Sunday, August 19, 2012

Tomato Tart

I found this fabulous recipe for a Tomato Tart in Cooking Light.
I had to hurry up and try it before tomato season is over.
We still have good tomatoes at some of the local farmer's markets
so I made this tart for dinner last week with a nice garden salad.

Tomato Tart
from Cooking Light
(with a few small changes)
 (14.1-ounce) package refrigerated pie dough or a pre-made pie crust
Cooking spray
2 1/2 ounces fontina cheese, shredded (about 2/3 cup)
1/2 cup pitted kalamata olives, chopped
1/3 cup sliced shallots
3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
3 tablespoons all-purpose flour
1 tablespoon cornmeal
1 tablespoon thyme
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
1 1/4 cups 2% reduced-fat milk
1 1/2 tbs.  grated Parmigiano-Reggiano
3 large eggs
2 tablespoons fresh basil leaves
1 cup cherry tomatoes, quartered


1. Preheat oven to 350°.

2. Roll dough to a 12-inch circle; press into a 9-inch deep-dish tart or springform pan coated with cooking spray. Sprinkle with fontina, olives, and shallots. Arrange half of tomato slices over shallots Combine flour, cornmeal, and thyme; sprinkle over tomatoes. Top with remaining tomato slices; sprinkle with 3/4 teaspoon salt and pepper.

3. Combine milk, Parmigiano-Reggiano, and eggs; pour into pan. Bake at 350° for 40 minutes or until set; let stand 10 minutes. Top with basil.

4. Combine 1/4 teaspoon salt and cherry tomatoes. Slice tart; serve with cherry tomatoes.

* I made a few minor changes.  First, I used a pre-made crust . If you are going to do this you have to be careful how high you fill the tart.  For our tart, I cut up three different types of tomatoes: roma, heirloom and cherry tomatoes.  I also increased the amount of fresh parmesan to 1/3 cup. I had some pancetta so I added it into the tart as well.  My tart took a little longer than 40 minutes to bake but I would suggest checking on it as it cooks to determine when it is done. 

It was very, very good!

Watermelon, Feta , Olive Salad

I know , I know , I can hardly believe it has been a month since my last post!
So many good things are going on and so blogging had to be put on the back
burner.   As many of you know we started the 2012-2013 school year last week
and I am happy to say that it was a GREAT first week at my new school!

I sat down with the camera just a few minutes ago to see what food
photos I have saved that I haven't posted about yet. There are several recipes to
update all of you on.

Over the summer, my husband had some of his colleagues over for dinner.
They were all very nice.  Meka, who is from Finland, also enjoys cooking
so he put together this beautiful and delicious salad.

The salad was slices of watermelon, red onions that marinated in lime juice,
black olives, feta cheese chopped parsley and mint and then at the very
end a drizzle of olive oil over the top. This dish was both
stunning to the eye and delicious tasting.  

                                                                   Here is a photo!
                                      I will have to try to make this one on my own very soon.