Difference between revisions of "Tomato Tartlets!"

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[[category:Iron Chef SA 002:Tomato]][[category:Jollygrinch's Recipes]][[category:Tomato]][[category:appetizers]]
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[[category:Iron Chef SA 002:Tomato]][[category:Jollygrinch's Recipes]][[category:Tomato]][[category:appetizer]]
 
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*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.  
 
*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]]
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[[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.  
 
*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.  
 
*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]]
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[[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.  
 
*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]]
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[[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.  
 
*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.  
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*Toward the end of your reduction you should be rolling out your dough and putting it in tart trays. Spoon the filling in.  
 
*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]]
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[[image:tomtart7.jpg]]
  
 
*Pop those in the oven at 425 until the edges are golden brown (20ish minutes, but watch it close).  
 
*Pop those in the oven at 425 until the edges are golden brown (20ish minutes, but watch it close).  
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*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.  
 
*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]]
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[[image:tomtart8.jpg]]
  
 
*The tarts will look about like this when they're done.  
 
*The tarts will look about like this when they're done.  
  
[[image:tomtart8.jpg]]
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[[image:tomtart9.jpg]]
  
 
==Serving==
 
==Serving==

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.

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.

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.

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.

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.

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.

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.

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.

Tomtart8.jpg

  • The tarts will look about like this when they're done.

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.

Tomtart1.jpg

Happy eating!