Skip to main content

Fresh Tomato Tart

This is very easy to prepare and a great way to use up tomatoes. If you can't find wonderful summer tomatoes, it really isn't worth the effort. The key to this is the freshness of the ingredients. 


There is one step that is very important, and it's how you prepare the tomatoes. You need to follow this, or you will end up with a slimy mess. 

To prepare your tomatoes, slice them 1/4 inch thick and lay onto paper towels, do one layer of tomatoes then add more paper towels and another layer of tomatoes, etc. They can rest there while you prepare everything else. This just absorbs some of the juice, so you get full flavor, without soft puff pastry.



This can easily be made vegan by using Pepperidge Farm puff pastry, which is surprisingly vegan, and subbing a non dairy Parmesan, such as Go Veggie. 

Ingredients 

1 package of Puff Pastry, thawed. This takes about 2 hours in the refrigerator. 
3 medium sized Heirloom Tomatoes, sliced and prepared as described above.
2 Tbsp Olive Oil, with 1 clove Garlic, crushed. 
Fresh Basil 
Parmesan Cheese
1/4 tsp Salt, or to taste.
Black Pepper, freshly ground. 
1 tsp Chili Flakes, or as desired. 
Parchment Paper, cut to fit your rimmed baking pan. Slight overlap is totally fine. 
1 tsp AP Flour

Preheat your oven to 375F. Put the oven rack on the center rung. 

Begin by sprinkling about 1/2 of your AP Flour on the parchment paper. Lie your puff pastry onto the parchment paper, dust your rolling pin and gently roll out the pastry to the proper size, to match your pan. 

Gently place the parchment paper with pastry onto your baking pan. Brush the pastry with 1/2 of your olive oil mixture. 

Arrange half of your basil onto the pastry and arrange your tomatoes in one layer. It's okay to overlap slightly if you have extra tomatoes. Add your salt, black pepper and chili flakes. 

Add the rest of your basil and then drizzle the rest of the olive oil mixture on top and add the Parmesan cheese. 

Bake following the package directions, but 375F for 30-35 minutes is usually good. Remove from oven, let it rest for 5 minutes and serve.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Oven Roasted Salmon

This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.



Ingredients 

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.



Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf I featured in an earlier post.



Note: All of these spices can be…

Vegetarian Sichuan Dry Sautéed Green Beans - Gan Bian Si Ji Dou

I can honestly say that this is my favorite Sichuan dish, second only to MaPo Tofu. I’ve eaten it many times, but had never made it. Well, that has changed. This was really incredible.


I found so many different recipes, but sort of merged a Fuchsia Dunlop recipe and a Wok of Life recipe to create this vegetarian version, which replaces the standard ground pork with Shiitake mushrooms. I’m very happy with how it turned out.


Ingredients

1 pound Green Beans, trimmed.
1 cup Vegetable Oil
1 Tbsp Ginger, minced
3 cloves Garlic, minced
1 tsp Sichuan Peppercorns, crushed
2 Tien Tsin Chilis, crushed
2 ounces dried Shiitake Mushrooms, soaked in hot water and chopped.
1 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1/2 Tbsp dark soy sauce
1 drop of Liquid Smoke
1/4 teaspoon sugar
Dash of Toasted Sesame Oil

You will want to prepare everything up front, because the cooking time is very quick. 





Start your wok and pour your oil in the wok. Once it is up to temperature, add your green beans and cook them for 6 to 7 minut…