TOMATO AND ONION TART
Red, ripe tomato slices bring fresh flavor and bright color to this
tart.
9-inch removable bottom tart pan
1 sheet packaged 9-inch pie dough
3 tablespoons olive oil
2 large red onions (about 1-1/2 lbs.) thinly sliced
2 eggs, lightly beaten
1 cup ricotta cheese
3 tablespoons Parmesan cheese, freshly grated
2 cloves garlic, peeled & minced
1/4 teaspoon fresh ground nutmeg
2 tablespoons finely chopped fresh thyme or 2 teaspoons dried
3 large firm, ripe, red tomatoes, sliced into 1/4-inch rounds
Salt and freshly ground pepper
Preheat oven to 400 degrees F.
Place sheet of dough on a lightly floured surface. Roll to a thickness
of 1/8 of an inch. Carefully ease dough into tart pan and gently press it
into bottom and up sides of pan. Trim off all but 1 inch of excess.
Fold overhang back into pan and press firmly against sides, this will
create a double layer of dough which will reinforce the sides of the
shell. Line pastry shell with a double thickness of foil. Bake for 5
minutes. Remove foil and bake for an additional 5 to 7 minutes or until
pastry is nearly done. Remove from oven. Reduce oven temperature to
325 degrees F.
Warm 2 tablespoons of the olive oil in a large skillet, add
onions, and cover. Cook over medium heat, stirring occasionally, until
softened, about 20 minutes. Remove lid and cook until onions are golden
and liquid has evaporated. Remove skillet from heat and set aside.
Combine eggs, ricotta cheese, Parmesan Cheese, garlic,
nutmeg and 1 tablespoon of the thyme in a medium-size bowl. Whisk until well
blended.
Spread cheese mixture over dough. Spread onion mixture
over cheese. Arrange tomato slices in concentric circles over onion
mixture. Season with salt and pepper to taste.
Stir the remaining olive oil and thyme together and
brush over tomatoes.
Bake in a 325 degree oven for 30 to 35 minutes. Cool
slightly before serving.
Serves 4
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TOMATOES
STUFFED WITH COUSCOUS
This dish is wonderful served as a vegetable side dish or as a light
lunch entree. Brushing the inside of the tomato shell with Tabasco adds
a robust hint of the Southwest.
1 cup regular couscous
6 large firm, ripe, red tomatoes
Salt
1 tablepoon olive oil
1/4 teaspoon Tabasco sauce
1 clove garlic, peeled and minced
FILLING:
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped orange bell pepper
1/4 cup finely chopped red bell pepper
6 green onions, finely chopped
1 cup finely chopped fresh Italian parsley
1/3 cup finely chopped fresh mint
3 tablespoons olive oil
1/4 cup fresh lemon juice
Salt and freshly ground pepper
Bring to a boil 2 cups water in a medium-size suacepan. Add couscous
and stir. Boil again, lower heat and cover. Simmer until all water
has been absorbed. Stir to fluff, remove from heat and allow to stand
5 minutes. Cool in refrigerator.
Cut a 1/2-inch slice off the top of each tomato from the stem
end. Discard seeds, remove pulp with a spoon, and chop pulp into small
pieces. Set pulp aside for the filling. Lightly sprinkle tomato shell
with salt and place upside down on a cookie sheet for approximately
10 minutes to drain its liquid. Mix together olive oil, Tabasco sauce,
and garlic. Turn tomato shells upright and drizzle them with olive
oil mixture.
When couscous is cold, toss green, orange and red peppers, green
onions, parsley, and mint together with couscous. Add reserved tomato
pulp, olive oil, lemon juice, and salt and pepper to taste. Toss again
and taste for seasoning. Cut a thin slice off the bottom of each tomato
to keep them from rolling. Spoon filling into each prepared tomato
shell. Garnish with a sprig of parsley and serve.
Serves 6
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