Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Tomato Tart

This is such a tasty way to use summer tomatoes from the garden.  Plus, it looks pretty and elegant and will impress your friends. 😉

Ingredients

  • Flour, for dusting work surface
  • 1 recipe basic flaky pie crust, or 1 (9-inch) ready-made refrigerated rolled pie crust
  • 3 large tomatoes, sliced 1/4-inch thick
  • 8 ounces mozzarella, sliced or shredded
  • 1/4 cup chiffonade basil leaves
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil

Directions

Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.

Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

From Gina’s Summer Tomato Pie from FoodNetwork.com.

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Cornmeal-Crusted Roasted Ratatouille Tart

Ingredients

Crust:

  • 2/3 cup yellow cornmeal
  • 1/3 cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 3 tablespoons water

Filling:

  • 2 tablespoons plus 1 teaspoon olive oil
  • 1/3 cup onion, chopped
  • Cooking spray
  • 1/2 pound thinly sliced eggplant rounds
  • 1 zucchini, sliced into 1/8-inch rounds (about 1/2 pound)
  • 3 medium tomatoes, sliced thinly
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces shredded part-skim mozzarella cheese
  • 1/4 cup shredded fresh basil leaves, or dried basil to taste
  • 1/4 cup freshly grated Parmesan

Directions

For the crust: Preheat the oven to 350 degrees F.

Combine cornmeal, pastry flour, and salt.  Add butter and oil and cut in using a pastry cutter (or food processor), until mixture resembles small pebbles. Add water and mix until mixture forms a loose dough. Press dough into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked beans, or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; cook onion until beginning to caramelize. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.

Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and onion, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

Adapted slightly from Cornmeal-Crusted Roasted Ratatouille Tart by Ellie Krieger.

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