not only is it a beautiful presentation, it is very yummy. The smoked paprika sends it over the top. I use chicken broth instead of water. Very versatile, as you can also add a veggie or a protein if you wish. Please try it as written to start...it does not disappoint.
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Since tomatoes are so yummy right now, I wanted to post this again beacause
- Thread starter karennoca
- Start date
Is this the tomato paella recipe you posted? It certainly reads delicious. I recently discovered
bomba rice and really like it. I had to order it from amazon.
http://eat.at/swap/forum1/229593_I_make_this_during_the_summer_when_the_tomatoes_are_at_their_peak
bomba rice and really like it. I had to order it from amazon.
http://eat.at/swap/forum1/229593_I_make_this_during_the_summer_when_the_tomatoes_are_at_their_peak
Summer Tomato Tart
This would also be called a pissaladiere en France. Love all versions of them too. In Lydie Marshall's "Passion for My Provence", she spreads a mixture of 2 T. Dijon mustard and 1 egg on the unbaked tart shell and then fills and bakes it all at once, at 425 for 30 minutes. She uses no herbes nor onions at all but relies on the flavours of the mustard and olives to create another wonderful version of this tart. I use her version as well.
For both recipes, I generally use a pate brisee, cuz I prefer butter.
Summer Tomato Tart
You will find this recipe to be very basic (instructional) as it was sourced from a food section of the local newspaper. It sure is good though.
Preparation: 40 minutes plus chilling time
Cooking time: About 67 minutes
Makes: six servings .
1 cup all-purpose flour
1/4 tsp salt
1/2 cup cold vegetable shortening
2 large egg yolks mixed with 2 Tbsp ice-cold water
vegetable oil spray
2 Tbsp extra virgin olive oil, plus some for drizzling
1 large sweet onion, halved and thinly sliced
100 grams Swiss, aged Gouda or other tangy cheese, grated
5 to 6 ripe small to medium tomatoes, (choose a mix of at least 2 colours), cut into 1/2-inch wedges
1/4 cup nicoise olives, pitted
1 tsp herbes de Provence
sea salt and freshly ground black pepper
Place the flour and salt in a bowl. With a pastry cutter, two forks or your fingertips, work the shortening into the flour until thoroughly blended. Add the egg yolk/water mixture and gently work it in until the dough sticks together. With lightly floured hands, gather the dough into a ball and press into a thick disk. Wrap and refrigerate for 15 minutes.
Spray a nine-inch tart pan with a removable bottom, lightly with vegetable oil spray.
Unwrap and set the rested dough on a floured surface. With a lightly floured rolling pin, roll the dough from the centre out into a 12-inch (30-centimetre) round. When rolling, turn the dough an eighth of a turn after each roll; this will help create a round shape. Sprinkle additional flour on the rolling pin and under the dough as necessary.
Carefully fold the rolled dough in half and lay it across the centre of the pan. Unfold and gently nestle it into the pan. (If the pastry tears during this process, simply press it back together.) Fold over any pastry hanging over the pan to make double-thick sides. Go over the tart pan with a rolling pin to cut off the edges. Chill the tart crust in the refrigerator.
Meanwhile, heat the 2 T. olive oil in a skillet set over Medium to Med-High heat. Add the onion and cook until quite tender, about five to seven minutes. Remove from the heat and cool to room temperature. Add the onion and cook until quite tender, about five to seven minutes. Remove from the heat and cool to room temperature.
When the tart crust has fully chilled, preheat the oven to 325 F. Spread the onions into the bottom of the crust. Top the onion with the cheese.
Fan the tomato wedges in a fairly tight, overlapping spiral on top of the, cheese. Disperse the olives on top of the tomatoes. Now sprinkle the tart with herbes de Provence, salt and pepper.
Bake the tart in the middle of the oven for one hour. Cool on a baking rack to room temperature. Carefully unmould the tart, cut into wedges and serve with extra virgin olive oil on the side so diners can drizzle some on the tart.
This would also be called a pissaladiere en France. Love all versions of them too. In Lydie Marshall's "Passion for My Provence", she spreads a mixture of 2 T. Dijon mustard and 1 egg on the unbaked tart shell and then fills and bakes it all at once, at 425 for 30 minutes. She uses no herbes nor onions at all but relies on the flavours of the mustard and olives to create another wonderful version of this tart. I use her version as well.
