Tomato Pie

Last night I decided to try the "Tomato and Cheddar Tart" recipe in this month's issue of Bon Appetit magazine. I admit that I altered it considerably from the original recipe that they provided, but the end result was AMAZING! It was like pizza all grown up and elegant. The crust is like a fluffy biscuity texture, and the filling is creamy and tangy and just salty enough to be very very savory...I wish I were not watching my weight, I could have tucked into at least 1/2 of the entire tart. Yes, it was that delicious. Here is the recipe!

Tomato and Cheddar Tart

The Crust

2 cups all purpose flour

1 ½ tsp. baking powder

¼ tsp baking soda

6 Tbs. butter-very cold and cut into cubes

1 cup buttermilk

1 ½ tsp. cornmeal

Place the first 4 ingredients into the bowl of a food processor.

Pulse the machine on a off a few times until the mixture resembles pebbly beach sand. Pour the flour mixture into a large bowl and fold in the buttermilk by hand forming a loose dough.

Shape the dough into a ball and refrigerate for 1 hour to overnight.

Roll out the dough and place into an 11x1 inch tart pan.

 Sprinkle with corn meal and proceed with recipe below:

Filling

1 Tbs. kosher salt

8-10 roma tomatoes

8 oz. grated cheddar cheese (extra sharp works best)

1 oz. grated parmesan reggiano

2 green onions very thinly sliced

1 clove of garlic crushed and minced

½ cup mayonnaise

2 tsp. sugar

¾ tsp. kosher salt

½ tsp. freshly ground black pepper

1 Tbs. rice wine vinegar

Cut the tomatoes lengthwise in half.  Place them on a sheet pan, sprinkle with the first quantity of salt, and roast* at 275F for 2 ½ - 3 hours; just until the tomatoes are starting to dry out a little and get shriveled a bit. Turn the oven up to 425F.

Combine the cheese in one bowl. Whisk the remaining ingredients together in a separate bowl and mix into the cheese. Place the roasted tomatoes in the uncooked tart shell.

Spread the cheese and mayo mix over the tomatoes. Bake the tart for 15 minutes. Cover with a tent of foil, and bake 20 minutes more. Let rest for a few minutes to ensure even distribution of heat and flavors. Serve slightly warm to room temperature.

*You don’t really have to roast the tomatoes if you don’t have time, but the tart comes out with a more complex flavor and is way less watery from the tomatoes “bleeding” into the tart shell.

ENJOY WITH A CHIANTI...MANGE, BEBE!!!!