Basil Tomato Tart (or small tarts)

As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband

Basil Tomato Tart
8 to 10 servings

12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese

Optional:
8-10 black olives
8-10 fresh basil leaves

Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes,  mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.

This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans.  For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.)  Proceed with recipe.

Enjoy!

Swiss Chard (or Spinach) Parmesan Torte with Press-in Olive Oil Pastry Crust

Swiss Chard Parmesan Torte with Press-in Olive Oil Crust
As shared from Once Upon a Plate by Mari
www.onceuponaplate1.com
Serves 8 to 12 appetizer servings if cut into thin slices, or 6 serving size pieces for light lunch or dinner.
Pastry
1 cup all purpose flour
large pinch of fine sea salt
1/4 cup water
1/4 cup extra-virgin olive oil
Filling
1 pound Swiss chard leaves (or fresh spinach leaves)
Sea salt and freshly ground black pepper
3 large eggs
1 cup (4 ounces) freshly grated Parmesan cheese (use the authentic imported Parmesan for best results)
Method: Preheat ove to 375˚F, position rack in center of oven
Mix pastry:
Combine flour and salt in a medium size bowl. Stir in the water, then the oil mixing with a wooden spoon until blended. Knead it with you hand (right in the bowl) a few times. Dough will resemble cookie dough. Press dough into a 10 1/2 inch tart pan with removable bottom (I usually use an 8-inch pan) Don't worry about bringing the dough all the way up the sides.
Prepare the filling:
Wash and dry the chard or spinach, discard tough center stems. Cut or tear leaves into smaller pieces, then cut them up into smaller pieces with a knife or in the food processor (don't cut them too finely.)
Place the cut greens in a wide, shallow frying pan; season with salt and pepper, wilt over low heat until most of the moisture has evaporated (2 to 5 minutes). Remove from heat.
In a medium-size bowl whisk eggs, add cheese and wilted greens, mix well. Add a little salt and freshly ground pepper (the cheese is salty so you might not need much salt.) Spoon the filling into the dough lined pan, smooth top gently if necessary. Place in oven and bake for 30 to 45 minutes. Filling should be light brown and firm to the touch. Serve warm, cut into slices or allow to cool on a rack and serve at room temperature.

Recipe adapted from "Trattoria" by Patricia Wells


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Tarte Tatin á la Tomate - Tomato Tart

Garnish with fresh basil, serve warm or at room temperature.

It's best the day it's made ~ but I have no hesitation having a slice the next day!

Tarte Tatin á la Tomate - Tomato Tatin

Recipe inspired by Clothilde Dusoulier
Serves 8 as a starter, 4 as a main course.

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough


Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead.

I used a sheet of commercially prepared puff pastry, (thawed as directed on package.)

Preheat the oven to 350°F

Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil.
Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices.

Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly.

Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature).

Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around.
Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough.

Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan.

To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don't worry if some of the tomatoes stay in the pan, just arrange them on the tart.

Just before serving garnish with fresh basil leaves, snipped or torn if desired.

This is best served warm or at room temperature the same day it is made.

Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

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