Belated Resolution Recipe
Sep. 2nd, 2007 07:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe: Tomato Tart in a Parmesan Crust
6 medium-sized tomatoes, preferably some sort of heirloom, but in any case from your garden or the Farmers' Market, sliced 1/6" thick
1 tsp sea salt
1/2 cup white flour
1/2 cup wheat flour
1/2 cup unsalted butter, chilled and cut into 1/4" cubes
4 ounces Parmesan cheese, grated finely
2 Tbsp ice-cold water
2 Tbsp good quality olive oil
1/4 cup basil, slivered
Heat the oven to 350. Prep the tomatoes: put down a double layer of paper towels, place the tomatoes on the towels in a single layer, and sprinkle them with the sea salt. Top with another layer of paper towels and press gently. Let sit until you are ready to use; this will drain off some of the liquid to keep the crust from sogging.
Cut together flours, butter, and 2 cups Parmesan (reserve any extra). Quickly blend in the cold water; the dough should stick together when pinched between two fingers. Pour the dough into a 9" tart pan. Press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the fridge and chill for 15 minutes.
Cover the tart with aluminum foil (I used parchment) and fill with pie weights. Bake for 15 minutes, pull out, and remove the foil and weights. Place the shell back in the oven and cook for another ten minutes, until a deep golden brown. Remove from oven and sprinkle with any reserved Parmesan (this will act as another barrier for tomato liquid). Cool to room temperature before filling.
Arrange tomato slices in a concentric pattern inside the shell. Drizzle with olive oil and sprinkle with basil. Serve at room temperature.
What worked: Nice looking and tasty. This would make a good hors d'oeuvre. Good for a hot evening dinner with corn from the farmers' market.
What didn't: It scrambled when I tried to cut and serve it. That might have been fixed if I had cut smaller pieces, but I suspect the crust wasn't going to stay in one piece regardless.
Will I make it again? I suspect so. Now here's a picture.
What I'm reading: Brandon Sanderson, Mistborn
6 medium-sized tomatoes, preferably some sort of heirloom, but in any case from your garden or the Farmers' Market, sliced 1/6" thick
1 tsp sea salt
1/2 cup white flour
1/2 cup wheat flour
1/2 cup unsalted butter, chilled and cut into 1/4" cubes
4 ounces Parmesan cheese, grated finely
2 Tbsp ice-cold water
2 Tbsp good quality olive oil
1/4 cup basil, slivered
Heat the oven to 350. Prep the tomatoes: put down a double layer of paper towels, place the tomatoes on the towels in a single layer, and sprinkle them with the sea salt. Top with another layer of paper towels and press gently. Let sit until you are ready to use; this will drain off some of the liquid to keep the crust from sogging.
Cut together flours, butter, and 2 cups Parmesan (reserve any extra). Quickly blend in the cold water; the dough should stick together when pinched between two fingers. Pour the dough into a 9" tart pan. Press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the fridge and chill for 15 minutes.
Cover the tart with aluminum foil (I used parchment) and fill with pie weights. Bake for 15 minutes, pull out, and remove the foil and weights. Place the shell back in the oven and cook for another ten minutes, until a deep golden brown. Remove from oven and sprinkle with any reserved Parmesan (this will act as another barrier for tomato liquid). Cool to room temperature before filling.
Arrange tomato slices in a concentric pattern inside the shell. Drizzle with olive oil and sprinkle with basil. Serve at room temperature.
What worked: Nice looking and tasty. This would make a good hors d'oeuvre. Good for a hot evening dinner with corn from the farmers' market.
What didn't: It scrambled when I tried to cut and serve it. That might have been fixed if I had cut smaller pieces, but I suspect the crust wasn't going to stay in one piece regardless.
Will I make it again? I suspect so. Now here's a picture.
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What I'm reading: Brandon Sanderson, Mistborn
