Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Tomato and Fontina Tart

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Tomato and Fontina Tart Empty Tomato and Fontina Tart

    Post by Lobo Wed 03 Feb 2016, 9:18 pm

    Tomato and Fontina Tart Img81l
    Tomato and Fontina Tart
    Tomato and Fontina Tart Translucent
    Be the first to Write a Review
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Servings: 6
    This recipe yields enough flaky, buttery dough to make a delicious summertime tomato tart plus another small plate. If you are planning to use one or both pieces of dough right away, first wrap them securely in plastic wrap and refrigerate for at least 30 minutes. Or, place one or both of the wrapped disks inside a resealable plastic bag and freeze for up to 3 months. To use, the dough must be defrosted at room temperature until workable but still slightly chilled, about 2 1/2 hours.





    • 104

    Ingredients:

    For the savory tart dough:


    • 3 1/2 cups flour
    • 1/2 tsp. salt
    • 1 cup unsalted butter, cubed
    • 2 eggs, lightly beaten
    • 1 Tbs. fresh lemon juice
    • 1/4 cup ice water, plus more as needed
       
    • 3 large garden or heirloom plum tomatoes, cut into slices 1/4 inch thick
    • 2 shallots, halved lengthwise and thinly sliced
    • Salt and freshly ground pepper, to taste
    • 3 oz. fontina cheese, thinly sliced
    • 1 egg yolk, whisked with 1 tsp. milk
    • 2 Tbs. finely chopped fresh basil (optional)

    Related Recipes


    Tomato and Fontina Tart Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, full-bodied red wines from our Wine Club.

    Directions:

    Make the dough
    In a food processor, combine the flour, salt and butter. Pulse until the mixture forms coarse crumbs. In a small bowl, whisk together the eggs, lemon juice and the 1/4 cup ice water. With the motor running, quickly add the egg mixture to the flour mixture and process just until the dough comes together. Turn out onto a lightly floured surface and form into a smooth cylinder. Cut in half and shape into 2 thick disks. Refrigerate 1 disk and wrap 1 disk for future use (see note above).

    Roll out the dough
    Preheat an oven to 375°F.
    On a lightly floured surface, roll out the chilled dough disk into a rough 12-inch round or square. Fold the dough round in half and transfer to a 9-inch round or square tart pan. Unfold the dough and ease it into the pan, patting it firmly into the bottom and building up the sides.

    Assemble and bake the tart
    Arrange the tomatoes and shallots evenly over the crust. Season with salt and pepper and top with the cheese. Lightly brush the egg mixture over the edges. Bake until the crust has browned and the cheese has melted, 35 to 45 minutes. Let cool briefly in the pan on a wire rack.

    Garnish the tart with the basil and serve warm. Makes one 9-inch tart; makes 2 savory tart dough disks.

    Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

      Current date/time is Thu 28 Mar 2024, 6:07 pm