Thursday, August 16, 2012
Heirloom Tomato Tart - two different versions
I just can’t seem to get my fill of the wonderful heirloom tomatoes this summer. Bear with me for one more tomato post. I’m beginning to believe tomatoes may be my all time favorite food, even surpassing my love of wild-caught shrimp.
Since my birthday is this month, instead of a cake I’m celebrating with a tomato tart or pie if you will. I’ve prepared it two different ways. One was baked 9” springform pan and looks more like a deep dish pie than a tart.
In the other one, I’ve used a tart pan and, as you can see, resembles a quiche. Either way they were delicious.
Any garden fresh red summer tomato is perfect, but if you can find heirloom tomatoes in a couple of different colors, so much the better for appearance sake, as well as the depth of flavor the heirlooms bring. The kalamata olives bring a surprise flavor and the shallots give a little crunch to this.
When I think of savory pies or tarts, I usually associate them with lots of calories and fat primarily coming from heavy cream and lots of cheese. I even have an old recipe that uses mayonnaise. This one from Cooking Light comes in under 300 calories per slice and serves 8. Add a salad and you’ve got a light, delicious summer meat-less meal or serve a slice as an appetizer with drinks.
Heirloom Tomato Tart / Deep Dish Pie
Adapted slightly from Cooking Light – serves 8
½ of a 14.1 ounce package refrigerated pie dough
3 heirloom tomatoes, preferably different colors
Kosher salt and freshly ground black pepper
All purpose flour for rolling the dough
2 ½ ounces (2/3 cup) fontina cheese, grated
½ cup pitted and chopped kalamata olives
1/3 cup peeled and sliced shallots
3 tablespoons all purpose flour
1 tablespoon cornmeal
1 tablespoons fresh thyme, chopped
1 ½ cups 2% reduced-fat milk
1 ½ tablespoons grated Parmesan cheese
3 large eggs
Fresh basil leaves for garnish
Bring refrigerated pie dough to room temperature. In the meantime, cut tomatoes into ¼ to ½” thick slices and gently push out the seeds with your fingers. Sprinkle the tomatoes with salt and freshly ground black pepper and place on thick paper towels to drain. Let them drain for about 15 minutes while you preheat the oven to 350 degrees F.
For a tart, coat 9” deep-dish tart pan with cooking spray. For a deep dish pie, coat a 9” springform pan with cooking spray. Sprinkle a cutting board or your counter with a little all purpose flour and roll the dough into a 12” circle. Fold the dough in half, then into a quarter for ease of carrying to the prepared pan or roll it around your rolling pin. Carefully press the dough into the pan and crimp the edges. Cut off excess dough in making in a tart pan. Sprinkle the dough with a base of fontina cheese, olives, and shallots, then arrange half of the tomato slices over the base mixture. Combine the flour, cornmeal, and chopped fresh thyme and sprinkle over the first layer of tomatoes. Top with the remaining tomato slices and sprinkle with a little more salt and freshly ground black pepper.
In a bowl, whisk together the milk, grated Parmesan cheese, and eggs, then pour the mixture over the tomatoes. Place the pan on a large sheet pan and bake in the oven for 40 – 50 minutes until set. (The pie in the springform pan will take longer to cook than the one in the tart pan.) Test for doneness by jiggling the pan. It will be done when the filling no longer wiggles. When done, remove from the oven and let stand 10 minutes before serving. Top with small basil leaves. Can be served warm or at room temperature.
This is being linked to Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at The Tablescaper, Healthy Mommy, Healthy Baby, Southern Sundays at Slice of Southern, On the Menu Monday at Stone Gable, and Food on Friday at Carole's Chatter.
One year ago - Grilled Thai BBQ Chicken
Two years ago - A trip to Highlands, NC