VCE: Tender Tomato Tart

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* Exported from MasterCook *

 

Tender Tomato Tart

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 491

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 small celery ribs

1 carrot -- finely diced

1 1/2 pounds ripe tomatoes -- coarsely chopped

1 onion -- finely diced

1 garlic clove -- minced

2 tablespoons chopped parsley

5 large basil leaves

Tart Pastry

(see separate recipes)

Salt and freshly milled pepper

3 eggs -- well beaten

 

MAKES ONE 9-INCH TART

 

A luscious, tender tart made with summer's sweetest vegetables. In this

case you might prefer to start the vegetables first since they need an hour

on the stove. Something crunchy and acidic enhances this tart, like a

salad of chopped vegetables dressed with olive oil and a dash of vinegar or

lemon.

 

Warm the oil in a heavy pot, add the vegetables and herbs, and stew,

covered, over low heat for 1 hour. Occasionally give the pot a stir to

make sure nothing is sticking, adding a few tablespoons water if the pot

seems dry. Pass the vegetables through a food mill or puree. While

they're cooking, prepare the pastry, line a 9-inch tart pan, and prebake

until lightly colored.

 

To prebake: Put the formed tart or pie shell in the freezer until it

hardens, at least 15 minutes. Once the oven is preheated to 400F, I put

the shell on a sheet pan (so I won't have to handle it later - crusts on

tart shells are fragile) and bake until it is lightly browned, about 25

minutes. Because the dough is frozen, it will hold its shape without the

cumbersome addition of pie weights. Check once or twice while baking and

if any bubbles have formed, deflate them with the tip of the paring

knife. If you've saved a scrap of the dough, you can use it to patch any

holes as soon as the shell comes out of the oven. Just gently rub a piece

of the soft dough into any holes.

 

Lower the temperature to 400F. Season the puree with 1/2 teaspoon salt and

a little pepper. Stir in the eggs and taste for salt. Pour the filling

into the shell and bake until it appears set and a cake tester comes out

clean, 25 to 35 minutes. Let cool for 10 minutes before serving.

 

To remove the rim from a filled finished tart, first make sure the crook of

your arm is covered if the tart is still hot. Carefully move one had under

the pan, then, with the other hand, ease the rim down your arm and let it

rest there. Tilt the far edge of the tart toward the serving plate, then

lower the pan nearly all the way down. Before slipping your hand out, rest

the pan on the tip of a knife, then let it down onto the plate. This way

you won't crumble the pastry.

 

 

 

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