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Summer Tomato-and-Cheese Tarts

  • For dough: In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium-low heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).

  • In a medium bowl, whisk together flour, sugar, kosher salt, and yeast. Reduce mixer speed to lowest setting (12 o’ clock), and gradually add flour mixture. Increase mixer speed to medium-low (2 to 3 o’clock), and mix just until a dough forms. Adjust arm to about 1 inch from side of bowl; set speed to medium-low (2 to 3 o’clock), and set timer for 10 to 12 minutes. Dough will be soft, smooth, and elastic when ready.

  • Turn out dough onto a clean surface; knead 3 to 4 times, and shape into a smooth round.

  • Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.

  • Lightly punch down dough. Cover and let stand for 10 minutes. Line 2 large baking sheets with parchment paper.

  • Turn out dough onto a very lightly floured surface, and roll into a 16×12-inch rectangle. Cut dough into 12 (4-inch) squares; place squares about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.

  • Meanwhile, for topping: Place tomato slices on several layers of paper towels; lightly sprinkle kosher salt on both sides of tomatoes. Let stand for 45 minutes. Gently brush off excess salt and blot dry with paper towels.

  • Preheat oven to 375°F (190°C).

  • Using a ½-cup dry-measuring cup dipped in flour, firmly press a 3-inch-wide indentation in center of each dough piece. Prick indentations with a fork 4 to 5 times. Brush dough pieces with 2 tablespoons (28 grams) oil.

  • Divide each burrata ball in half. Crumble or tear 1 portion of cheese into each indentation.

  • In another medium bowl, stir together tomato slices, garlic, red pepper, and remaining 2 tablespoons (28 grams) oil; spoon mixture onto cheese on each dough piece.

  • Bake until lightly browned, 12 to 15 minutes, rotating pans halfway through baking. Garnish with basil and sea salt, if desired. Serve warm.


  • Source: https://www.bakefromscratch.com/category/recipes/bread/feed/


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