“Crust-less” Summer Tomato Tart

6 years ago From The Kitchen

This version of a tomato tart uses freshly grated small potatoes as the “crust” rather than pastry, resulting in a lower carb version of this delicious favorite!

5-6 small red potatoes (boiler size, approx. 2″ in diameter)

1/3 cup grated parmesan cheese

scant 1/4 cup olive oil

1/4 tsp. herbs d’provence

5-6 roma tomatoes

drizzle of olive oil

salt and pepper

Preheat the oven to 350F. Slice the tomatoes thinly and place in a single layer on a paper towel lined baking sheet.  Sprinkle lightly with salt and set aside for about 15 minutes.  This process allows the tomatoes to release excess moisture.  Meanwhile prepare a 9″ tart pan with removable bottom by lightly spraying with cooking spray and lining with parchment paper*. Grate the potatoes.  Mix the potatoes with the cheese, olive oil, and herbs.  Mixture will be loose. Press into the tart pan covering the bottom in a very thin layer.  Place in the oven and bake approx. 20 minutes until lightly browned and crispy.  Remove from oven and layer the tomatoes slightly overlapping on the crust (see picture).

Lightly drizzle with olive oil and season with salt and pepper.  Place back in the oven and bake another 15-20 minutes.  Remove and cool slightly.  Can be served warm or even at room temperature.

*The parchment is an option.  I do this regularly now with many recipes, even with non-stick coatings.  It protects your pans with the Teflon coating and also makes removal so much easier, food just slips off the parchment and onto your serving dish of choice.

Cheese and Mushroom Tart

6 years ago From The Kitchen

I found this recipe in a resort magazine.  It is absolutely fabulous and so easy to make.  A perfect side to a hearty bone-in pork roast or served alone with a salad for a luncheon.

 

1 frozen piecrust shell, thawed

2 tbsp. unsalted butter

1 yellow onion, diced

1 garlic clove, minced

1 lb. baby bella or wild mushroom mix, sliced

2 tsp. fresh or dried thyme leaves

3 tbsp. dry sherry or white wine

4 oz. sour cream

2 oz. blue cheese

4 oz. goat cheese

1/4 cup grated parmesan cheese

1 egg

Preheat oven to 350F. Prick bottom and sides of piecrust with a fork and bake 9 minutes.  Remove and set aside.

Melt butter in a large sauté pan.   Add onion and cook until soft and translucent.  Add garlic, mushrooms, and thyme.  Cook for 5 minutes, then add sherry.  Stir, then cook an additional 5-6 minutes until liquid is evaporated and mushrooms are cooked down.  Remove from heat.

Whisk together sour cream, blue, goat, parmesan cheese and egg.  Spread on the bottom of prepared piecrust.  Top with mushrooms.  Bake for 40 minutes.  Serve warm or at room temperature.

Broccoli Casserole

6 years ago From The Kitchen

This recipe has been one of my go-to recipes for decades now.  It is sure to win over even the most “non-broccoli” fan.

3-4 medium sized broccoli stalks

1 medium onion, finely chopped

2 eggs slightly beaten

1 cup low fat mayonnaise

1 cup low sodium cream of mushroom soup

1 cup grated cheddar cheese

1 cup cracker crumbs (either Ritz or Salteens)

Cut up and cook the broccoli until almost tender.  Drain and place in a casserole dish.  Mix the onion, eggs, mayonnaise and soup together.  Spread over the broccoli.  Sprinkle over the cracker crumbs.  Bake at 350F for approx. 30 – 35 minutes.  Remove and sprinkle over the grated cheese.  Return to the oven and cook until the cheese has melted.

 

Salt Potatoes

7 years ago From The Kitchen

Hinerwadels is a Syracuse establishment famous for their clam bakes....and their salt potatoes!

Hinerwadels is a Syracuse establishment famous for their clam bakes….and their salt potatoes!

Salt potatoes are a true native dish to the upstate New York area in the summer.  I never realized this until friends that had moved away requested them when they came to visit.  My sister-in-law actually saw someone in the airport with 4 bags of them in their carry-on!! Served in the summertime, they are a staple at a clam bake, or back yard barbeque. They are small potatoes that are more dense than most potatoes when cooked.  They are traditionally boiled with a good amount of salt which forms a salty crust when they are drained and allowed to cool slightly.  They are served with melted butter either on the side or poured over the potatoes.  There really isn’t much of a recipe, other than to put the desired amount of potatoes in a large pot (to prevent boil-over) an enough salt to create a briny water.  Bring to a boil and cook until tender.  Pour off the water and allow to cool slightly.  Enjoy!

This picture is from 'This Old Gal.com'. She gives a bit more history behind the origin of the salt potato.

This picture is from ‘This Old Gal.com’. She gives a bit more history behind the origin of the salt potato.

Asparagus Season in Germany! Spargelzeit!

