SAVOURY

TOMATO TART…An eventful tart!

2008/09/29 / 34 Comments
“A world without tomatoes is like a string quartet without violins.”
Laurie Colwin

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I had a Tomato Tart on my mind. Was it Tuesdays with Doris? Was it Mondays with Martha? It wasn’t Saturday Snapshots @ Cook Sisters as that’s a non-foodie post, it wasn’t the Friday snapshot at Dhanggits‘ as that is a sweet one. Was it the book Tuesdays with Dorie…or is it just old age approaching? Saw a pie I fell in love with the minute I set my eyes on it, but couldn’t find it in my bursting bookmarked folder.

tomato+tart1

It was a tomato tart & a lovely one…one without eggs in the filling & it sang to me. Eventually, armed with memories & the ever dependable Cook’s Bible from Le Cordon Bleu I set forth making the tart.

tomato+tart3 2Had 3 things in mind…
1. It’s a pie & it’s savoury…so it’s got to get to Ivy’s Savoury Pie Event @ Kopiaste…deadline the 30th of September!savory pies

2. It’s Tomato – reminds me of the ‘O’ foods Event for Ovarian Cancer. If you haven’t heard about it, then do check out Michelle’s blog here at Bleeding Espresso for event rules & many ‘O’ posts. ovarian cancer awarenesswidgetRush coz the event ends at the end of the month! You can find the rules on my Potato Canapes with Cheese & Sage post here too.
3. It’s a bookmarked recipe, at least for the base, from the Cook’s Bible, so it’s also headed for Ruth’s Bookmarked Event. bookmarked+recipesPhew…so armed with all this, I set off to make my TOMATO TART.IMG 6350The basic shortcrust is from ‘The Cook’s Bible’, & I made 2 pie shortcrust bases out of this portion. I used one immediately & put the other into the freezer for use later. Used the second one yesterday & it worked as good as fresh. The bases were thin crust, like I like them, held beautifully, & had less fat. If you want a richer & more indulgent crust, make a single crust out of this portion. Am sure it will guiltily taste yummier!! Yes, there was an egg in the pastry, but egg-o-phobic me didn’t mind it, nor taste it, coz the pie was so delicious.tomato+tart
Pâte sucrée [paht soo–KRAY] A French term for a rich, sweetened short pastry used for desserts such as pies, tarts and filled cookies. Pâte brisée [paht bree–ZAY] A French term for “short pastry,” a rich flaky dough used for sweet and savory crusts for dishes such as pies, tarts, quiches & barquettes. Once worked into a ball, refrigerate dough for 30 minutes to allow it to relax – this helps prevent shrinkage during baking.

IMG 6436 TOMATO TART

Pâte brisée … Savoury Shortcrust Pie Recipe
Ingredients:
Plain flour – 200 gms ; sifted
Salt – 1 tsp
Unsalted butter – 100 gms; diced
Egg – 1 ; lightly beaten
Chilled water – 1-2 tbsp
Method:
  • Put the plain flour + salt + butter in a processor & work in short bursts to make into a breadcrumb texture. You can also do the same by hand by rubbing the butter in with your fingertips.
  • Shake the dough to aerate it. Make a well, add the egg & work the processor till the dough begins to come together. Take out the dough into a bowl, & add a little water, only if required, bring the dough together & shape into a rough ball. DO NOT overwork the dough, or the pastry will be tough.
  • Wrap in cling wrap & chill for 30 minutes.
  • Divide into 2 if you want a thin crust. Roll out & line your pie dish. To prevent baked pastry from shrinking, take care not to stretch the dough when rolling it out & fitting it into the tin.
  • Chill the shell for at least 30 minutes.

Tomato+pieFor the filling:
Roasted garlic paste – 2 tsps (I love the flavours & use this wherever & whenever possible)
Cottage cheese – 200gms ; grated (use whichever cheese you fancy)
Sweetcorn – 1 cup (I like to make mine fresh)
Roasted bell peppers – 1 red & 1 yellow; sliced fine
Cheddar – 50-100 gms for topping
Tomatoes 6-8 ; sliced thick
Fresh basil leaves – a good handful
Method:

  • Brush the base generously with the garlic paste.
  • Top with cottage cheese, followed by corn, roasted peppers & season with salt & freshly grated pepper. Generously grate cheese over the top. Line the whole pie with tomatoes slices.
  • Bake at 180 degrees C for about 30 minutes; till done.
  • Sprinkle with finely chopped fresh basil. Enjoy.
  • Note: I made the other crust into a Chicken & Mushroom savory pie…will post that one soon.

tomato+tart2This post is double-bookmarked!! I just found the tart recipe while browsing blogs. The evasive tart was traced to Mimi on the Move! Hurrah…what a relief! IMG 6405Do check out her blog when you have the time. It has great recipes, & does throw up interesting bits of wisdom from Mr Mimi as well. In addition, there’s a brilliant lot of photographs she clicked in Africa a while ago!tomato+tart4

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Posted by Deeba @ PAB

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