Wednesday, October 20, 2010

Tomato Tart

I can't find the derned photo I took of this
Tomato tart

2 Small Tart Pans I used a 9 inch pie plate
Butter (for Greasing The Pan)
½ cups All-purpose Flour
¼ teaspoons Salt
¼ teaspoons Sugar
3 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)
4 teaspoons Ice Water, Or More As Needed
half of one medium onion   I used a vidalia
tomato for a 9 inch pie I used three larger tomatoes
Salt & Pepper To Season I also used fresh basil chopped fine
freshly grated parmesan cheese
goat cheese I'm not fond of goat cheese cooked so I used gorgonzola and mozzarella
Olive Oil

Preparation Instructions

To make the tart dough: OK I make the very worst pie crust ever so I cheat and use Marie Callenders frozen pie crust, nice and flaky and fine for this dish

1) Put flour, salt & sugar in food processor and pulse to blend. Sprinkle the pieces of (VERY COLD) butter over dry ingredients. Pulse until butter pieces are reduced to small pieces.

2) Sprinkle ice water evenly over dry ingredients & butter, pulse until small clumps form. (You may add more ice water as needed.)

3) Take dough out of processor, press together lightly to form ball. Divide in half, pat each half into a disc, and wrap each in plastic wrap or waxed paper. Chill for 30 minutes.

To make tarts:

1) Preheat oven to 375 degrees Fahrenheit. I bake at 350 degrees

2) Thinly slice onion and cook in 1/2 tablespoon of olive oil over medium-low heat until nicely caramelized. (This should take about 10-15 minutes.) Season with salt and pepper.

3) While onions cook, de-seed and slice your tomato. Season lightly with salt and pepper. I don't mind the seeds

4) Remove tart dough from refrigerator and roll out into discs a bit larger than your tart pans. Be sure to BUTTER your tart pans (trust me on this one), and then place the dough into the pan, pressing it lightly into the bottom and sides of pan.

5) Time to layer in the tart ingredients! I spread a thin layer of Dijon mustard on the bottom of the crust first. Then several nickel size pieces of cream cheese scattered on the bottom. Put a layer of freshly grated Parmesan on the bottom of the tart, followed by some of your caramelized onions. Place tomato slices on top–you might have to cut your slices into smaller pieces to get them to layer nicely. Crumble goat cheese onto the top of the tomatoes. This is where I used the Gorgonzola Drizzle a little bit of olive oil over the top, then sprinkle with pepper. Fold the edges of the tart dough around the top. (It’s a lovely rustic look.) Brush the exposed edges with lightly beaten egg.

6) Bake your tarts for 20-30 minutes, or until the crusts are golden brown.

Note: You can easily scale this up for a larger crowd and bake it in a full-sized tart or pie pan. Use your favorite pie dough recipe, or even use a store-bought pie crust! Trust me, this one is easy, delicious, and VERY impressive-looking!

Hope you try it and then let me know what you think.

Friday, October 15, 2010


When I think of fall food that I look forward to pears they are at the top of my list for many reasons

After browsing the food magazines the other day I beat feet to the local food purveyor and bought me some pears.  I ended up with bartlett, not that that is a bad thing mind you, but I am looking forward to trying a forelle.

Pears and cheese go quite well together your favorite soft ripened cheese or a very sharp cheddar.  But think about making pear sauce instead of applesauce.

Add some cranberries and served with a pork loin you just cooked on the grille.

Just enjoy the fall pears, then you can concentrate on the pumpkins , gourds and such that are making their appearance  as well.

the little known Forelle when  ripe, cut open and you will see a blushing pear
I have a pear tart recipe I need to post for you soon.

from Washington and Oregon the very popular Comice

your basic bartlett