7 years ago From The Kitchen

While on our trip along the Rhine this past June, we discovered that it was asparagus season, particularly white asparagus.  There are special “Asparagus” menus placed inside the regular menu in most restaurants.  The white asparagus are large and thick and ever so delicate in flavor and texture.  We decided to have them everywhere they were offered!  Here they are served quite fancy with cod, chanterelles, polenta, green asparagus and the creamiest of hollandaise sauces.  We found them also served very simply in small cafes with a side of small boiled yellow potatoes, this was the most traditional way of having them, but always with creamy hollandaise.  The season starts in mid-april (depending on weather) and running through the end of June.  Spargelzeit!

At the market, note all the white asparagus, and green as well.

At the market, note all the white asparagus, and green as well.

Rustic Vegetable Tart with Bacon Marmalade

8 years ago From The Kitchen

I found this recipe in Food and Wine Magazine.  It is a recipe adapted by Timothy Hollingsworth. I’ve tweeked it here and there to make it a little simpler.  The crust and the marmalade can be made ahead of time to save on last minute preparation. A delicious appetizer served with a crisp oak-y chardonnay.

For the Bacon Marmalade:

12 slices of bacon, finely chopped

1/4 cup vegetable oil

3 medium shallots, minced

1/2 cup red wine vinegar

1/2 cup packed light brown sugar

1 cup chicken stock

salt and pepper

For the Crust:

1 cup flour

1 tbsp. sugar salt

4 tbsp. melted butter

1 large egg, beaten

egg wash – 1 beaten egg mixed with 1 tbsp. milk

For the Roasted Vegetable Topping:

3/4 lb. chopped mixed mushrooms

1/2 lb. halved small Brussels sprouts

4 ounces pearl onions (I buy these in the freezer section to eliminate the peeling)

4 tbsp. extra virgin olive oil

salt and pepper

For the fresh toppings:

1 cup torn tender escarole leaves

1/2 cup torn radicchio

Marmalade – in a large skillet, cook the bacon in the oil over moderately high heat until browned and crisp.  Transfer to a paper towel-lined plate to drain.

Pour all but 2 tbsp. of the fat from the skillet into a heatproof bowl.  Add the shallots to the skillet and cook over low heat until softened bot not browned.  Add the vinegar and brown sugar and cook over moderately high heat, stirring occasionally until vinegar is reduced by half.  Whisk in the chicken stock and cook until reduced to a thick syrup, about 5 minutes. Stir in the bacon and whisk in 1/3 cup of the reserved bacon fat. Let cool until thickened slightly, then season with salt and pepper.

Crust – Preheat oven to 350F. In a stand mixer fitted with the paddle, combine the flour, sugar and a pinch of salt.  At medium speed, gradually add the melted butter and the egg until a dough forms. Turn the dough out onto a lightly floured work surface and press the dough into a disk. Working on a sheet of parchment paper, roll out the dough to a 12 by 10″ oval, about 1/8″ thick. Slide the dough on the parchment onto a large baking sheet.  Brush with the egg wash and top with another sheet of parchment paper and another baking sheet.  Bake for about 10 minutes. remove the top baking sheet and parchment paper and bake the crust for 10 minutes more until browned and crisp.  Transfer to rack to cool.

Topping – On a large baking sheet, toss the mushrooms with the brussels sprouts, onions and oil.  Season with salt and pepper. Bake for about 35 minutes until the vegetables are tender and lightly browned.  Let cool slightly.

To Serve – Transfer the crust to a platter and spread half of the bacon marmalade on top. In a large bowl, toss the roasted vegetables with the escarole and radicchio.  Season generously with salt and pepper.  Pile the vegetables on the crust. Drizzle a bit more of the bacon marmalade on top and serve.

Tomato Tart

8 years ago From The Kitchen

It seems as though my tomatoes always ripen all at once.  At that point, I cannot have enough tomato recipes!  This one has become one of my favorites.  I’ve tweeked it to give it some easy, very acceptable short-cuts.

Crust

One packaged rolled pie crust or one package of dry mix for one crust.

1 tbsp. herbs de provence

Filling

1/2 pkg. softened boursin cheese

1 medium sweet onion, sliced thinly

1 1/2 tbsp. olive oil

1 1/2 tbsp. sugar

2 tbsp. red wine vinegar

1 tbsp. each chopped fresh basil and fresh rosemary

Topping

2 – 3 very ripe tomatoes, sliced thinly

1 tbsp. chopped fresh basil

1 tbsp. olive oil

course ground black pepper and salt to taste

Place the sliced tomatoes on paper towel lined baking sheet.  Set aside.  Preheat oven to 375F. Prepare pie pastry according to directions.  Mix in the herbs de provence. (If using pre-rolled dough simply sprinkle the herbs on top and gently roll ‘into’ the dough.  Roll out the dough and gently place in a 9-10″ tart pan, preferably with a removable bottom.  Prick all over with a fork.  Line with aluminum foil and fill with pastry weights or dried beans to weigh down.  Place in oven and bake for 10 minutes.  Remove and remove the beans and foil.  Bake 10 minutes longer until lightly browned.  Remove and set aside.

