Tomato Manchego Tart: A Delicious & Easy Recipe

Tomato Manchego Tart: Prepare to be transported to a sun-drenched Spanish countryside with every single bite! Imagine flaky, golden pastry embracing a vibrant medley of juicy tomatoes and the nutty, rich flavor of Manchego cheese. This isn’t just a tart; it’s an experience, a celebration of simple ingredients transformed into something truly extraordinary.

The beauty of a tomato manchego tart lies in its rustic charm and the harmonious blend of flavors. Tomatoes, staples of Mediterranean cuisine, have been cultivated for centuries, bringing their bright acidity and sweetness to countless dishes. Manchego, a sheep’s milk cheese from the La Mancha region of Spain, adds a depth of flavor that perfectly complements the tomatoes. Its history is deeply intertwined with the pastoral traditions of the region, reflecting the land and its people.

What makes this tart so irresistible? It’s the delightful contrast of textures – the crisp, buttery crust against the soft, yielding tomatoes and the slightly firm, yet creamy Manchego. The combination of sweet, savory, and tangy notes creates a symphony on your palate. Plus, it’s surprisingly easy to make! Whether you’re looking for an impressive appetizer for your next gathering or a satisfying light lunch, this tomato manchego tart is guaranteed to be a crowd-pleaser. I promise you, this recipe will become a new favorite!

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1/4 cup ice water
• For the Filling:
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 8 ounces Manchego cheese, grated
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly so the butter doesn’t melt! You want those little pockets of butter to create flaky layers in the crust.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. You might not need all of the water. Overmixing will result in a tough crust, and we definitely don’t want that!
4. Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial! It allows the gluten to relax, which will prevent the crust from shrinking during baking.

Making the Tomato Filling:

1. While the dough is chilling, prepare the tomato filling. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced onion to the skillet and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Don’t rush this step! The caramelized onions add a wonderful depth of flavor to the filling.
3. Add the minced garlic, dried thyme, and red pepper flakes (if using) to the skillet and cook for another minute, until fragrant.
4. Pour in the crushed tomatoes and tomato paste. Stir in the balsamic vinegar and sugar.
5. Bring the mixture to a simmer, then reduce the heat to low and cook, uncovered, for 20-25 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking. The longer you simmer the sauce, the richer the flavor will be.
6. Season the tomato sauce with salt and freshly ground black pepper to taste. Taste and adjust the seasoning as needed. Remember, the Manchego cheese is also salty, so don’t overdo it with the salt in the sauce.
7. Remove the skillet from the heat and let the tomato sauce cool slightly.

Assembling and Baking the Tart:

1. Preheat your oven to 400°F (200°C).
2. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Roll from the center outwards, rotating the dough as you go, to ensure an even thickness. If the dough sticks, add a little more flour to the surface.
3. Carefully transfer the dough to a baking sheet lined with parchment paper.
4. Spread the cooled tomato sauce evenly over the dough, leaving a 1-inch border around the edge.
5. Sprinkle the grated Manchego cheese and Parmesan cheese evenly over the tomato sauce.
6. Fold the edges of the dough over the filling, pleating as needed to create a rustic crust. Don’t worry about making it perfect! The rustic look is part of the charm of this tart.
7. Bake the tart for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it, as oven temperatures can vary.
8. Remove the tart from the oven and let it cool slightly on the baking sheet before transferring it to a serving platter.
9. Garnish with fresh basil leaves before serving.

Tips for Success:

• Use cold ingredients: Cold butter and ice water are essential for creating a flaky crust.
• Don’t overmix the dough: Overmixing will develop the gluten and result in a tough crust.
• Chill the dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
• Caramelize the onions: Caramelizing the onions adds a wonderful depth of flavor to the filling.
• Taste and adjust the seasoning: Taste the tomato sauce and adjust the seasoning as needed.
• Don’t overfill the tart: Overfilling the tart can make it difficult to fold the edges of the dough over the filling.
• Bake until golden brown: Bake the tart until the crust is golden brown and the cheese is melted and bubbly.

Variations:

• Add vegetables: You can add other vegetables to the filling, such as roasted red peppers, zucchini, or eggplant.
• Use different cheese: You can substitute other cheeses for the Manchego cheese, such as Gruyere, Fontina, or mozzarella.
• Add herbs: You can add other herbs to the filling, such as oregano, rosemary, or parsley.
• Make it spicy: Add more red pepper flakes to the filling for a spicier tart.
• Use a store-bought crust: If you’re short on time, you can use a store-bought pie crust.

Serving Suggestions:

• Serve the tomato Manchego tart as an appetizer, a light lunch, or a side dish.
• Pair it with a simple green salad.
• Serve it with a glass of dry white wine or a light-bodied red wine.
• Reheat leftovers in the oven or microwave.

