Another thumbs up for Traca's Tomato Tarten! My onions didn't caramelize as much as they showed on

C

cynupstateny

Well-known member
the photo (any clue why?) but the taste is delicious! Is it in t and t?

Should be! I used Alton's method of rolling pie crust..didn't need to use any additional flour...a first for me!

 
Cyn, I caramelized mine in a pan first...using some ghee and a bit of OO. I cooked

them (2 whole) until they were brown and sweet. THEN I added them to the pie.

Crust: I goofed the first time and it worked so well I continued to 'goof' on the second pie. I beat the egg with the salt, added the grated butter, dumped in the flour and just blended with my fingers until done. Dumped it all out on waxed paper and smooshed any remaining flour. Wrapped it up and popped it into the freezer. Unwrapped, added another wax paper on top to roll it out. Perfect both time.

The recipe says to be break the butter into the flour AND THEN add the egg for the moistener. Oops. Well, it worked for me so I'll stick with the goof.

We added three crispy crumbled slices of bacon this time.

 
Thanks, Mar, I'll try that the next time. Think I'll do tomatoes your way and use the crust from

Saveur. Best of both recipes!

 
Think this means it needs to go in T&T...

With any added tweaks -- sounds like it took longer to cook for everyone.

I really wanted to get to the Farmer's Mkt this weekend to try this, but feet aren't up to it yet. Very high on my try me list though - so pretty too.

 
I had to add about 3 T of ice water to ma ke the crust stick together. Caramelized onions in oven

While tomatoes were in there

 
That is a good question! It is on my list, waiting for an occasion. I noticed the blog had it

under apps. (At least I think it did). But I thought it seemed like a side dish. I am very much looking forward to making this!

 
Good idea. Why don't we rewrite the recipe with our findings? The last time I made it, I did it at

375, and the final bake was 40 minutes. Any other changes?

 
salt sparingly--all that roasting and reducing of tomatoes/onions and the parmesan makes for a salty

end product if you salt what you think is a reasonable amount. I would leave off the salt on the onions and just salt the tomatoes. the parm on the onions is plenty of saltiness on those. just my opinion, but DH agreed. I believe I will sprinkle the tomatoes with some balsamic vinegar next time I make it.

 
Ang, what kind of salt did you use? Mine wasn't salty but I didn't use a ton of cheese either.

 
I didn't add any salt to the tomatoes since Sandy's blend has a bit.

My butter is always unsalted and I used the called-for 1 tsp sea salt in the dough. Used about 1/2 C large grated chunks of parma, so definitely NOT a compacted 1/2 C of cheese.

Ours tasted fine...and Larry is always worried about using too much salt.

 
I used a sprinkle all over the tomatoes of kosher salt. olive oil on tomatoes and onions

no butter. I sprinkled the onion with a bit of the kosher salt too, like in the directions. Parm was shredded, but less than half a cup. I think the longggg roasting time for my tomatoes(maybe mine were harder than the ones you all get) concentrated that salt with all the other goodness. next time I will roast for less time---the tomatoes continue to caramelize with the final baking with the crust on so I didn't need to get them slumpy. The crust was not salty---just the other good stuff.

 
I think you're right. These Kumato tomatoes would dissolve into nothing if I

continued to cook them. 40 minutes seems to be tops. I've put the leftovers in a pan to reheat the dough and they continue to reduce.

 
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