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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Tomato and Fontina Tart

Share
avatar
Lobo
Moderator
Moderator

Posts : 21891
Thanked : 1024
Join date : 2013-01-12

Tomato and Fontina Tart

Post by Lobo on Sun 07 Feb 2016, 8:46 pm


Tomato and Fontina Tart

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.



  • Printer Friendly Version






  • 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


  • Ham and Spinach Quiches >
  • Easy Beef Empanadas >
  • Mushroom and Mascarpone Tartlets >


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 30 Mar 2017, 9:42 am