Roasted Tomato Tart

I wish I could take credit for this recipe, but my mom emailed me over the weekend and said she was making roasted tomato tart for dinner. Come again?! I want some! So I made it, too. With a few variations...because, well, I can't leave well enough alone.

Pastry
I always cheat when I make pastries and throw the ingredients in the food processor. I know it's probably a teeny bit better if you knead the dough yourself, but it doesn't make such a difference that you can't cheat.

1 1/2 C flour
1 tsp salt
Mix together.

Add 1/4 C chilled and cut up unsalted butter.

Mix until the dough creates small balls.

Add one egg and up to 2 T cold water. The dough will come away from the sides and make a ball.

Remove from the food processor and let sit for 10 minutes. Roll out to a 14 inch circle and put in a oiled pie pan. Cut away the excess dough and use your thumb to imprint the dough around the edge.

Tart
On the bottom of the dough, slather Dijon mustard. I think I used about 4 T.

Slice tomatoes and mozzarella.

Layer tomatoes, then mozzarella, then olive oil, then salt and pepper, then oregano. Layer again and again until the dough is full.

Bake at 425 degrees for 30 minutes.

Yum-mo!

Roasted Tomato Soup with Chipotle Cream

I was at an event at Merchandise Mart and, in the Kohler store, they were serving little ladles of mushroom risotto with chipotle cream. I thought, "I wonder how you make chipotle cream and if it would be good in anything else?" So was born this recipe. You could actually make it without the chipotle, but it definitely gives it a unique flavor and just the right amount of spice.

Ingredients

2-3 tomatoes on the vine
2 beefsteak tomatoes
2 Roma tomatoes
10 cloves of garlic, peeled
1 large yellow onion
1-2 chipotle peppers (to taste; you can find them in a can in the vegetable section)
1 quart chicken or vegetable broth
1/2 C heavy whipping cream
Salt
Pepper
Olive oil

Preheat oven to 450 degrees. Line jelly roll sheet (or cookie sheet with lip) with foil. Slice tomatoes in quarters and place on sheet. Add garlic (whole, but peeled) to sheet. Slice onion into rings and add to sheet. Sprinkle with olive oil, salt and pepper. Bake for 40-45 minutes, until vegetables begin to brown and the oil is bubbling.

In a large stock pot, heat broth over medium heat. Pour vegetables directly from sheet into pot. Add chipotle pepper (two if you like spicy food). Simmer over medium heat for 20-25 minutes.

Working in batches, pour soup into food processor and combine until all chunks are gone. You can also use an immersion blender directly in the pot. Return soup to pot and add cream. Stir until heated through. Serve immediately.