VEW
The perennial question of what to do with the abundance of in-season tomatoes is upon us. Here are a few good recipes that I have made this week.
Rustic Tomato Tart. You can use purchased pie crust or puff pastry to make such a tart, which is what I do in a pinch but I don’t love them. Homemade is definitely the way to go if you have the time (you can use a basic pate brisee recipe like this). While you can use just about any cheese that suits your fancy, I have had great success with Brie, Fontina and goat cheese. You can add in any combo of fresh herbs that floats your boat as well. I like the pepperiness of thyme to offset the sweetness of basil, but really, anything goes with tomatoes and cheese right?
1 recipe tart dough (see above)
variety of fresh tomatoes, sliced in 1/2" slices
variety of fresh chopped herbs
Parmesan cheese
Your choice of cheese, thinly sliced
Preheat oven to 375. line a baking sheet with parchment paper.Roll dough into a circle and transfer to parchment. Sprinkle with some freshly grated Parmesan and put in the oven for about 8 minutes, or until just beginning to turn golden (not brown!). Remove and layer tomato slices in concentric circles leaving about 1 inch of dough at the edges. Sprinkle with herbs. Top with cheese. Gently fold the edges of the dough inward, pleating as you go to form a rustic looking tart. Bake until the cheese is melted and the crust is golden brown.
The finished productRoasted Tomatoes with Herbed Goat Cheese and Lavash Crackers
This past weekend the number of tomatoes gracing my countertops slowly threatening to go bad were causing me a fair amount of stress. So I cut up a bunch of the Garden Peach variety that is growing like mad in my garden and tossed them in a pan with salt and olive oil and roasted them at 350 until they were soft and carmelized. At this point my husband announced that he would like to make the appetizer, so we ran out to our garden in the pouring rain and cut some chives, oregano, parsely, thyme and basil and came in sopping, but triumphant. My willing sous-chef finely diced the herbs and mixed them into about 4 oz of goat cheese with a little cracked pepper and then dropped mounds over the roasted tomatoes. We served it with some homemade lavash crackers and voila!
This past weekend the number of tomatoes gracing my countertops slowly threatening to go bad were causing me a fair amount of stress. So I cut up a bunch of the Garden Peach variety that is growing like mad in my garden and tossed them in a pan with salt and olive oil and roasted them at 350 until they were soft and carmelized. At this point my husband announced that he would like to make the appetizer, so we ran out to our garden in the pouring rain and cut some chives, oregano, parsely, thyme and basil and came in sopping, but triumphant. My willing sous-chef finely diced the herbs and mixed them into about 4 oz of goat cheese with a little cracked pepper and then dropped mounds over the roasted tomatoes. We served it with some homemade lavash crackers and voila!
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