TOMATO TARTAR
Provided by Mark Bittman
Categories appetizer, side dish
Time 1h30m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and submerge the tomatoes. Boil until the skin begins to split, about 2 minutes. Drain and let sit until cool enough to handle.
- Carefully peel the skin off the tomatoes, then remove the seeds by cutting the tomatoes in half through the equator and shaking loose the seeds or popping them out with your finger. (You'll lose some of the liquid, and that's O.K.) Thoroughly drain the tomatoes in a gauze bag or mesh strainer for at least 30 minutes and then chop them roughly.
- Combine the remaining ingredients (except the eggs) in a bowl; add the tomatoes to the mixture and stir, then taste and adjust the seasoning. Put the tomato-tartar mixture in tart molds (tuna cans work perfectly) and refrigerate for at least 1 hour. Carefully flip the tart molds over onto a plate to release the tartar; garnish with the grated eggs and serve with flatbread.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO TARTARE
Provided by Florence Fabricant
Categories appetizer, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Dice the tomatoes very fine by hand and place them in a colander to drain for 1 hour. Transfer to a bowl.
- Gently mix the olives, shallot, chives and tarragon in with the drained tomatoes. Beat the mustard and vinegar together. Beat in the hazelnut oil and 2 tablespoons of the olive oil. Fold in. Season with salt and pepper. Chill at least 30 minutes.
- Preheat oven to 400 degrees. Brush the baguette slices with the remaining olive oil and dust with the dry herbs. Bake the slices for about 5 minutes, until lightly browned.
- Serve the tomato tartare with the baguette slices as a first course.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 654 milligrams, Sugar 7 grams, TransFat 0 grams
TOMATO TART TATIN
Provided by Michael Symon : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Season the tomato halves with kosher salt and pepper and set aside. Place the sugar in a large enameled cast iron braiser or saute pan over the direct heat side of the grill. Shake out into an even layer and allow to melt then caramelize, 2 to 3 minutes. Add the vinegar and deglaze the pan, scraping the bottom of the pan for any brown bits. Stir in the garlic, onions and thyme, then the parsley and allow the liquid to melt back down. Remove from the heat.
- Place the tomatoes flesh side down on top of the onions. Place on the indirect heat side of the grill, close the lid and vents of the grill (this will make the temperature drop to 225 to 250 degrees F) and bake until the skins are wrinkly and the tomatoes have softened and given up more liquid, 2 hours.
- Brush another large enameled cast iron braiser or saute pan with the butter. When the tomatoes are ready, scoop the tomatoes out of their juices and place them in the buttered pan, cut side up and skin side down. Add the caramelized onions on top of the tomatoes. Using kitchen shears, cut off the square edges of the puff pastry, rounding the edges. Top the tomatoes and onions with the puff pastry round.
- Place the pan on the indirect heat side of the grill, with the air vents open, and cover the grill. The temperature should be around 425 degrees F. Bake until golden brown and the pastry is puffed, 25 to 30 minutes. Cool in the pan for 3 minutes before turning out on to a plate. Garnish with a sprig of basil in the center and sprinkle with flakey salt.
FRESH TOMATO TARTAR SAUCE
This is the first tartar sauce I liked. This has the taste of tomatoes and jalapenos mixed in with good quality mayonnaise. This recipe comes from Simply Elegant, a cookbook from the Windsor Court Hotel in New Orleans. This is a lovely accompaniment to crab cakes, fresh fish, or fried duck.
Provided by Penny Stettinius
Categories Sauces
Time 1h20m
Yield 3 cups, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a medium bowl.
- Cover and refrigerate for 1 hour before serving.
- Any leftover sauce may be stored, covered, in the refrigerator for up to 3 months.
Nutrition Facts : Calories 167.5, Fat 13.3, SaturatedFat 2, Cholesterol 10.2, Sodium 1107.3, Carbohydrate 12.8, Fiber 1.2, Sugar 4.1, Protein 0.9
HEIRLOOM TOMATO TART
Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Provided by Vallery Lomas
Categories brunch, dinner, pies and tarts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
TOMATO TART
Chilling the pastry ingredients before starting will ensure a perfect crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 14
Steps:
- Into the bowl of a food processor, add flour, sugar, salt, and butter. Pulse until coarse crumbs form. Add the egg and pulse until just combined. Add water and pulse until dough just begins to form. Transfer to a large piece of plastic wrap and compress dough into a disk. Chill in refrigerator for a half-hour.
- On a lightly floured work surface, roll the dough into a circle, about 1/8-inch thick. Fit into an 11-inch tart pan; trim. Chill for 20 minutes.
- Preheat the oven to 425 degrees. Prick the base of the pastry shell. Line with a piece of parchment paper, then fill with dried beans. Blind-bake the shell for 25 minutes. Remove the parchment, foil, and beans. Reduce oven temperature to 350 degrees and return shell to oven for 10 to 15 minutes, or until golden brown. Transfer to wire rack and let cool.
- Make the tomatoes and roasted garlic: Preheat oven to 275 degrees. Arrange tomatoes on a parchment-lined sheet tray. Drizzle with olive oil and scatter with thyme. Season with salt and pepper. Slowly roast, about 2 to 2 1/2 hours. Remove from oven and let cool.
- Remove tops from garlic. Place garlic on a piece of parchment-lined foil. Drizzle with 1 tablespoon extra virgin olive oil. Repeat with other head. Gather parchment-lined foil so that the garlic is completely covered.
- Roast garlic until tender, about 45 minutes to 1 hour. Remove from oven and let cool to room temperature.
- Preheat oven to 350 degrees. Smear baked shell with roasted garlic and sprinkle with 1 1/2 cups of cheese. Top with roasted tomatoes. Lightly season with salt and pepper. Sprinkle with remaining cheese and scatter with thyme.
- Bake 10 minutes, until cheese is melted and tart is warm. Cool slightly and serve.
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