For both recipes, I generally use a pate brisee, cuz I prefer butter.
Summer Tomato Tart
You will find this recipe to be very basic (instructional) as it was sourced from a food section of the local newspaper. It sure is good though.
Preparation: 40 minutes plus chilling time
Cooking time: About 67 minutes
Makes: six servings .
1 cup all-purpose flour
1/4 tsp salt
1/2 cup cold vegetable shortening
2 large egg yolks mixed with 2 Tbsp ice-cold water
vegetable oil spray
2 Tbsp extra virgin olive oil, plus some for drizzling
1 large sweet onion, halved and thinly sliced
100 grams Swiss, aged Gouda or other tangy cheese, grated
5 to 6 ripe small to medium tomatoes, (choose a mix of at least 2 colours), cut into 1/2-inch wedges
1/4 cup nicoise olives, pitted
1 tsp herbes de Provence
sea salt and freshly ground black pepper
Place the flour and salt in a bowl. With a pastry cutter, two forks or your fingertips, work the shortening into the flour until thoroughly blended. Add the egg yolk/water mixture and gently work it in until the dough sticks together. With lightly floured hands, gather the dough into a ball and press into a thick disk. Wrap and refrigerate for 15 minutes.
Spray a nine-inch tart pan with a removable bottom, lightly with vegetable oil spray.
Unwrap and set the rested dough on a floured surface. With a lightly floured rolling pin, roll the dough from the centre out into a 12-inch (30-centimetre) round. When rolling, turn the dough an eighth of a turn after each roll; this will help create a round shape. Sprinkle additional flour on the rolling pin and under the dough as necessary.
Carefully fold the rolled dough in half and lay it across the centre of the pan. Unfold and gently nestle it into the pan. (If the pastry tears during this process, simply press it back together.) Fold over any pastry hanging over the pan to make double-thick sides. Go over the tart pan with a rolling pin to cut off the edges. Chill the tart crust in the refrigerator.
Meanwhile, heat the 2 T. olive oil in a skillet set over Medium to Med-High heat. Add the onion and cook until quite tender, about five to seven minutes. Remove from the heat and cool to room temperature. Add the onion and cook until quite tender, about five to seven minutes. Remove from the heat and cool to room temperature.
When the tart crust has fully chilled, preheat the oven to 325 F. Spread the onions into the bottom of the crust. Top the onion with the cheese.
Fan the tomato wedges in a fairly tight, overlapping spiral on top of the, cheese. Disperse the olives on top of the tomatoes. Now sprinkle the tart with herbes de Provence, salt and pepper.
Bake the tart in the middle of the oven for one hour. Cool on a baking rack to room temperature. Carefully unmould the tart, cut into wedges and serve with extra virgin olive oil on the side so diners can drizzle some on the tart.
Thank you, Marg. I just carted some tasty beefsteaks home from Pittsburgh. Ludicrous price, but
so perfect at room temperature on a slab of crusty bread with nothing but salt. My mother could not get over seeing me eat tomatoes after I used to CRY as a child when she'd add them to anything.
I have 3 left after an 9-binge purchase, so your pie may make the cut. Not sure what local ones here in NC will taste like. That will be the determining factor of whether I sacrifice these up to the Pie God.
so perfect at room temperature on a slab of crusty bread with nothing but salt. My mother could not get over seeing me eat tomatoes after I used to CRY as a child when she'd add them to anything.
I have 3 left after an 9-binge purchase, so your pie may make the cut. Not sure what local ones here in NC will taste like. That will be the determining factor of whether I sacrifice these up to the Pie God.
My sandwich was just plain bread, butter, a little salt and tomatoes. My MIL was so upset on
one visit to see her that she had no tomatoes in her own garden for my beloved sandwich, so she scoured the neighbourhood gardens to find some for me.
When the star is so good, nothing else is necessary. But summer is so short.
one visit to see her that she had no tomatoes in her own garden for my beloved sandwich, so she scoured the neighbourhood gardens to find some for me.
When the star is so good, nothing else is necessary. But summer is so short.
