My friend Deb brought over some really nice plum tomatoes from our excellent (and huge!) market right here in Den Haag. They were so sweet, and I also had some cherry tomatoes from our vegetable subscription, so I had to make something that featured them. Salad? Too boring. I ended up making something just as easy: a tomato mozzarella tart that, besides the tomatoes, uses only three other ingredients that anyone might have on hand: fresh mozzarella, basil and frozen puff pastry. (I'm not counting olive oil or salt and pepper as ingredients though!)

One rule though: you gotta have good tomatoes, so none of those icky pink winter hothouse tomatoes here-- only the real deal will do.

Tomato mozzarella tart
adapted from Cooks Illustrated
makes one 9 x 13 tart

Ingredients
1 pound box of frozen puff pastry, thawed in refrigerator overnight
8 ounces fresh mozzarella, drained and sliced
1 pound ripe tomatoes
a handful of basil leaves, chopped

1. Preheat oven to 350 degrees F. Set parchment paper on a 13 x 9 baking sheet. Lay out the puff pastry, pressing down to seal the seams between the sheets. Cut 1-inch strips of pastry to make a frame around the tart, brushing with egg or water between the layers. Bake for 15 minutes or until puffed and golden brown.
2. Remove tart shell from oven and cool on a cooling rack. Increase oven temperature to 425 degrees F.
3. Slice the tomatoes into rounds and set in a single layer over paper towels. Sprinkle liberally with salt and allow to sit for 30 minutes.
4. Press down on the tomatoes with more paper towel, absorbing some of the moisture (this will prevent the tart from becoming too soggy).
5. Place the cheese in a single layer on the pastry crust. Place the tomatoes in a single layer on top of the cheese. Sprinkle with salt and freshly ground pepper. Drizzle olive oil over the whole thing.
6. Bake for 15-17 minutes. Sprinkle the basil over the tart. Cool on a cooling rack for a few minutes, transfer to cutting board or serving dish and serve warm or at room temperature.

Labels: recipes, the savory and salty

1. Soak the porcini mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking liquid. Add the soaking liquid to the chicken stock. Chop the mushrooms very fine.
2. Place the stock in a medium saucepan over low heat. Make sure it's on the burner next to the one you'll be using for the risotto. The stock will stay over the low heat as you cook the risotto.
3. Heat a large Dutch oven over medium heat. Melt the butter and add the shallots, sauteing them until they are soft, about 3 minutes. Add the rice and continue stirring and cooking for a minute or two.
4. Add the mushrooms and wine. Stir until the liquid is mostly absorbed.
5. Add 2 cups stock and the salt, bring to a simmer, cover and cook until the liquid is mostly absorbed, 8-10 minutes.
6. Uncover, add 1/2 cup stock and stir until, again, mostly absorbed. Continue adding the stock in 1/2 cup increments until its finished. The mixture should be quite creamy, but the rice will still have just a hint of chew. Taste for salt.
7. Sprinkle the sage over the rice and pass the cheese for grating.

Labels: recipes, the savory and salty, travel

1. Preparing the shortbread crust: Preheat the oven to 350 degrees (180 degrees centigrade.) Butter a 9-inch tart pan or springform pan. (If using a springform pan, you can also line the bottom with parchment paper, then butter the parchment paper.) Combine the flour, coconut, sugar and salt in a large bowl. Add the butter, and using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Add the egg yolk and bring the mixture together with your hand until it forms a ball.
2. Pat the crust in the prepared pan. (It is a soft crumbly crust, so I've found that unless it is refrigerated for several hours, it is almost impossible to roll out.) Prick the bottom of the crust all over with a fork. Bake for 15-17 minutes, until the crust is golden but not totally brown. Set on a cooling rack and cool to room temperature.
3. The caramel: Warm the caramel a little and add a bit of water (if needed) to give it the consistency of honey. Pour the caramel on the cooled shortbread crust and tilt the crust so the caramel covers the entire bottom of the crust. Cool to room temperature.
4. The custard: Bring the coconut milk, milk, shredded coconut, sugar and salt to a slight simmer in a medium saucepan.
5. In a large bowl, whisk the egg yolks, cornstarch and 1 tablespoon sugar together. Slowly pour the warm milk mixture over the eggs, whisking the entire time (this tempers the eggs).
6. Transfer the mixture back to the saucepan. Stirring with a spoon or whisk, bring the mixture to a boil and boil for 1 full minute. Remove from heat and add the vanilla and butter. Stir until the vanilla is incorporated.
7. Transfer immediately to the pie crust and smooth the surface. Cover with cling wrap directly touching the custard. Refrigerate for at least 3 hours.
8. The topping: Refrigerate or freeze your mixing bowl and beaters for a half hour or so. Meanwhile, toast the coconut in a dry skillet over medium heat until golden brown. Set aside to cool.
9. Just before serving, place the cream and sugar in the mixing bowl and beat over medium-high speed until soft peaks form, about 2 minutes. Using a rubber spatula, spread over the top of the tart. Sprinkle with toasted coconut and serve immediately.

Links:
Crispy waffle: Dulce de leche recipe
Crispy waffle: Cajeta recipe

Labels: recipes, the sweet

Labels: travel

Labels: travel