec-inspired recipe for Tomato Tarts with Maple Syrup. These breakfast delights are filled with ripe cherry tomatoes roasted with maple syrup for extra sweetness in every bite. For more information visit online at www.cestbonfoods.org.

 

Tomato Tarts with Maple Syrup

This Quebec-inspired recipe uses ripe cherry tomatoes roasted with maple syrup and then baked in individual tart shells with aged cheddar cheese. The maple syrup intensifies the sweetness of the tomatoes. This is best when made with a high-quality  white cheddar, such as Black Diamond. You can also make this recipe in a full-size size round or rectangular tart pan.

 

6 servings

1          (9-inch) pie crust, chilled

8          ounces cherry  or grape tomatoes

Sea salt and freshly ground pepper to taste

3          tablespoons maple syrup

8          ounces freshly-grated aged cheddar cheese

1          teaspoon freshly chopped oregano (or ½ teaspoon dried)

Several fresh basil leaves, rolled and cut into strips

Freshly chopped parsley and chives (optional)

 

Preheat the oven to 350 degrees.

Lightly coat 6 mini (4-inch or 5-inch in diameter) tart shells with butter cooking spray (you can skip this step if using nonstick tart shells). Roll out the chilled pastry on a floured surface. Cut 6 rounds of pastry, each a little larger in diameter than your tart shells. Gently press the rounds into the tart shells, crimping the edges with your fingers to make a slightly raised border. Place the tart shells on a baking sheet and bake until the pastry turns golden, about 5 minutes. Remove from the oven and set on a rack to cool. Keep the oven at 350 degrees.

For the filling, cut the tomatoes in half and lightly press to remove the seeds and juice. Arrange the tomatoes in a single layer, cut sides up, in a baking pan. Season with salt and pepper to taste and sprinkle the oregano over top. Drizzle with the maple syrup, toss gently, and re-arrange the tomatoes so they are cut side up. Bake until the tomatoes are tender, 15 to 20 minutes.

Divide the grated cheese evenly among the tart shells. Top with the tomato halves. The recipe can be prepared ahead up until this point. Just before serving, return the tarts to the oven (heated to 350 degrees) and bake until the cheese is melted and begins to bubble, about 5 minutes. Remove from the oven and sprinkle with basil, parsley, and chives (if using).