Friday, October 02, 2009

101 Uses for a Ripe Garden Tomato: #28--Horse and Cart

Tomato & Mozzarella Tart!

Our meal for Day Two of Vegetarian Awareness Month, a tomato tart and green salad, was much more fitting than that which we consumed yesterday.

I don't know how good this looks to you, but if you could smell it, you'd die. Literally. (Wink Wink, O). As for the taste: When I made it last year, My Dearest O, who is not a huge lover of tomatoes, practically licked the pan, declaring it the best tomato dish, like, evah.

Tonight, O ate four big pieces like this:

This dish's easy to make, and it's even kinda quick (for me, that is).

*Here's how you make it:

Unfold thawed puff pastry sheet on baking sheet lined with parchment or Silpat. Brush with a beaten egg. Fold the sides over about 1/2". Cut folded sides with a sharp knife. Poke all over with a fork. Sprinkle with 1/2 cup grated or shredded Parmesan (or Parmigiano-Regiano). Bake at 425 until golden & crispy, about 15-20 minutes. Cool.

While pastry is baking, slice tomatoes about 1/4" thick. (I used about 1-1/2 pounds, untrimmed, tomatoes. Not sure, but I think it was a mix of Striped German and Chocolate Stripe.) Sprinkle with salt & place them on several layers of paper towels. Drain 30 minutes.

Sprinkle pastry with shredded low-moisture mozzarella. (I used about 1-1/2 cups.) Lay tomatoes--touching or shingled, you choose--on top. Drizzle with olive olive and minced garlic whisked together. (I used about 2 TB olive oil and 3 cloves garlic.) Bake until deep golden brown, between 10-20 minutes.

Let cool 5 minutes. Sprinkle with fresh basil. (I used approx. 3 TB. chiffonaded--is that a word?--basil.) It's probably also good with another fresh herb, such as thyme.

You must serve with a nice, moderately priced Italian red wine. I recommend the Sangiovese with the picture of Saint George on the label.

*Recipe adapted from recipe in America's Test Kitchen Cookbook



G*J said...

finally something else ... we have 60 lbs of garden fresh tomato in our freezer.

Barb said...

60 pounds?! Must've been a better year for tomatoes in Oregon than it was in the rest of the country.

You can always make sauce. That uses a lot of tomatoes. Then you' only have to worry about storing 60 cups of sauce...