The tomatoes in NC are pretty darn good. Look for cherokee purples
or German Johnson or Pinks. Actually better than beefsteaks, IMO. ;o)
the man I always buy from at our FM has come back just this week--I had heard he was too sick to do so. headed out to get more this morning after getting some for my tomato sale at our retirement community yesterday. Absolutely delicious heirlooms!!
I had some of the "red globe" tomatoes left over and am going to roast them for a layer in my tomato pie along with regular fresh sliced, mayo and shredded cheese.
Vivian Howard's tomato pie recipe uses a layer of roast tomatoes, layer of mixed heirloom cherry tomatoes and layer of heirlooms. Topped with mayo and cheese.
or German Johnson or Pinks. Actually better than beefsteaks, IMO. ;o)
the man I always buy from at our FM has come back just this week--I had heard he was too sick to do so. headed out to get more this morning after getting some for my tomato sale at our retirement community yesterday. Absolutely delicious heirlooms!!
I had some of the "red globe" tomatoes left over and am going to roast them for a layer in my tomato pie along with regular fresh sliced, mayo and shredded cheese.
Vivian Howard's tomato pie recipe uses a layer of roast tomatoes, layer of mixed heirloom cherry tomatoes and layer of heirlooms. Topped with mayo and cheese.
music-city-missy
Well-known member
WONDERFUL! But I didn't listen to you about making it per the recipe....
I had too many wonderful tomatoes that we are picking out of our garden so my first and only planned change was to use fresh pureed tomatoes for the water/broth. I remove the seeds because sometimes it seems to make things bitter and I peeled most of them and just cut them in chunks and threw in the Vitamix until they were pureed but they were sort of thick. I thinned it out with chicken stock to bring it to the amount of liquid called for and added a spoon or Better Than Bouillon.
I grow paprika peppers so I added 2 1/2 of them sliced (they are ripe when they are the pale yellow but do eventually turn orange then red but I wanted the additional color rather than the ones that are already orange and red) and tossed in olive oil. I also decided that hubby would have to have some protein and had some chicken tenders already thawed so I marinated them in smoked Spanish paprika, cumin, crushed coriander, and olive oil. I used probably 1 1/2 times the weight of freshly sliced tomato wedges and used 3 different kinds/colors. Finally I thinly sliced a shallot and some shishito peppers (since they are very close to padron) from the garden and tossed them in oil and put them on top of everything. I wish I had waited a few minutes to put those on as they got a little too done in some areas but even the little sort of burnt pieces tasted pretty nice. I also could have gotten a little better socarrat a little crisper.
All in all, it was a big hit. Hubby and daughter liked it and that is always a success.
Hoping that linking to the photo on FB that I have made public will work for now as that is where I already have it uploaded.
https://www.facebook.com/photo.php?fbid=10216496443863129&set=a.1180794719545.27869.1218490205&type=3&theater
I had too many wonderful tomatoes that we are picking out of our garden so my first and only planned change was to use fresh pureed tomatoes for the water/broth. I remove the seeds because sometimes it seems to make things bitter and I peeled most of them and just cut them in chunks and threw in the Vitamix until they were pureed but they were sort of thick. I thinned it out with chicken stock to bring it to the amount of liquid called for and added a spoon or Better Than Bouillon.
I grow paprika peppers so I added 2 1/2 of them sliced (they are ripe when they are the pale yellow but do eventually turn orange then red but I wanted the additional color rather than the ones that are already orange and red) and tossed in olive oil. I also decided that hubby would have to have some protein and had some chicken tenders already thawed so I marinated them in smoked Spanish paprika, cumin, crushed coriander, and olive oil. I used probably 1 1/2 times the weight of freshly sliced tomato wedges and used 3 different kinds/colors. Finally I thinly sliced a shallot and some shishito peppers (since they are very close to padron) from the garden and tossed them in oil and put them on top of everything. I wish I had waited a few minutes to put those on as they got a little too done in some areas but even the little sort of burnt pieces tasted pretty nice. I also could have gotten a little better socarrat a little crisper.
All in all, it was a big hit. Hubby and daughter liked it and that is always a success.
Hoping that linking to the photo on FB that I have made public will work for now as that is where I already have it uploaded.
https://www.facebook.com/photo.php?fbid=10216496443863129&set=a.1180794719545.27869.1218490205&type=3&theater