Tuesday, August 13, 2013

Tomato, Tomato, Tomato!

Between the delicious big boys coming from the CSA and what i am getting from my own garden, I am once again inundated with tomatoes! It's not a bad situation to be in by any means! I think I will be bringing out the canning supplies any day now! YAY! In the meantime, I have been cooking with those bad boys as much as possible. This weekend was a new experiment that was an instant hit....French Tomato Tart! YUM! The recipe called for goat cheese, which I didn't have, so I subbed with fresh mozzarella. I think a well drained ricotta or farmers cheese would also work superbly! I plan on making this tart a few more times and experiment with it since it seems so variable and adaptable. I recommend you try it while to big red beauties are in season!

French Tomato Tart

1 unbaked pie crust (store bought or homemade)
One unbaked tart dough (see recipe, below)
1 Tablespoon Dijon or whole-grain mustard
1 teaspoon mayonnaise 
2-3 large ripe tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon
8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds
1 1/2 tablespoons quality honey
Preheat oven to 425 F
Line the bottom of a tart pan with the pie dough
Mix mustard and mayonnaise in a small bowl. Spread an even layer of mustard/mayo mixture over the bottom of the tart dough and let it sit a few minutes to dry out.

Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with the honey.

Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.


Friday, August 2, 2013

Tomato Time

That's right folks! The tomatoes are starting to come in! I have been getting large ones from my CSA for the past few weeks and now the cherry tomatoes in my garden are ripening like crazy! So last night I tried an new recipe and it was GOOD! Of course the husband turned his nose up at first - he fears the unknown - only to proclaim it's deliciousness after the meal was done. MEN! LOL! My step daughter said I had to make this every time she came over for dinner. LOL! So here it is: Balsamic roasted tomatoes with spinach, prosciutto and mozzarella!

Balsamic Roasted Tomatoes with Spinach, Prosciutto and Mozzarella

 2-3 ripe summer tomatoes, sliced into thick rounds
Balsamic vinegar

Salt and pepper
garlic powder
Italian seasoning
Frozen or fresh spinach, chopped (squeezed dry if frozen)
2-3 thin slices of prosciutto
Fresh mozzarella, sliced

Pre heat oven to 400 F

Marinate tomato slices in the balsamic vinegar for at least 30 minutes
Lay tomato slices in a single layer on a foil lined baking sheet
Pour vinegar marinade over tomatoes
roast for 20 minutes
Remove from oven and season with salt, pepper, garlic powder and Italian seasoning
Top with prosciutto, spinach and mozzarella
Return to oven and roast another 5-10 minutes or until cheese is fully melter and starts to brown (You can use broiler to brown cheese as well)