“A Piece of Cake”
By Pat O’Keefe
Tomatoes, tomatoes, tomatoes, what to do with them all?
I developed this recipe to use my end of season tomatoes. You can double the recipe and make it in a jelly roll or cookie sheet pan. It is time consuming but worth the effort to bake a whole bulb of garlic and then spread the softened garlic on the pre-baked crust. If you are pressed for time, minced garlic sprinkled on the bottom crust is sufficient. Also, the tomatoes do create a lot of moisture so try and remove most of the seeds before using. Want to “guild the Lilly” top with cooked crumbled bacon. Pictured on the web under side dishes.
1-package ready to roll pie crust, or my pie crust recipe follows
1 to 2-large clove garlic, minced
1 and 1/2-cups shredded Fontina cheese
4-medium tomatoes, horizontally sliced and most seeds removed
Salt and pepper to taste
Cooked crumbled bacon (optional)
Preheat oven to 425° Press piecrust on the bottom and up the sides of a 9-inch round or square tart pan.
Bake the crust in preheated oven for 9-10 minutes or until the piecrust is lightly browned and set. “Blind” baking with weights will help keep the crust flat, otherwise prick the crust with a fork, called “docking” before baking and again if the dough rises.
While the crust is baking slice the tomatoes (three-eights) and rest the slices on paper towel to take out some of their moisture.
Turn oven down to 350º Spread the bottom of the pre baked crust with minced or roasted garlic and 1/2 cup of the Fontina cheese, top with sliced tomatoes in a decorative pattern, salt, pepper and remaining cheese.
Bake the tart at 350° for 40-45 minutes or until it is lightly browned and bubbling.
Serve warm or at room temperature with or without crumbled bacon.
Makes 4-6 servings
Favorite Pie Crust
This amount will make enough for two crusts. Use one now and freeze the other one.
2 1/4-cups all-purpose flour
1-stick butter, almost frozen and cut into small pieces
3-Tablespoons cold shortening (Crisco)
4 to 6 Tablespoons ice water
Place the flour in the food processor; add the salt, butter and shortening, pulse about 15 times until incorporated.
Slowly add the ice water a little at a time with the motor running. You can always add more but cannot take away. The humidity in the air will affect the consistency of the flour. Stop motor when the dough just starts to come together.
Dump out onto the counter and form into a ball. Cut in half, flatten and wrap each half in plastic wrap.
Refrigerate for at least 20 minutes. If you are defrosting frozen dough, try and do it in the refrigerator to maintain the proper consistency.
I will be happy to send you my weekly recipes via email just contact me at firstname.lastname@example.org On the Web at www.patokeefe.net Web site has an
extensive collection of recipes with more added frequently. Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!