I saw this recipe for Artichoke and Fava Pappardelle in my new March issue of Sunset Magazine. I had just received artichokes in my Farm Fresh To You delivery that morning and was so excited to try something new, (I feel like I’ve been in […]
I got the idea to make this tart by the over abundance of apples we have…we have a Golden Delicious Apple tree in our back yard…Peter keeps bringing apples home from the property he is working on…and of course, people have been giving us […]
Peter came home the other night from work (6pm) and asks me if I can make that tomato tart thing I make, he wants it for a lunch he will be attending the next day. I tell him that it takes about four hours from start to finish…and he says, “I’ll go get the Machego cheese!” ~Ugh!
This recipe is from Food Network Magazine. I have made it before but, I added pesto to it.
1 cup of all-purpose flour
¾ cup of polenta
¾ teaspoon salt
1 stick of cold unsalted butter, cut into ½ pieces
¾ cup plus 3 tablespoons grated Manchego cheese
2 tablespoons of olive oil
1 large onion, thinly sliced
2 ¼ pounds of mixed Heirloom tomatoes
¾ cup Mozzarella cheese
¼ cup of mayonnaise
3 tablespoons of breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon of chopped fresh thyme
Freshly ground pepper
1. Make the crust: Pulse the flour, polenta and salt in food processor to combine. Add the butter and 3 tablespoons manchego; pulse until mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons of ice cold water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disc. Wrap and refrigerate until firm, about 45 minutes.
2. Put the dough between 2 sheets of parchment paper and roll into a 13-inch round (or whatever size your tart pan is). Transfer the dough into pan. Pierce the bottom of the crust all over with fork. Refrigerate until firm, about 20 minutes. Meanwhile preheat oven at 350 degrees.
3. Line the crust with foil and blind bake until the edges are golden, about 20 minutes. Transfer to cooling rack.
4. Make filling: Heat 1 tablespoon of olive oil in large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
5. Increase the oven temp to 375. Combine the remaining Machego, Mozzarella, mayonnaise, breadcrumbs, and 2 tablespoons each of chives, parsley, thyme and ¼ teaspoon of salt and pepper and sautéed onion in a bowl. Spread in crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon of olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.
Peter’s wine picks: