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
Cooking spray
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 BabySouthern Sundays at Slice of Southern, and On the Menu Monday at Stone Gable.

One year ago - Grilled Thai BBQ Chicken












Two years ago - A trip to Highlands, NC













Happy belated birthday to Julia Child. She would have celebrated her 100th birthday August 15th. Her cookbook Mastering the Art of French Cooking taught me and many, many others how to cook and appreciate French food at home. I also learned my knife skills from her book. She was an inspiration to all of us. Thank you Julia for all you did for the food world. Where would we be without you?
Bon Appetit!


57 comments:

  1. I still don't have any nice tomatoes yet..even store or market bought ..hope to remedy that soon..Both look great such wonderful colors..Fontina cheese makes everything taste good..thyme and Kalamatas too..Happy Birthday month..Like one of my dd's and 2 friends:)

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  2. Bring on those tomato recipes--I can handle them! I am thinking to prepare that deep dish tart and enjoy it in honor of your birthday!!

    Best,
    Bonnie

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  3. What a beautiful tart! So colorful and appetizing.

    Cheers,

    Rosa

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  4. I agree that either way would be delicious Sam. I do love heirloom tomatoes!!

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  5. What a great way to eat up more of those wonderful, vine ripe tomatoes. I love the free-form look of the tart made in the springform pan.
    Happy Birthday, Sam!

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  6. Happpy Birthday Sam. It seems fitting that you and Julia Child celebrate your birthdays in August. Your tomato tarts look fantastic!

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  7. Happy Birthday Sam! I love a good tomato tart...I am trying out a new version today in fact! Yours look delicious!

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  8. Happy Birthday Sam! Wish you the best year to come. What a nice tart.

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  9. Oooh, that looks delicious. Gonna have to give it a try.

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  10. Both look stunning with beautiful lively summer colours!

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  11. You always have something delicious here to tempt my tastebuds, and this is definitely one of those times. I made a tomato pie this past weekend, and we loved it - and it was so easy. Easy is a very good thing.

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  12. ME GUSTAN LAS DOS VERSIONES CAROLINA!!!
    Saludos amiga :)

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  13. With all the tomatoes we have in the garden guess what we will having to morrow and I may just celebrate my birthday on Sunday with another one :) Happy Birthday to you Sam and I hope there are many more to follow Diane

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  15. You can tell when a recipe will probably be wonderful by two observations: a) It looks fantastic before it goes into the oven and, b) It looks even better when it emerges from the oven. This is such a recipe .... both ways ....

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  16. Heirlooms are my faaavorite! Looks fabulous, my friend!

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  17. Sam this looks so refreshing,I do love me some maters,anytime-anyway...thanks for sharing this gorgeous FOODIE,I saw it at FOODIE FRIDAY'S it was so lovely I had to come check it out.

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  18. These both look delicious, Sam. Our tomatoes have not yet come in and I'm anxiously awaiting their arrival. These recipes look like a wonderful way to use them. Have a fabulous weekend. Blessings...Mary

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  19. This is a gorgeous tart! Very colorful and I just LOVE your recipe.
    I'd love to try it, so I'm pinning it :)

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  20. Both are absolutely gorgeous and I wish I had a slice now! Seasonal tomatoes have such a depth of color and flavor they truly are gems-enjoy:@)

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  21. Wow they look awesome Sam and of course your shots of them are equally impressive. happy 50th BD

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  22. You are so right, Sam, that a good heirloom tomato tart like these can be better than cake. i love that they are low calorie.

    Happy birthday in advance!

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  23. This is so gorgeous! I never made a savory tart before, I must try it soon!

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  24. Putting Fontina on the grocery list... This sounds wonderful!

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  25. Happy Birthday sweet same and I love the way you celebrate

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  26. What a beautiful dish. Thank you so much for sharing the recipe. I can't wait to try it.

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  27. Sam, your cooking is only one of the many things that make you so special to me. Happy Birthday....Love, M

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  28. Both look delicious.You did an outstanding job on them and I can't wait to try this out.

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  29. I love both versions!! Thanks for sharing at Foodtastic Friday Sam!!! xo

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  30. Gorgeous tarts - both of them! The addition of the yellow tomatoes make them some photogenic :) I only have red tomatoes this year but I can't wait to try some in this recipe. It looks so good!

