Wednesday, February 17, 2010
Tomato and Onion Tart
While going through one of my old cook books, Clark and I thought this looked good so decided to try it. It is supposed to be French and it turned out quite good. Would really be good with fresh tomatoes out of the garden but we had to make due with store bought. If you don't want to make the dough it can be replaced with store-bought puff pastry. This is the first time I have made puff pastry and it turned out quite good but then anything with that much butter has to be good.
3 ripe but firm tomatoes cut into slices 1/4 inch thick
1 cup flour, frozen for 1 hour
1/3 cup cake flour frozen for 1 hour
1/4 tsp salt
3/4 cup butter cut into pieces and frozen for 1 hour
2 tsp lemon juice, chilled
1/4 cup ice water ( had to use a bit more water to get dough to form)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 TBS chopped fresh oregano (didn't have any so sprinkled on dry oregano)
1/4 C thinly sliced yellow onion, separated into rings (we thought more would be better)
Place both flours , salt, and butter in a food processor and pulse till mixture resembles pea-sized crumbs. Transfer to a bowl. In a small cup, combine the lemon juice and ice water and add to the bowl. Mix with a fork until the dough almost holds together. (this is where I had to add more water). Turn dough out onto a lightly floured surface and press together to form a rough rectangle shape. Large chunks of butter will be visible. Roll out into a rectangle about 8 by 12 inches and about 1/2 inch thick. Fold in the 8 inch sides to meet at the center. Then fold in half to make a square, forming 4 layers. This is your first turn. Turn the dough a quarter of a turn and roll out again into a rectangle 8 x 12 x 1/2. Repeat the folding. This is your second turn. Repeat the rolling again but this time fold into thirds the way you would fold a business letter. Wrap in plastic wrap and chill for 1 hour.
While dough is chilling, slice tomatoes and put on a paper towel to drain for 1 hour.
Position a rack in the top part of the oven and preheat to 400 degrees
Roll out the dough on a floured surface into a 12 inch round. Crimp up sides to form a half inch edge. Transfer to an ungreased baking sheet and sprinkle evenly with mozzarella cheese and 1/4 cup of the Parmesan cheese and oregano. Arrange tomato slices in circles, overlapping edges slightly on top of the cheese. Scatter the onion rings and then the remaining 1/4 C Parmesan over the tomatoes.
Bake until the crust is golden and top is crispy, about 25-35 minutes and serve immediately.