ANNA'S TOMATO TART
Steps:
- Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
- On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
- Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
- Cool slightly, cut into squares, and serve warm or at room temperature.
ONION AND OLIVE TART
Adapted from a recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week', and posted for the 2005 Zaar World Tour. The pastry used in this recipe has been posted separately: Recipe #140957.
Provided by bluemoon downunder
Categories Savory Pies
Time 1h25m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a preferably non-stick pan over a low heat, and sauté the onions and garlic, until they are softened but not browned, for about 25 minutes. Drain and reserve the oil; and cool.
- Preheat the oven to 200°C, lightly grease a 29cm x 21cm rectangular flan pan, and press the pastry firmly into the pan. Trim and discard any excess pastry and chill the pastry-lined pan for 15 minutes.
- Spread the onions and garlic over the pastry, top with the sliced tomatoes, anchovy fillets and olives, and drizzle with the reserved oil.
- Bake for 40-45 minutes, until the pastry is crisp and golden.
- Serve.
Nutrition Facts : Calories 275.8, Fat 18.1, SaturatedFat 3.4, Cholesterol 5.1, Sodium 415.9, Carbohydrate 25.1, Fiber 3.2, Sugar 6.2, Protein 4.7
LEMON AND POPPY SEED OLIVE OIL COOKIES
A delightful cookie, moist on the inside and crisp on the outside. They have a nice bright, lemon flavor with a little crunch from the poppy seeds. You don't have to use the most expensive olive oil, but do use a good flavored extra virgin one. For my vegan friends, this recipe can be easily made without any eggs (see instructions in the recipe).
Provided by verbena
Categories Dessert
Time 35m
Yield 12-16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
- In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
- Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
- Put a few tablespoons of sugar in a flat dish.
- Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
- Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
- Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
- Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.
Nutrition Facts : Calories 134.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 35.2, Sodium 32.7, Carbohydrate 18.3, Fiber 0.5, Sugar 8, Protein 2.5
PLANT-BASED TOMATO TART
A vegan version of heirloom tomato pie. It uses cashews and chickpeas as a fluffy filling, then it's topped with fresh summer tomatoes and jalapenos for a kick. Use an olive oil brisee for a crisp, light, and healthy touch.
Provided by Buckwheat Queen
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Soak the cashews in water for at least 1 hour, up to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
- Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
- Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
- Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
- Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
- Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
- Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
- Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 30.7 g, Fat 23.7 g, Fiber 5.4 g, Protein 9.5 g, SaturatedFat 4.2 g, Sodium 417.9 mg, Sugar 4.9 g
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5/5 (26)Total Time 40 minsCategory AppetizerCalories 136 per serving
- PRE-BAKE THE PUFF PASTRY: Line a rimmed pan with parchment paper. Unfold the puff pastry sheet and set it on the parchment. Stretch it if necessary to about 14 x 14 inches and 1/8 inch thick. Score a line 1/2 inch in from all sides with a knife to make a border (not cutting all the way through). Prick the dough with a fork over the entire sheet of pastry except the border. Spread a very thin layer of Dijon over the inside surface. Brush the border with the eggwash (egg plus water). I use my fingers for both these steps. Bake for 15 minutes until golden brown. If pastry is puffed up in the middle, gently press it down.
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- ASSEMBLE TART AND BAKE: Sprinkle cheeses over the pre-baked tart inside the border. Place tomatoes on top of the cheese in a single layer, cut side facing up. Spoon on any of the tomato seasonings left in the bowl. Bake the tart for another 12-15 minutes. Remove from oven, transfer to a cutting board and cut into 16 squares with a sharp knife. Serve warm . Can be made ahead - Note 1.
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