Place the onions in a fry pan with the olive oil and sauté until golden.  Sprinkle the sugar and cook until dissolved.  All at once pour over the vinegar and cook until thickened.

Spread the boursin cheese along the bottom of the pastry crust.  Evenly distribute the onions over the cheese.  Sprinkle with the chopped basil and rosemary.

Place the tomato slices decoratively on top of the onion layer to coat.  Drizzle with the olive oil and sprinkle with the chopped basil.  Add pepper and salt to taste.

Place tart on a baking sheet and place in oven.  Cook for approx. 40 minutes.  Remove and allow to cool slightly.  Carefully remove the outer ring of the tart form.  Place on a platter and serve.  Can be served at room temperature or hot.

Tomato Tart with Puff Pastry Crust

9 years ago From The Kitchen

 

Just in case your tomato harvest is STILL going on as is mine, here is one last recipe I came upon and tweeked to make it easy and delicious.  Just the perfect side for those nights when the calendar says ‘fall’, but the weather says ‘lets enjoy those last summer rays’…….

1 sheet frozen phyllo/puff pastry dough, thawed *

2-3 tomatoes thinly sliced

1/3 cup shredded swiss cheese

3 pieces cooked bacon – finely chopped (optional)

sprig of fresh rosemary, chopped

4 tbsp. butter, melted

dash olive oil

one egg slightly beaten

salt and pepper to taste

Pre-heat oven to 350F.  Place the thawed puff pastry on an ungreased cooked sheet.  Brush some of the melted butter to cover the entire pastry dough. Sprinkle on the shredded cheese then the bacon within 1 inch of the edges.  Place the sliced tomatoes on the pastry overlapping down the long side of the pastry.  Very lightly drizzle olive oil then sprinkle with the rosemary.  Fold the edges over 1 inch and brush with the remaining melted butter, then the beaten egg.  Season with salt and pepper.  Bake for approximately 30 to 45 minutes until lightly browned and puffed.  Serve warm.

 

Provencal Style Vegetable Tartin

9 years ago From The Kitchen

I found this recipe years ago, added my own touches and it has always been a favorite.  I love serving this room temp at al fresco dinner parties, paired with a crisp dry Sauvignon Blanc, the combination is pure bliss.

6 tablespoons extra virgin olive oil

2 cups thinly sliced leeks, rinsed well

1 large yellow potato sliced 1/4 inch thick

1 small eggplant, sliced 1/4 inch thick

1 large zucchini sliced 1/4 inch thick

3 large beefsteak tomatoes sliced 1/4 inch thick

1/4 cup pitted greek olive mix – or just use calamata, roughly chopped

2 tsps. fresh thyme

several springs of fresh rosemary

coarse ground salt and pepper

Drizzle 1 tbsp. olive oil in a 2-quart baking dish.  Layer half the leeks in the dish, then cover with half the potato, season with salt and pepper.  Top with a layer each of half the eggplant, half the zucchini, and half the tomatoes, season with salt and pepper.  Scatter half the olives and half the thyme and a few sprigs rosemary.  Drizzle with 2 tbsp. olive oil.  Repeat the layers and seasoning with the remaining vegetables, finish with the olives and rosemary sprigs.  Drizzle with remaining olive oil and cover loosely with foil.  Bake 20 minutes in preheated 450 F oven.  Press vegetables down with a spatula and bake until potato is tender and edges are carmelized, about 45 minutes more.  Remove and cool somewhat before slicing.

Stuffed Tomatoes with Lentils

9 years ago From The Kitchen

I have an earlier recipe for stuffed tomatoes posted, but I decided to try a twist on that recipe by adding lentils and a few other ingredients to change up the stuffing.  The results – very tasty!

approx. 6 medium sized tomatoes

1/4 cup cooked lentils

3/4 cup breadcrumbs

1/2 cup grated parmesan cheese

1 clove garlic – crushed

1/2 tbsp. fresh thyme

3 -4 tbsp. extra virgin olive oil

salt and pepper to taste

Cut the tops off the tomatoes and discard, lightly scoop out most of the seeds and pulp, lay upside down on paper towels to drain for about 30 minutes.  Combine all the remaining ingredients.  Consistency should be a course meal.  Fill each tomato and place in a roasting dish.  If you have remaining filling top the tomatoes to over-fill.  Bake in preheated 350 oven for 40 minutes.  Turn on broiler and broil tops until lightly browned.  You may sprinkle with extra parmesan if desired.  Serve immediately.

Note: in the photos above, I used plum tomatoes and cut them in half length-wise.  I forgot to take a picture of the “fresh from the oven” finished product!  Will provide in the future.