Let’s call the whole thing on

July 17, 2007

"Tah-mae-toe" or "Toe-mah-toe"?  Fruit or vegetable?  So much controversy over the tomato. 

Tomatoes are one of those foods that is quintessentially perfect in the summer (and usually gritty and lousy in the winter).  So get ‘em while the getting’s good.  I picked these up in Nashville to make this tart (some red and some heirloom yellow–not as flavorful, but pretty).  Illinois tomatoes aren’t quite ready yet–but soon, very soon.  And, my state of origin:  Arkansas, is in its tomato prime.  By the way, Arkansas likes to play both sides on tomatoes by declaring it the state fruit and the state vegetable.  More on that here.

I adapted this recipe from a Cook’s Illustrated I read recently.  You could substitute asparagus, mushrooms, anything that strikes your fancy.  It turned out elegant enough to serve for dinner with a salad.  When I make it again, I’ll probably roll the puff pastry out a little thinner.  More room for the tomatoes.

Tomato Tart

serves 4-6

1 package puff pastry–thawed overnight in the fridge

1 egg white–beaten in a bowl for egg wash

4-5 ripe tomatoes

2 cups shredded mozzarella (or gruyere, or asiago, or whatever cheese you fancy)

1 minced garlic clove

chopped basil

Take out the puff pastry and lay the 2 pieces flat, with one inch overlapping between the pieces.  Roll them into one long flat piece.  Brush with the egg wash.  Cut about 1/2 inch off on all sides.  Use the cut pieces to create an edge on the crust–"gluing" them on with the egg wash.  Bake according to package directions–don’t let the edges get too brown.  Thinly slice the tomatoes.  Lightly sprinkle kosher salt on both sides of the slices and place them between paper towels on a rack on a sheet pan (or the tart will get soggy).  Allow them to drain for 1-2 hours. 

Once the tart shell is cool, sprinkle with the cheese.  Layer on the tomatoes.  Sprinkle with the garlic.  Put back into a 350 degree oven for about 10-15 more minutes.  Sprinkle with the basil before you serve it.  This tastes great slightly warm or at room temperature.  It’s also good cut into small pieces as an appetizer.

Posted in Farmer's Market, Vegetables, General