Just gotta love a man who calls you last-minute and says “I just picked up some fresh Sea Bass from Stagnaro’s!” So I look in the fridge and through some recipes and came up with this one – it’s a combo from two different recipes. […]
Tag: Pinot Gris
Roasted Carrot Soup with Fennel and Turmeric Toasts Ingredients 2 lbs of carrots, peeled and coarsely chopped 1 onion, coarsely chopped 1 jalapeño pepper, seeded 2 tablespoons fresh sage 8 springs of thyme leaves About a couple tablespoons of sea salt and freshly cracked pepper […]
I saw this recipe in Food Network Magazine. I re-created it by adding the pesto and a few odds and ends to make it just a little tastier!~Sorry Food Network!
Heirloom Tomato Tart
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 shredded 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 basil pesto
3 tablespoons of breadcrumbs or panko
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon of chopped fresh thyme
Freshly ground pepper
½ c. toasted pine nuts
1 garlic clove
1 bunch of basil just leaves
¼ cup parmesan cheese
Salt and pepper just a pinch
About a ¼ cup of olive oil
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. Make pesto: In food processor grind pine nuts, garlic together should look like a paste. Then add basil, parmesan cheese, salt and pepper. Slowly stream in olive oil until a moist paste stays together.
3. 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.
4.Line the crust with foil and blind bake until the edges are golden, about 20 minutes. Transfer to cooling rack
5.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.
6.Increase the oven temp to 375. Combine the remaining machego, mozzarella, pesto, 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. Can be eaten straight away or a at room temperature.