RUSTIC TOMATO TART IN A BASIL CRUST
This simple tart is baked directly on a baking sheet.
You'll love herb-flecked dough, which is made up quickly in your food
processor. Add a colorful salad and you have a great meal.
Pastry
1 1/4 cups all-purpose flour
2 teaspoons dried basil
1/4 teaspoon salt
8 tablespoons (1 stick), cold unsalted butter, cut into small pieces
1/4 cup cold water
Filling
3 tablespoons olive oil
3 cups halved and thinly sliced onion
1 clove garlic, minced salt to taste
1 tablespoon semolina or fine cornmeal
2 large fresh Florida tomatoes
salt and freshly ground pepper to taste
1 cup grated provolone or mozzarella cheese
To make the pastry, combine the flour, basil,
salt, and butter in a food processor. Turn the machine on for 10 seconds.
Add 2 tablespoons of the water and run the machine for 5 seconds. Add
the remaining 2 tablespoons of water and turn the machine on for about
7 more seconds, until the mixture forms damp crumbs.
Empty the crumbs into a bowl and pack the pastry together, adding
a few more drops of cold water if necessary. Kneed the dough 2 or 3
times in the bowl, then flatten it into a thick disk on a sheet of plastic
wrap. Wrap and refrigerate for 30 minutes.
Heat the olive oil in a large heavy skillet. Add the onion and sauté
over low heat for 10 to 12 minutes, stirring occasionally, until golden
brown. Add the garlic, salt the onion slightly, and sauté 1 minute
more. Scrap the onion onto a plate and cool. Preheat the oven to 400
degrees.
To assemble, roll the dough into a 13-inch circle on a sheet of lightly
floured wax paper. Invert the pastry onto a baking sheet and peel off
the paper.
Sprinkle the semolina or cornmeal onto the pastry in roughly a 9-inch
circle in the center of the tart. Spread the onions over the semolina.
Add cheese on top of onions. Core the tomatoes and cut them into slices
nearly 1/4-inch thick. Arrange the slices in an overlapping circle over
the onions, with several slices in the center. Lightly salt and pepper
the tomatoes.
Fold the edges of the dough up over the filling, pleating it as you
go. Bake on the center rack of the oven for 45 minutes. Slide the sheet
out and cover the tomatoes with the grated cheese. Bake for 10 more
minutes (bake in one time period 55 minutes).
Cool the tart on the sheet on a rack for 10 to 15 minutes. Cut into
wedges and serve.
YIELD: 6 to 8 servings
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BRUSCHETTA
WITH TOMATOES, BLUE CHEESE
AND PECANS
Bruschetta is a type of Italian garlic bread, the
perfect foundation for all sorts of wonderful toppings. This version
uses a blend of cheeses mixed with pecans, topped with fresh Florida
tomatoes, and basil. Serve as an appetizer, with soup, stew, or pasta
dishes. Use the best rustic country bread you can find.
2 ounces cream cheese, softened
1/2 cup crumbled blue cheese
2 tablespoons coarsely chopped pecans
4 slices crusty, firm-textured bread, cut about 3/4-inch thick
2 cloves garlic peeled and halved
2 large Florida tomatoes, sliced about 1/8-inch thick
Freshly ground pepper to taste
Chopped fresh basil or dried basil for garnish
In a small bowl, mash the cheeses together with a fork, leaving the
mixture somewhat chunky. Mix in the pecans.
Preheat the broiler. Arrange the bread on a small baking sheet and
broil the slices for about a minute on each side, just until golden.
Watch it carefully so it doesn’t burn.
Rub one side of each piece of bread with garlic.
Spread some of the cheese mixture over each slice and arrange 2 or
3 overlapping tomato slices on top. Pepper the tomatoes lightly, then
garnish with basil and serve.
YIELD: 4 servings
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