Roasted Tomato and Watercress Tart


Good news everyone! This is my last week of work before going on maternity leave! Three weeks til baby, during which I plan to sit. On. My. Bum. Yay!

It's a generous leave, too. See? There are benefits to not having a real job. Benefits like your boss saying, "What? You need some time off? Take as much as you need, we'll have grandma fill in for you."

I'm a nanny, by the way.


On a totally unrelated note, bad news everyone! In a week, I will no longer have an income for (almost) the rest of the summer!

I am hereby resolved, then, to take the following steps to live frugally and within my means:

1. Stop obsessively sifting through the sales portion of fashion blogs.


2. Start checking the coin slots of pay phones.

3. Stop frequenting the discounted cheese section of my local specialty store.

4. Stop bashing open my piggy bank every time the ice cream truck goes by.


5. Downgrade my wallet to a billfold. One that can hold a lot of IOU's.

6. Buy some mothballs for my pockets and for said billfold.

7. Go to dollar movies instead of real movies (small sacrifice there. Doesn't Green Lantern look terrible?).


If I do all of these things and really, really watch it, I MAY be able to afford cherries at the farmer's market this week.

That is the goal.

Also - finance newborn baby.


Roasted Tomato and Watercress Tart (adapted from Cannelle et Vanille)

The roasted tomatoes absolutely make this dish. None of that tangy, roasty flavor is lost when they are baked into the tart. The peppery watercress also gives it an extra zing, although the eggs and cheese moderate that very, very well.

Roasted Tomato and Watercress Tart

3 medium tomatoes (about 1 lb 4 oz), sliced into 1/4" rounds
1 tsp salt
1/2 tsp black pepper
2 Tbs olive oil
bunch of fresh thyme
tart crust
Bunch of fresh watercress, stems removed
2 eggs
1 Tbs plus 2 tsp cornstarch (12 g)
1 cup milk
1/4 tsp salt
1/4 tsp black pepper
Pinch of freshly ground nutmeg
2 oz mozzarella

Pre-heat oven to 300F.

Drizzle the bottom of a sheet pan with 1 Tbs of olive oil. Sprinkle 1/2 tsp salt and 1/4 tsp pepper on top. Lay the tomato slices on the pan. Drizzle the remaining olive oil, salt, pepper and thyme.

Bake the tomatoes for 1 1/2 hours or until soft but still hold their shape. Reserve.

Pre-heat oven to 400F.

Roll out tart crust and place in tart or pie plate.

Fill the bottom of the chilled tart with the roasted tomatoes. Add the watercress on top.

In a bowl, whisk together the rest of the ingredients. Pour over the tomatoes.

Bake for 30 minutes or until top is golden brown. Cool for 20 minutes before slicing.

6 comments:

Kelly said...

Mmm this looks soo delicious! Loving your blog and so glad to be your newest follower! :)

a. maren said...

oh hello kelly! so nice to have you!

jeannesioux said...

Ooh, that looks good.

LynnieBee said...

Looks Lovely for a summer lunch :)

Mumsfilibaba said...

Enjoy the summer and the tart looks yum :P

a. maren said...

thanks all! nothing like summer produce, yum.