USVI-On-Line

Mary Beth, when I win the Lotto, you and Becky are hired as my personal chefs! Of course that will include guest houses in the compound on the island.

Ok, so I show this to Rick because I know he'll really like it too. I said, "I guess it'd be kind of like a quiche." And he says, "Nooo... that's like the Escalade of Pizzas!"

mbw1024 wrote:Tomato tart in basil garlic crust.
Might good!

OK you got me on this one. That's the most amazing thing I've seen in awhile and I'm going to make one. Is this close to your recipe? http://www.ezrapoundcake.com/archives/3547

mindehankins wrote:OK you got me on this one. That's the most amazing thing I've seen in awhile and I'm going to make one. Is this close to your recipe? http://www.ezrapoundcake.com/archives/3547

that is the exact recipe I used. I didn't change much but to amp up the garlic in the crust, just because I like it that way

will also note that the combo of tomatoes and cheese created a good deal of water content if you ask me. you have to let this rest after baking and I even had to blot mine a little to soak up some water that had come to the surface.

That is the recipe I used also. I'd forgotten which book I found it in. I really love that Jack Bishop cookbook. It has great pasta and vegetable recipes.

I slice the tomatoes and sprinkle them with salt, and then let them drain on paper towels for an hour before assembling the tart. That helps a little bit with the water issue. I salt and drain the cheese also. Fresh mozzarella gives off a lot of water when you bake it.

Becky, what does salting the tomatoes & cheese do? Does it draw out the water? I eat pretty much salt-free as possible, can they drain without the salt very well?

I know it draws the water out. I did it with my pickles and was amazed at how much water the salt pulled off of them. I've never tried it with cheese though...that'll be different. Do you suppose I could rinse the salt off the cheese afterwards?

Minde, I do rinse the cheese off after salting, then pat it very dry with towels. I only salt fresh mozzarella cheese. I don't think it would have any effect on other kinds.

Margo, I suppose you could try slicing the tomatoes and putting them in a colander for a while without salt...I don't think it would draw off as much liquid though.

Another trick I've used with this tart is to blot the surface with paper towels a couple of times while it bakes.

OK, now I have to make this tart again. Look out oven!

Thanks! Now I'm on the hunt for some good farm to market tomatoes! We've got some great ones around here!

Ok tart makers - what are your thoughts on me using pie crust (store bought) and layering the basil and garlic on top before the tomato and cheese?

I don't have a food processor (yet) and am looking for an easy way out.

PA Girl wrote:Ok tart makers - what are your thoughts on me using pie crust (store bought) and layering the basil and garlic on top before the tomato and cheese?

I don't have a food processor (yet) and am looking for an easy way out.

I'd go pesto if I was doing it that way. The idea of just laying basil leaves down doesn't thrill me.
You can do the crust w/out the processor too. It's not that hard.

mbw1024 wrote: I'd go pesto if I was doing it that way. The idea of just laying basil leaves down doesn't thrill me.
You can do the crust w/out the processor too. It's not that hard.

Why didn't I think of that? We always have pesto on hand.

I am going to try this tomorrow night.

Thanks so much for the advice! Our tomatoes all died with late blight, but the farmer's markets have fresh tomatoes

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yes I used the tart pan.
hmmm .. not sure about the spring form pan because this would sit very low in the pan and I'd wonder what the high sides would do to browning, etc.

well I guess you could try it and if needed undo the sides near the end and lay it on a cookie sheet for add'l browning? Or I might just go with a regular pie dish if you have that.