by SallyCan
View
my 22 other recipes »
Photo by SallyCan
SallyCan's Notes:
Expand
1 teaspoon
each minced fresh chives, oregano, parsley and thyme
Ask the
hotline about
this ingredient!
2 teaspoons
minced basil
Ask the
hotline about
this ingredient!
1 teaspoon
salt
Ask the
hotline about
this ingredient!
1 1/2 cup
unbleached flour
Ask the
hotline about
this ingredient!
1/2 cup
whole wheat pastry flour
Ask the
hotline about
this ingredient!
5 tablespoons
cold butter or lard, or a mix of the two
Ask the
hotline about
this ingredient!
1/4 cup
canola or vegetable oil
Ask the
hotline about
this ingredient!
1/4 cup
ice water, about
Ask the
hotline about
this ingredient!
Mix together herbs, salt, and flours.
Ask the hotline about this step!Cut in oil and butter orlard until it is coarse crumbles.
Ask the hotline about this step!With a fork, mix in just enough ice water, mixing just until it comes together.
Ask the hotline about this step!Wrap in plastic wrap and refrigerate for at least ½ hour.
Ask the hotline about this step!Remove dough from refrigerator and roll out between pieces of plastic wrap or waxed paper.
Ask the hotline about this step!Gently 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 the hotline about this step!Loosely cover with plastic wrap and refrigerate for ½ hour. Preheat oven to 375.
Ask the hotline about this step!Prebake 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 the hotline about this step!
4 - 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 the
hotline about
this ingredient!
1 cup
minced shallots
Ask the
hotline about
this ingredient!
4
cloves minced garlic
Ask the
hotline about
this ingredient!
2 tablespoons
olive oil
Ask the
hotline about
this ingredient!
1 cup
cottage cheese
Ask the
hotline about
this ingredient!
1 teaspoon
salt
Ask the
hotline about
this ingredient!
2 tablespoons
chopped chives
Ask the
hotline about
this ingredient!
4 tablespoons
heavy cream
Ask the
hotline about
this ingredient!
2 tablespoons
basil leaves, whole if a small leaf variety, or torn into small pieces if large leaf.
Ask the
hotline about
this ingredient!
4 tablespoons
grated Parmesan or Romano cheese
Ask the
hotline 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 the hotline about this step!Process cottage cheese, salt, chives, and cream in food processor until very smooth.*
Ask the hotline about this step!Spread cheese mixture evenly on bottom of prepared tart shell. Sprinkle with 1 tablespoon basil leaves.
Ask the hotline about this step!Arrange tomato slices on cheese and herbs, overlapping slightly.
Ask the hotline about this step!Dot with cooked shallot/garlic mixture, and sprinkle with Parmesan cheese, and salt and pepper the tart.
Ask the hotline about this step!Bake 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 the hotline about this step!Cool on a rack for about 10 minutes before serving. Sprinkle remaining basil leaves on top.
Ask the hotline about this step!* This is also a nice sauce for pasta, tossed with summer tomato chunks and fresh basil.
Ask the hotline about this step!Ooooh, 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...
Wow, this looks utterly delicious. That crust looks excellent. Well done!