Traca's Tomato Tarten truly tasted terrific! [try saying that five times reaalllll fasssttttt!!]

M

marilynfl

Moderator
Post # 24884

We used 1.5 pounds of Kumato tomatoes, 1.5 large onions, caramelized to...much less, about 1/2 Cup grated parmesan (big holes on 4-sided box grater), and Sandy's Blend de Provence.

Larry had the tomato portion baked and the onions caramelized by the time I got home. I mixed up the dough and tossed it into the freezer because I wasn't about to wait 30 minutes while it chilled in the frig.

It says to bake for 30 minutes, but mine took 40 and could have gone for another 5 minutes without a problem.

The dough is very tender and crumbles away if pressured (like some men I've known), but this is not a bad thing (like some men I've known). It helps to have a pie server to lift it onto the dish, although maybe I just cut into it too soon.

Served with grilled "chicken & Granny Smith apple" sausage and lightly dressed greens.

Delicious!

Thank you for sharing this winner.

 
I just bought tomatoes at the market this morning to try this. I think I have an extra Julia crust

in the fridge that I will use. If I get home at a decent hour tonight I will give it a try. If not then in the next couple of days.

Also, I just discovered them incredible flavor of onions when roasted at 400° for about 20 minutes. OMG!! They are amazing. I was making mixed roasted veggies the other night and I picked out and ate all the onions then made a second pan full of just onions. Do you think I can roast them instead of caramelize them for this tart?

 
Yep! This recipe is very flexible. I was worried the Kumato skin would be...annoying

but they basically gave a bit of chew and then melted away.

How did you cut the onions? Add any fat? What type of onion (small, white, red, Vadalia, chipolini (sp?)?

 
Marilyn, I used basic white onions, sliced thickly-maybe a generous 1/3",

tossed with OO, S&P, minced thyme and oregano. OMG!! I tell you I could not stop eating them.

Thank you for your answer too, I think I will roast them. (Maybe some extra too, for snacking!)

 
I was surprised how easy it was to cut through those cooked tomato skins. Used a yellow onion here.

 
Oh my, this is sooooo delicious. Just came out of the oven a few minutes ago,

a bit late for dinner but we each tried a sliver. Now I want more! My romas were hugh so I actually roasted them for an hour to get them softened. I sprinkled with Michael Chiarello's version of Herbs de Provence. I roasted a hugh pan full of onions tossed with minced thyme and oregano. The tart took only 30 minutes and the crust (Julia's because it was sitting in the fridge already made up) did turn golden. I think this will be breakfast in the morning.

Thank you Traca for posting!

 
my tartin. not too shabby. it tastes a bit salty though, just the juices so far. can't cut it

till tonight. anyone else find it salty? I thought I was careful with the sprinkles. Mine took a whole lot longer for all the steps than the gals in the blog. and I had my oven at 375---no way would those tomatoes cook down enough at 350 in 30 minutes.(maybe with convection?) I left them in for an hour. and I had to run the crust under the broiler for a few minutes too after 40 minutes of baking---thanks for that tip Traca.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/photo-1-5.jpg~original

 
Thanks so much Ang. I thought it might be about spelling but

figured it would probably be a needle in a haystack. I don't like roasted tomato type dishes but John would love this. And yes, I know I make no sense. I use roasted tomatoes all the time. Spaghetti sauces etc. but when it's stand alone roasted tomatoes not so much. I think it might be because they become very intense.

 
Yes, I found this very intense and rich and salty. Will sprinkle sparingly next time

A salad with a bright vinaigrette would be perfect with this

 
A sin against fine cooking, and still yummy. Thanks Steve and Traca!

I'd already made batches of both Steve's and Traca's slow oven roasted tomatoes to use up the last big batch of garden tomatoes. To make this tart, this perspiring wanna-be-cook put Steve's Romas in a tarte pan, pulled already carmelized onions from the freezer, sprinkled on Costco's Parmesan, and topped it with (GASP!) Pillsbury Crescent dough. You know what? It still tasted great. DH loved it and wants it again. That slow roasting really did concentrate the tomato flavors. I'm eating Traca's as candy.

 
You must log in or register to reply here.
Back
Top