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  31. Happy belated birthday to you, too! These tarts must have been a delightful way to celebrate. I'm lucky to have enough tomatoes right now to try them both.

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  32. You are seriously making my mouth water! What a delicious quintessential summer delight.

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  33. I'd take that over a cake any day Sam. Beautiful. Happy Birthday by the way. :) Keep those tomato recipes coming. I'm a big fan also.

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  34. Beautiful! How rustic this tart looks! I love when tomatoes are in season - it's the perfect summer food.

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  35. My zucchini went kerplunk but my tomatoes keep on giving. I will be doing one of these or both. Love the idea of melty-fontina with it. Hope you are having a grand (b.d.) day!

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  36. Both of these look wonderfully delicious…I could celebrate my birthday gladly with one of these tarts! Beautiful! Happy Birthday month!!

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  37. OMG, these are mouth watering delicious! I wish you lived next door! I'd be knocking! LOL!!! I'm expecting TONS of tomatoes soon, and you can bet I'll be making one of these or maybe both of these tarts!

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  38. The rainbow of colors on your pies create a visually arresting masterpiece. Happy birthday Sam! It's great to be a Leo and share a birthday month among the greats.

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  39. Now that's my kind of birthday cake!!!

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  40. Beautiful, Sam! I'd serve the tart pan version to company and the rustic version to family and friends!

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  41. Sam that looks mighty fine, but I'll have to make it with half and half, as non-fat and 2% are nowhere to be found in the fridge, lucky me.

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  42. Happy Birthday... a tomato tart over a cake my Italian grandmother would love you. It is just as beautiful as a cake and when tomatoes are at their prime they are exquisite. Thanks for sharing this on foodie friday.

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  43. Hello Sam

    Wishing you a very Happy Birthday. I also will celebrate on August 24.
    You quiche with tomato sounds delicious and I think I shall trade my birthday cake for this dish.
    Thanks for sharing the receip

    Helenxx

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  44. Gorgeous! The perfect way to celebrate the heirlooms of summer and a double good way to celebrate your birthday! Hope it's a great celebration!

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  45. More like heirloom tomato ART! That is so beautiful to the eye.

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  46. I'm with you on the tomato love! What a stunning tart...and a bonus that it's from Cooking Light :)

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  47. I don't just love tomatoes ~ I adore them! My favorite sandwich is a tomato sandwich hands down. This tart looks fabulous and it is exactly what I would want if it were my own birthday. I will be trying out your recipe soon. I'm your newest follower!! Stop by for a visit sometime.

    Hugs,
    Susan and Bentley

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  48. Omigosh, this looks absolutely delish! Heirlooms are at the height of their season now, and I see this tart in my very near future.

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  49. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  50. These are just gorgeous! We've had an unusually cool spring & summer in SoCal, so our tomatoes are just starting to come in - this looks like a recipe to try!

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  51. Fresh tomatoes, olives, fresh herbs... what a delightful summer dish and a lower calorie use of my tart pan!

    Joyeaux anniversaire, Sam!

    Bises,
    Genie

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  52. This looks fabulous! I love quiche, and love a nice tomato tart.

    Happy Birthday!

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  53. Happy Birthday!! And - yummmmmmmmmmmm! This looks as good as I imagined. I too am a fan of heirloom tomatoes - thanks so much for sharing this recipe!

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  54. Oh my! What a beauty! I truly wish I could taste this right this moment! All of my favorite things in one pie...wow. I saw this featured on Simple Living and had to stop by and show you some love. Now following you. I'm hosting a hop too if you'd like to share this there as well: http://jessica-healthymommyhealthybaby.blogspot.com/2012/08/sweet-saturday-17-with-crab-and-corn.html. Have a nice weekend :)

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  55. Love, Love this tart! Thanks for sharing on Southern Sundays.

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  56. I featured this on Sweet Saturday, take a look: http://jessica-healthymommyhealthybaby.blogspot.com/2012/08/sweet-saturday-18-with-sweet-features.html. Thanks for the lovely comment you left me, and keep up the great work! It's nice to get to know you too :) Have a nice weekend.

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Sam