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Sunday, February 20, 2011

'T' is for Tomato + recipe 2/60

Please check out my new food blog with pictures and recipes.

As part of my cookbook adventure here is recipe 2/60:
upside-down tomato tart

... as in upside-down tomato tart!

  • 1/2 cup and 2 tbs. butter, divided
  • 1 tbs. honey
  • 1 lbs. cherry or grape tomatoes, halved
  • 1 clove garlic, diced
  • 2 tsp. white wine vinegar
  • 1.75c flour, sifted
  • 1 tbs.  fresh oregano, chopped
  • 5 - 6 tbs. cold water
  • salt and pepper to taste

1.) Preheat oven400 degrees.  Melt 2 tablespoons of butter in a pan and add honey.  Stir till honey is completely melted and turn off heat.

2.) Quickly add garlic, tomatoes, and white wine vinegar, stirring to coat the tomatoes evenly.  Season with salt and pepper.

3.)  Turn out the cooked tomatoes into a pie pan and spread evenly.

4.) For the pastry, place the flour, salt and oregano into a food processor.  Pulse and slowly add 1/2 cup of chilled butter until mixture looks like breadcrumbs.  Don't over process because you don't want to melt the butter.

5.) Add cold water, tablespoon but tablespoon to bind the flour mixture into a soft dough.  Roll out the dough to the same size as your pie pan and place over tomato mixture.

6.) Bake in the oven for 30 minutes until golden brown.  Rest in the pie pan 5 minutes, then run a knife around the edge and turn out onto a plate.  Sprinkle with more chopped oregano and ENJOY.

Hmmm.... kind of torn between this recipe.  On one hand, it has MAJOR potential to be something really good but Anthony and I just didn't like it.  I think because the recipe calls for honey and vinegar.  Tomatoes are both sweet and acidic as is so to add MORE of each really made the tart too sweet and acidic.  We tried this again without the honey and used white wine for cooking and it was SOOOO much better!  On the plus side, the herbed crust was delicious!!

1 comment:

Salina Lyn said...

pretty picture. :) I just happen to have a bunch of cherry tomatoes in my fridge. I wanna try.