Red Tomato Tart (Vegetarian)

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* Exported from MasterCook *

 

Red Tomato Tart

 

Recipe By :The City Gardener's Cookbook (1994)

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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PASTRY:

1 1/2 cups flour

1/2 cup almonds -- finely ground

1/8 teaspoon salt

1/3 cup butter

2 tablespoons cold water

1/3 cup oil

TOPPING:

6 medium tomatoes -- sliced 1/2 inch thick

- up to 8 tomatoes

1/2 cup extra virgin olive oil

3 cloves garlic -- minced

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh lemon thyme

freshly ground pepper to taste

1/2 cup red onions -- chopped

1 tablespoon butter

4 large mushrooms -- chopped

2 tablespoons Dijon mustard

1/4 cup Parmesan cheese -- freshly grated

4 tablespoons Monterey jack cheese -- finely grated

 

Preheat oven to 450 F.

 

To make the pastry, combine the flour, almonds, and salt in a bowl. Cut in the

butter until evenly textured. Add the water and oil, blending lightly. Press the

pastry into a 12-inch pizza pan, shape an edge, and prick evenly with a fork to

avoid steam pockets. Bake for 10 minutes, then reduce heat to 350 F and bake an

additional 15 minutes or until golden brown.

 

Lay the tomato slices in a single layer in a shallow pan and set aside. In a

small bowl, combine the oil, garlic, parsley, basil, lemon thyme, and pepper.

Pour the mixture over the tomatoes and marinate at room temperature for 1 hour.

 

In a skillet, saute the onions in butter until tender. Add the mushrooms, cook

for 1 minute, and set aside. Spread the mustard on the baked crust, followed by

the onion-mushroom mixture. Sprinkle with Parmesan. Drain the marinated

tomatoes, being careful to save the herbs. (The extra marinade makes an

excellent salad dressing.) Sprinkle the jack cheese over the tomatoes to create

a lacy covering. Put in a warm oven or quickly broil until the cheese is just

melted. Serve at room temperature. Serves 4 to 6.

 

VINE-RIPENED TOMATOES from your garden are marinated lightly, laid atop a crisp

almond crust, and sprinkled with cheeses. The tart is then quickly broiled for a

summery Italian treat. Try different colored varieties of tomatoes such as

yellow, pink, orange, or even white.

 

Source:

" The City Gardener's Cookbook: totally fresh, mostly vegetarian, decidedly

delicious recipes from Seattle's P-Patches "

S(Typed for you by):

" BrendaAdams "

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Per Serving (excluding unknown items): 631 Calories; 52g Fat (72.2% calories

from fat); 10g Protein; 35g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol;

334mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

10 Fat; 0 Other Carbohydrates.