Difference between revisions of "Tomato Tartlets!"
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| − | [[ | + | [[category:Iron Chef SA 002:Tomato]][[category:Jollygrinch's Recipes]][[category:Tomato]][[category:appetizer]] |
| − | + | __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: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: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: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: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. | ||
| + | |||
| + | *Toward the end of your reduction you should be rolling out your dough and putting it in tart trays. Spoon the filling in. | ||
| + | |||
| + | [[image:tomtart7.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:tomtart8.jpg]] | ||
| + | |||
| + | *The tarts will look about like this when they're done. | ||
| + | |||
| + | [[image:tomtart9.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! | ||
Latest revision as of 06:02, 8 January 2008
Submitted by Jollygrinch
Uploaded by 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.
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.
- 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.
- 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.
- 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.
- Let that simmer until almost all the water is reduced and you're left with essentially tomato paste. It'll look about like this.
- 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.
- 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.
- The tarts will look about like this when they're done.
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.
Happy eating!