Storage Instructions:

• Store leftover tomato Manchego tart in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.

Why This Recipe Works:

This recipe is a winner because it combines the sweetness of ripe tomatoes with the nutty, slightly tangy flavor of Manchego cheese, all encased in a buttery, flaky crust. The caramelized onions add a layer of depth, while the herbs and spices provide a subtle warmth. The rustic presentation makes it perfect for casual gatherings, and the relatively simple preparation makes it a great option for weeknight meals. Plus, the variations allow you to customize the tart to your own taste preferences.

Manchego Cheese: A Star Ingredient

Manchego cheese is a sheep’s milk cheese from the La Mancha region of Spain. It has a distinctive flavor that is nutty, slightly tangy, and a little bit sweet. The cheese is aged for varying lengths of time, which affects its flavor and texture. Younger Manchego is softer and milder, while older Manchego is firmer and more intense in flavor. For this tart, I recommend using a semi-cured Manchego, which has a good balance of flavor and texture. If you can’t find Manchego, you can substitute another semi-hard cheese, such as Gruyere or Fontina.

The Importance of a Good Crust

The crust is the foundation of any good tart, and this recipe uses a classic pie crust technique to create a flaky, buttery base. The key to a good crust is to use cold ingredients and to avoid overmixing the dough. Cold butter creates pockets of steam during baking, which results in flaky layers. Overmixing develops the gluten in the flour, which can make the crust tough. Chilling the dough allows the gluten to relax, which prevents the crust from shrinking during baking. By following these simple tips, you can create a crust that is both delicious and beautiful.

Tomato Selection:

While canned crushed tomatoes are used in this recipe for convenience and consistency, feel free to experiment with fresh tomatoes when they are in season. If using fresh tomatoes, peel and seed them before chopping them coarsely. You’ll need about 3 pounds of fresh tomatoes to equal a 28-ounce can of crushed tomatoes. Roasting the fresh tomatoes before adding them to the filling can also enhance their flavor.

Balsamic Vinegar: A Touch of Acidity

The balsamic vinegar adds a touch of acidity to

Conclusion:

And there you have it! This Tomato Manchego Tart is more than just a recipe; it’s an experience. The vibrant sweetness of the tomatoes, perfectly balanced by the salty, nutty tang of the Manchego cheese, all nestled in a flaky, buttery crust – it’s a symphony of flavors that will dance on your palate. I truly believe this tart is a must-try because it’s surprisingly easy to make, yet delivers a gourmet-level taste that will impress your family and friends. It’s the kind of dish that looks and tastes like you spent hours slaving away in the kitchen, but in reality, it’s ready in under an hour.

Why is this Tomato Manchego Tart a must-try? Because it’s the perfect combination of simple ingredients transformed into something truly special. It’s a crowd-pleaser, a conversation starter, and a delicious way to celebrate fresh, seasonal produce. Plus, the warm, savory aroma that fills your kitchen while it bakes is simply irresistible!

Looking for serving suggestions? This tart is incredibly versatile. It’s fantastic served warm as an appetizer at your next dinner party. Cut it into smaller squares and arrange them beautifully on a platter. A drizzle of balsamic glaze adds a touch of elegance and enhances the sweetness of the tomatoes. Alternatively, it makes a wonderful light lunch or brunch option, especially when paired with a crisp green salad dressed with a lemon vinaigrette. The acidity of the vinaigrette cuts through the richness of the cheese and creates a perfectly balanced meal.

Variations to Explore:

Don’t be afraid to get creative! Feel free to experiment with different types of tomatoes. Heirloom tomatoes, with their unique shapes and colors, would add a stunning visual appeal. Or, try using sun-dried tomatoes for a more intense, concentrated flavor. You could also incorporate other cheeses, such as Gruyere or Parmesan, for a different flavor profile. A sprinkle of fresh herbs, like basil or thyme, adds a fragrant touch. For a spicier kick, add a pinch of red pepper flakes to the tomato mixture. If you’re feeling adventurous, try adding a layer of caramelized onions underneath the tomatoes for a sweet and savory depth. And for those who are gluten-free, you can easily adapt this recipe by using a gluten-free pie crust. The possibilities are endless!

I’m so excited for you to try this recipe and experience the magic of this Tomato Manchego Tart for yourself. I’ve poured my heart into creating a recipe that is both delicious and accessible, and I truly believe you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I can’t wait to hear about your experience! Please, share your photos and stories with me. Let me know what variations you tried and how they turned out. Did you serve it as an appetizer, a lunch, or a main course? What did your family and friends think? Your feedback is invaluable and helps me continue to create and share recipes that you’ll love. You can tag me on social media using [Your Social Media Handle] or leave a comment below. Happy baking, and bon appétit! I hope this becomes a new favorite in your recipe collection!

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