Monday, August 9, 2010

tomato tart

This time last year, I had a real job. Hard to believe, I know, but I actually held down steady employment, learned how to make the most beautiful spreadsheets, and kept my shoes on for basically a whole day. It was a great job, and driving by the office on my way to get ice cream by the sound makes me crazy nostalgic for those days. The best, of course, were when I would set up the catering from the Sono Baking Company and hide the tomato tartlets in the back, hoping that there would be one left over for my lunch. These little buttery monsters inspired larceny in my soul, so you know they're good. And now the cookbook is mine all mine... thanks, Mom!... so my east-coast send-off has been filled with the treats I have grown to love (to steal).

Tomato tart

+Pate brisee (otherwise known as pie crust)
*So the recipe in the cookbook is basically the same as Martha's, probably because the author was the mastermind behind her baking cookbooks/shows/etc before moving to scenic south norwalk. You could also cruise smittenkitchen for more highly favored, bendy brisees, although frankly as far as pie crust is concerned I am more concerned with the easy flakey buttery quotient than the picture-perfection-despite-a-thousand-instructions quotient. BASICALLY. End up with ONE PIE CRUST.
+a tomato
+1/2 cup of fontina cheese
+a head of garlic

-Preheat the oven to 425, and toss in the whole head of garlic to roast. If you are pressed for time (because it will take like 45 minutes) you can always boil the garlic, a little trick I learned from my dad that makes me feel like a domestic goddess of roasty garlicy goodness every time I use it.

-Make a pie crust, if you zoned out during that informational stage and neglected to do so. Press it into a pie tin, and let it chill out while the garlic cooks. People think that pie crusts are mega-fussy, but I can personally attest that this wabisabi chef whipped this tart up in an hour so don't worry about the "chill for an hour blah blah" thing.

-Go harvest the sexiest tomato from your container garden and core and slice it pretty thinly. Also grate that fontina.

-Denude the garlic and smash it up with some olive oil, then rub that stinky goodness all over the bottom of the tart crust. Now half the cheese, the tomatoes in an attractive pattern, more cheese, salt, and pepper.

-Bake for half an hour to 45 minutes

Lily's first cookbook book jacket photo, right? I love it.

1 comment:

Emily said...

This was really, really good! And it was great to cook with you again, Lily... Mom