HEIRLOOM TOMATO GALETTE WITH PECORINO
I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. -Jessica Chang, Playa Vista, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours., Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes., Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet., Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.
Nutrition Facts : Calories 317 calories, Fat 23g fat (15g saturated fat), Cholesterol 68mg cholesterol, Sodium 559mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
HEIRLOOM TOMATO PANZANELLA
Provided by Geoffrey Zakarian
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
- Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
- Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
ROASTED TOMATO AND EGGPLANT GRATIN
Steps:
- For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
- For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
- Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
- Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.
HEIRLOOM TOMATO GRATIN
Make and share this Heirloom Tomato Gratin recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees.
- You'll need a shallow 2- to 2 1/2-quart baking or gratin dish.
- Vigorously rub inside of dish with garlic, discard garlic.
- Brush dish with 1 T oil to coat.
- Heat 1 1/2 T oil in large skillet over medium low heat.
- Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned.
- Remove from heat, stir in orange zest and juice, honey and 1 1/2 t thyme.
- Scatter half over bottom of prepared dish; top with half of the tomatoes and season with half the salt and pepper.
- Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.
- Mix bread crumbs, cheese and remaining 1/2 T oil and 1 1/2 t thyme until crumbs are evenly moistened.
- Sprinkle over tomatoes.
- Bake 20-24 minutes until crumbs are golden and juices bubble.
- Serve hot or warm.
Nutrition Facts : Calories 167.1, Fat 5.6, SaturatedFat 0.9, Sodium 167.9, Carbohydrate 26, Fiber 3.4, Sugar 8.3, Protein 4.7
HEIRLOOM TOMATO GRATIN
This simple heirloom tomato gratin makes a lovely dish. Use red tomatoes and yellow tomatoes if you don't have heirloom tomatoes. The recipe comes from the Family Circle Magazine.
Provided by Barb G.
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Place tomato slices on paper towels; sprinkle with 1/2 teaspoon of the salt and let stand for 15 minutes,pat dry with paper towels.
- Coat a 2-quart oval baking dish with 1 teaspoon of the olive oil; sprinkle 1 tablespoon of the bread crumbs over the bottom of baking dish.
- Place 1/2 the tomato slices in prepared baking dish(on top of the bread crumb), overlapping if necessary; season with 1/8 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Sprinkle 1 teaspoon of the olive oil, 1 tablespoon of the oregano, and 1 teaspoon of the thyme over the top; TUCK in the garlic and sprinkle the remaining 2 tablespoons bread crumbs over the top.
- Place the remaining tomato slices in the dish and season with remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; sprinkle remaining olive oil, oregano and thyme over the tomatoes.
- Bake in 450 degree oven for 30 minutes; scatter Parmesan cheese on top; bake an additional 10 minutes; remove gratin from oven and let stand for 10 minutes before serving, enjoy.
Nutrition Facts : Calories 76.6, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 385.1, Carbohydrate 8.2, Fiber 1.8, Sugar 3.5, Protein 3.3
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- Heat oven to 425°F. Rub the inside of a 2- to 2 ½-qt baking or gratin dish with garlic, then coat with oil.
- Add the onion and cook, stirring occasionally, until tender, 12 to 15 minutes (do not let it brown).
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- Preheat oven to 400 degrees F. Coat a 9-by-13-inch pan (or similar-size 3-quart baking dish) with cooking spray.
- Heat oil in a large skillet over medium heat. Add bread and cook, stirring occasionally, until brown and crispy, 6 to 8 minutes.
- Transfer the bread to a large bowl. Gently stir in cream, 1/4 cup cheese, marjoram, garlic, vinegar, salt and pepper. Spread the mixture in the baking dish. Layer tomatoes on top and sprinkle with the remaining 1/4 cup cheese.
- Bake the gratin until golden and crispy on top, 40 to 45 minutes. Garnish with marjoram, if desired.
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