Tomato Tartlets! - Revision history

Sam I Am at 06:02, 8 January 2008

2008-01-08T06:02:02Z

Toast at 21:10, 19 June 2006

2006-06-19T21:10:48Z

Toast at 21:09, 19 June 2006

2006-06-19T21:09:08Z

Cyrai at 21:49, 12 June 2006

2006-06-12T21:49:19Z

New page

[[Category:Recipes Still Needed From GBSFoods]]
http://www.gbsfood.com/1676608j/

← Older revision		Revision as of 06:02, 8 January 2008
Line 1:		Line 1:
−	[[category:Iron Chef SA 002:Tomato]][[category:Jollygrinch's Recipes]][[category:Tomato]][[category:~~appetizers~~]]	+	[[category:Iron Chef SA 002:Tomato]][[category:Jollygrinch's Recipes]][[category:Tomato]][[category:appetizer]]
	__NOEDITSECTION__ __FORCETOC__		__NOEDITSECTION__ __FORCETOC__

@@ Line 46: / Line 46: @@
 *After 20ish minutes they'll look like this, and you can pluck the skins right off. I find that roasting them somehow intensifies their flavor as well.
- [[image:tomtart2.jpg]]
+[[image:tomtart3.jpg]]
 *Next, heat some olive oil in a pan. When it's hot, throw in your onion, garlic, fresh herbs, and just for fun I've got a shallot in there too.
- [[image:tomtart3.jpg]]
+[[image:tomtart4.jpg]]
 *When the onions are soft and translucent, put in the tomatoes and the juice that leaked onto the pan. Mash the ever-loving shit out of them until it looks like a chunky puree.
- [[image:tomtart4.jpg]]
+[[image:tomtart5.jpg]]
 *Let that simmer until almost all the water is reduced and you're left with essentially tomato paste. It'll look about like this.
- [[image:tomtart5.jpg]]
+[[image:tomtart6.jpg]]
 *Now, if you're not a fan of the rustic look, or are serving picky eaters or children, now is the time to run that through your food processor, or even better, an immersion blender. I personally like the rustic look, so we're leaving it.
@@ Line 64: / Line 64: @@
 *Toward the end of your reduction you should be rolling out your dough and putting it in tart trays. Spoon the filling in.
-[[image:tomtart6.jpg]]
+[[image:tomtart7.jpg]]
 *Pop those in the oven at 425 until the edges are golden brown (20ish minutes, but watch it close).
@@ Line 70: / Line 70: @@
 *It was noon when I did these, and I don't have a pet, so here's a picture of a stuffed tooth hanging out with a bottle of Knob Creek. His name is Lenin. He leads the proletariat molars in their uprising against the bourgeois incisors.
-[[image:tomtart17.jpg]]
+[[image:tomtart8.jpg]]
 *The tarts will look about like this when they're done.
-[[image:tomtart8.jpg]]
+[[image:tomtart9.jpg]]
 ==Serving==

← Older revision		Revision as of 21:09, 19 June 2006
Line 1:		Line 1:
−	[[~~Category~~:Recipes ~~Still Needed From GBSFoods~~]]	+	[[category:Iron Chef SA 002:Tomato]][[category:Jollygrinch's Recipes]][[category:Tomato]][[category:appetizers]]
−	~~http~~:/~~/www~~.~~gbsfood~~.~~com~~/~~1676608j~~/	+	__NOEDITSECTION__ __FORCETOC__
		+
		+	Submitted by [[:category:jollygrinch's Recipes\|Jollygrinch]]
		+
		+	Uploaded by [[user:toast\|Toast]]
		+
		+	First and foremost, here's a picture of the final product. Keep reading if you're interested in the process, if you're not, thanks for looking.
		+
		+	[[image:tomtart1.jpg]]
		+
		+	==Dough==
		+
		+	Let's get the dough out of the way first, I won't post pictures of making it since it's a pretty basic process I assume most people are familiar with.
		+
		+	===Ingredients===
		+
		+	*1.5 cups flour
		+	*11 tablespoons cold butter
		+	*0.5 teaspoons salt
		+	*3oz cold milk
		+	*1 egg yolk
		+
		+	===Method===
		+
		+	*Cut the butter into the flour and salt with a pastry cutter. Mix the milk and egg in with a fork until the dough begins to pull together. Form a ball with the dough and refrigerate at least 20 minutes, wrapped in plastic.
		+
		+	*Many tartlet recipes call for puff pastry, I actually like this better, but if you want to make (or buy) puff, go right ahead.
		+
		+	==Filling==
		+
		+	===Ingredients===
		+
		+	*2.5 lbs tomatoes
		+	*Garlic (to taste, I use almost a whole head)
		+	*Fresh rosemary and basil and almost any other herb you'd like.
		+	*1/2 cup chopped onion
		+	*olive oil
		+
		+	===Method===
		+
		+	*First we need to get the skins off the tomatoes. Clean and core them then slice them in half. Oil a baking sheet (lined with foil for easy clean-up) and place the tomatoes sliced side down.
		+
		+	[[image:tomtart2.jpg]]
		+
		+	*After 20ish minutes they'll look like this, and you can pluck the skins right off. I find that roasting them somehow intensifies their flavor as well.
		+
		+	[[image:tomtart2.jpg]]
		+
		+	*Next, heat some olive oil in a pan. When it's hot, throw in your onion, garlic, fresh herbs, and just for fun I've got a shallot in there too.
		+
		+	[[image:tomtart3.jpg]]
		+
		+	*When the onions are soft and translucent, put in the tomatoes and the juice that leaked onto the pan. Mash the ever-loving shit out of them until it looks like a chunky puree.
		+
		+	[[image:tomtart4.jpg]]
		+
		+	*Let that simmer until almost all the water is reduced and you're left with essentially tomato paste. It'll look about like this.
		+
		+	[[image:tomtart5.jpg]]
		+
		+	*Now, if you're not a fan of the rustic look, or are serving picky eaters or children, now is the time to run that through your food processor, or even better, an immersion blender. I personally like the rustic look, so we're leaving it.
		+
		+	*Toward the end of your reduction you should be rolling out your dough and putting it in tart trays. Spoon the filling in.
		+
		+	[[image:tomtart6.jpg]]
		+
		+	*Pop those in the oven at 425 until the edges are golden brown (20ish minutes, but watch it close).
		+
		+	*It was noon when I did these, and I don't have a pet, so here's a picture of a stuffed tooth hanging out with a bottle of Knob Creek. His name is Lenin. He leads the proletariat molars in their uprising against the bourgeois incisors.
		+
		+	[[image:tomtart17.jpg]]
		+
		+	*The tarts will look about like this when they're done.
		+
		+	[[image:tomtart8.jpg]]
		+
		+	==Serving==
		+
		+	*Serve them however you like. Plain is fantastic, but sauteed mushrooms, sliced cherry tomatoes, feta cheese, and/or fresh basil all make fantastic toppings. A garlic/balsamic vinaigrette would be good too.
		+
		+	[[image:tomtart1.jpg]]
		+
		+	Happy eating!