This post is dedicated to my friend Elsbeth who is going to kick my butt for waiting two weeks to post. I could possibly be the most procrastinating-est blogger ever. It’s a curse.
So, Elsbeth, this one is for you.
I had a little party on Friday two weeks ago to celebrate a blog milestone. The original plan was to have a few friends over for appies and wine to celebrate crossing the 100,000-views mark, but that didn’t work out because I ended up getting to that point faster than originally thought and the timing was off. (No, it was not procrastination related, for once.) Then I thought it would be cute to instead have people over for passing by 123,456 views.
So, that’s what it ended up being.
I sometimes get a bit of party anxiety, though. Will people have fun? Will there be enough food?
And, as usual, my fretting was all for naught. Besides having cheese, crackers, some salami and prosciutto, I also made two appetizers: prawns sauteed with chili, garlic and ginger served in wonton crisp cups and these White Bean Tartlets with Oven Roasted Tomatoes. And thankfully (with the addition of sending one care package home for a friend who couldn’t make it), all of the food was eaten! Frankly, that was the best part. Made me feel like everyone enjoyed the goodies. Plus, you know, less clean up.
(So, I’m making up for the lack of text here with bonus photos. Couldn’t narrow them down….)
I got the inspiration from one of my 8 million cookbooks, but adjusted the recipe quite a bit and figure that, at that point, it’s safe to call it my own. It was pleasantly garlicky and rich-tasting even though there was almost no fat involved. And, c’mon, they’re just so damn cute.
White Bean Tartlets with Oven Roasted Tomatoes
- 30 grape tomatoes
- 30 tart shells or pastry to make 30 tarts
- 3 tablespoons olive oil, divided
- 4-5 sprigs of thyme
- 1 teaspoon thyme leaves, minced
- 3 cloves garlic, minced
- 19 oz (540 mL) can white kidney beans
- 1/2 cup white wine (can substitute stock or even water)
- Salt and pepper to taste
Bake tart shells as indicated or blind bake homemade pastry until shells are completely cooked.
Preheat oven to 350. Put tomatoes in oven safe dish and toss with 2 tablespoons of olive oil. Sprinkle with a pinch or two of salt and add the sprigs of thyme. Roast in the oven for about 30 minutes until their skins have started to split. Set aside.
In a pot over medium heat, heat 1 tablespoon olive oil and minced garlic. Once the oil is hot and the garlic has started to soften, add the drained and rinsed beans and continue cooking until warmed through and the beans are starting to fall apart, stirring often. Add wine (or stock or water) and thyme leaves and cook until most of the liquid is gone. Remove from the heat. Dump the beans, garlic and thyme into a food processor and whiz until it forms a nice paste. If it appears to be a bit too dry, add some more wine/stock/water. Spoon into cooked pastry shells and top each one with a roasted tomato. At this point I also spooned any drippings from the roasted tomato pan onto the tartlets.