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Everybody Loves a Tart

Posted by on December 11 2007 in Cheese, Recipe, Veggie

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Since I was down in D.C. a few weeks ago, I got to partake in dadgansie’s endless bounty of green tomatoes. Mmmm.

This savory tart (torte?) was inspired by gansie’s tomato bake. Of course, I had to add in the three p’s that rule my life: pine nuts, pastry and parm. (sorry Phyllo, I went with the easier puff pastry this time, and besides, your p. is tenuous given its silence.)

Now, even though this is a tart, I didn’t want the tomatoes to be tart, so I caramelized them with brown sugar (I got some inspiration/instruction from Gary Rhodes). This worked well in the deliciousness department, although it unfortunately left dadgansie’s beautiful greens a less-than-appetizing brown. I covered my tracks by throwing on some red (non-caramelized) tomatoes and covering the tart with enough pine and parm to drown a cat.

Recipe after the j.


Caramelized Green Tomato Tart

- Slice one white onion, and in a saute pan, fry it on medium-low in a whole lotta butta. (choose your own amount of poison, but this is def measured in tablespoons.)

- Cook the onions on low for about 15 minutes, and then add in a T of brown sugar and a pinch of salt. Make sure to keep your heat low enough that the butter doesn’t start burning. Cook about 5 minutes more.

- Meanwhile, slice 4-5 green tomatoes and repeat the same process in a separate saute pan. Fry them up in butter, then add the brown sugar and cook a few minutes longer.

- Melt a T of butter and use it to grease a glass baking dish or deep cookie sheet.

- Spread one layer of puff pastry dough across the bottom of the pan and brush the pastry with remaining melted butter (last use of butter, I promise.)

- Spread the onions evenly across the pastry, then the green tomatoes on top of that.

- Slice 1-2 red tomatoes and arrange those over the onions/green ts.

- Thinly slice 1/2 cup of parmesan cheese and layer it on top.

- Stick it in at 375 for 20 minutes-ish, until the pastry is just golden.

- Meanwhile, crush up one cup of pine nuts and grate some more parm. Add these on top of the tart and bake for another 10 mins.

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5 Responses leave one →
  1. December 11, 2007

    so, trying to show me up by using puff pastry, huh

  2. December 11, 2007

    oh no, your pastry-less tomato bake was very cute in a simple and rustic sort of way.

  3. December 11, 2007

    i don’t forgive you.

    regardless, think we’re the only food blog posting about fresh tomatoes in December?

  4. December 11, 2007

    the locavores would not be happy

  5. December 11, 2007

    well, these are local, homegrown tomatoes, not ones shipped from, um, wherever tomatoes grow in the winter.
    i think they would be proud.

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