by SallyCan
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my 22 recipes »
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SallyCan's Notes:
Expand1 teaspoon each minced fresh chives, oregano, parsley and thyme Ask a question about this ingredient
2 teaspoons minced basil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 1/2 cup unbleached flour Ask a question about this ingredient
1/2 cup whole wheat pastry flour Ask a question about this ingredient
5 tablespoons cold butter or lard, or a mix of the two Ask a question about this ingredient
1/4 cup canola or vegetable oil Ask a question about this ingredient
1/4 cup ice water, about Ask a question about this ingredient
Mix together herbs, salt, and flours.
Ask a question about this stepCut in oil and butter orlard until it is coarse crumbles.
Ask a question about this stepWith a fork, mix in just enough ice water, mixing just until it comes together.
Ask a question about this stepWrap in plastic wrap and refrigerate for at least ½ hour.
Ask a question about this stepRemove dough from refrigerator and roll out between pieces of plastic wrap or waxed paper.
Ask a question about this stepGently press into a tart pan, round or oblong, or make a freeform crust on a baking pan, crimping the edges up about 1/2 inch on the edges.
Ask a question about this stepLoosely cover with plastic wrap and refrigerate for ½ hour. Preheat oven to 375.
Ask a question about this stepPrebake tart shell. Lightly cover top of shell with foil, fill with dried beans or rice, and bake for about 10 minutes. Remove foil with rice/beans, prick the bottom of the shell all over with a fork, and return to oven for another 5 minutes. Remove and let cool on a rack.
Ask a question about this step4 - 5 pounds fresh summer tomatoes~ go for sweet varieties such as Japanese Black, Russian Black Plum, any red or chocolate variety, sliced in ¼ inch slices; currant, cherry or grape tomatoes can be cut or left whole Ask a question about this ingredient
1 cup minced shallots Ask a question about this ingredient
4 cloves minced garlic Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 cup cottage cheese Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 tablespoons chopped chives Ask a question about this ingredient
4 tablespoons heavy cream Ask a question about this ingredient
2 tablespoons basil leaves, whole if a small leaf variety, or torn into small pieces if large leaf. Ask a question about this ingredient
4 tablespoons grated Parmesan or Romano cheese Ask a question about this ingredient
Preheat the oven to 400 degrees. In a frying pan, heat olive oil and add shallots and garlic. Cook on low until they are soft and brown, 5-10 minutes.
Ask a question about this stepProcess cottage cheese, salt, chives, and cream in food processor until very smooth.*
Ask a question about this stepSpread cheese mixture evenly on bottom of prepared tart shell. Sprinkle with 1 tablespoon basil leaves.
Ask a question about this stepArrange tomato slices on cheese and herbs, overlapping slightly.
Ask a question about this stepDot with cooked shallot/garlic mixture, and sprinkle with Parmesan cheese, and salt and pepper the tart.
Ask a question about this stepBake at 400 for 10-15 minutes for small or medium tarts, or 15-25 minutes for a large tart, until crust is browned and cheese has puffed. Tomatoes should be soft, but not too cooked.
Ask a question about this stepCool on a rack for about 10 minutes before serving. Sprinkle remaining basil leaves on top.
Ask a question about this step* This is also a nice sauce for pasta, tossed with summer tomato chunks and fresh basil.
Ask a question about this stepOoooh, la la! Sally, this is gorgeous!! I've been away, not able to check the recipes (or anything else online) regularly, so I'm just catching up. This looks so delicious. Your recipe is very well written, too. Love it!! XOXO ;o)
Thanks! Do try it.The small tomatoes are a currant tomato, one that reseeds well. The tomatoes are very tiny, and extremely flavorful, and the plant vines out everywhere with these beautiful clusters of fruit ; )
this looks beautiful!
Thanks! The long tart pan I used for it has turned out to be one of my favorite kitchen items~nice for an onion or a plum tart, too.
excellent recipe
Thanks! Now I'm wondering how we could put an Indian spin on it...switch out the cottage cheese for paneer...but what spices in the crust and in the cheese? Maybe some onion seed and/or cumin in the crust? Maybe add some chickpeas with the tomatoes...what spices would you do?
Sally try my GARAM MASALA http://www.food52.com/recipes/1438_garam_masala_flavour_for_your_stuffing
why no reply for my mail?
Your Garam Masala sounds great, I will try it. Thanks for the reply, though I didn't see your e-mail~ I changed the spam settings, so please try again. I'll be away for a few days, so I'll check in when I get back ; )
I only mix by hand...but at long last a stand mixer is en route. I have always wanted one! Thanks for your tips.
I've been using my stand mixer for yeast doughs, which works well, but not for pie crusts. Enjoy your mixer when it arrives!
I love your presentation. This looks wonderful. I also appreciate the way you are combining pastry flour with regular flour. That seems to be a great solution. I debate with myself over using one or the other when I make my tarts, so of course this would be ideal.
Thanks~do try it! Have you had problems using pastry flour or regular flour for tarts? I've found that when I use all whole wheat pastry flour, pie crusts can be a little dense and strong in flavor, so mixing it with regular flour lightenes it up. I do like a whole wheat pastry flour crust with a chocolate pie, but sometimes I just want the crust to support the filling. So often the crust is a secondary player. I'm also an advocate of mixing by hand...
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Wow, this looks utterly delicious. That crust looks excellent. Well done!