The first summer that I had the opportunity to cook in France, I learned to love making tomato tarts (tatin). I have always been lazy about pastry but love vegetables. There, one can buy pate brisee, pate sable, pate feuillete, all butter. Perfect for me. It's all rolled out into a round then rerolled with parchment paper.
My favourite included goat cheese and Nyons olives with herbes de Provence.
Here, such pastry does not exist so I just press in pan, whatever comes out of the Cuisinart.
But this one that was on TV today, looks even easier. It's mixed with fingers, no machines and looks so delicious as well.
I have not made this, as I await the season's tomatoes. But some of you are probably there already, so this is for you to try. (I see myself adding more herbs to the tomato level, but I do love my herbs. And I would probably slice the tomatoes into rounds.)
Tomato Onion Tart
Chef Michael Smith
For the Crust:
½-cup flour
½-cup cornmeal
½-cup grated Parmesan cheese
1 tablespoon dried oregano
Salt and pepper
¼-cup olive oil
¼-cup water
For the Filling:
1 tablespoon olive oil
1 onion, peeled and sliced thinly
3 plum tomatoes, cut into quarters
Grated parmesan cheese for sprinkling
Preheat your oven to 400 degrees.
For the Crust:
Whisk together the flour, cornmeal, Parmesan, oregano, salt and pepper. Add the oil and water and stir until combined. Pat into a disc, wrap in plastic wrap and rest in the refrigerator for half an hour.
For the Filling:
Meanwhile, sauté the onions in the olive oil until they are golden brown and caramelized. Start over a medium high heat, but gradually turn the heat down as they begin to brown.
Lightly flour your hands, the crust, the rolling pin and your work surface. Roll out the crust and press it into an 8” tart pan. Spread onions into bottom of shell and then fan the tomatoes on top of the onions. Sprinkle with grated cheese and bake for 20-25 minutes, until pastry is golden and crisp and tomatoes are soft.
My favourite included goat cheese and Nyons olives with herbes de Provence.
Here, such pastry does not exist so I just press in pan, whatever comes out of the Cuisinart.
But this one that was on TV today, looks even easier. It's mixed with fingers, no machines and looks so delicious as well.
I have not made this, as I await the season's tomatoes. But some of you are probably there already, so this is for you to try. (I see myself adding more herbs to the tomato level, but I do love my herbs. And I would probably slice the tomatoes into rounds.)
Tomato Onion Tart
Chef Michael Smith
For the Crust:
½-cup flour
½-cup cornmeal
½-cup grated Parmesan cheese
1 tablespoon dried oregano
Salt and pepper
¼-cup olive oil
¼-cup water
For the Filling:
1 tablespoon olive oil
1 onion, peeled and sliced thinly
3 plum tomatoes, cut into quarters
Grated parmesan cheese for sprinkling
Preheat your oven to 400 degrees.
For the Crust:
Whisk together the flour, cornmeal, Parmesan, oregano, salt and pepper. Add the oil and water and stir until combined. Pat into a disc, wrap in plastic wrap and rest in the refrigerator for half an hour.
For the Filling:
Meanwhile, sauté the onions in the olive oil until they are golden brown and caramelized. Start over a medium high heat, but gradually turn the heat down as they begin to brown.
Lightly flour your hands, the crust, the rolling pin and your work surface. Roll out the crust and press it into an 8” tart pan. Spread onions into bottom of shell and then fan the tomatoes on top of the onions. Sprinkle with grated cheese and bake for 20-25 minutes, until pastry is golden and crisp and tomatoes are soft.