Thursday, September 20, 2012

Tomato Tart

It's gone, yes, it's all gone by now!
There is no tart left as I write this post, I thought I should have saved at least one little piece just to remind me of the flavors so I could describe the taste more precisely, but no, there is nothing left from the recipe made this afternoon.
Summer is gone but temperatures are still warm for a refreshing dish like this fresh tomato tart, elaborated yet simple, this recipe calls for ingredients found everywhere. The flavors are liked and recognized worldwide: savory crust, fresh cheese and tomatoes marinated in olive oil. The attention to the details like the variety of tomatoes used makes all the difference and since you are making a simple dish, there must be something to stand out, the more colorful the tart is, the more enjoyable it will be to watch and taste it so go for the biggest variety you can get: grape tomatoes, cherry tomatoes, currant tomatoes, heirloom tomatoes, etc...



The crust made for this tomato tart is the same one I made for my onion quiche  and after you learn how to make it  you will feel no need to learn another crust recipe ever. All the details and techniques showed in the video are very important, they are all very relevant to create the flaky close to perfection pâte brisee (savory crust), starting from the temperature of the ingredients, the quick handling of the dough and the cooling process to avoid shrinkage, these are all really important details that can't be missed in order to create the perfect crust.
Tomato Tart is perfect when served with a side of green salad dressed with vinaigrette, the texture from the savory flaky crust combined with the sweet tomatoes is a "hard to go wrong" combo and even though most flavors are kind of expected it still surprises you for its simplicity but yet elaborated look.



Ingredients:
Pâte brisee: (I doubled the recipe in the video)
200g regular flour mixed with a pinch of salt
100g unsalted butter
50g cold water (approximately)
Filling:
2 tbsp whole grain mustard (I used a beer whole grain mustard)
400g whole ricotta cheese
100g mascarpone cheese (can be substituted for plain cream cheese)
pinch of salt and pepper
Tomato topping:
150g grape tomatoes
150g mixed colors cherry tomatoes
50g currant tomatoes
or-
Any tomatoes of your preference
3 tbsp extra virgen olive oil
1/4 cup fresh parsley
salt and pepper to taste
Let it marinate for at least 40min at room temperature or for a day at your refrigerator. Remove excess liquid)

Even though most part of my diet is organic I think it's important to point that tomatoes is one of the ingredients that most suffers with a high percentage of toxins from pesticides (much higher than other ingredients). If you can't buy all your fruits and veggies organic make sure you buy at least your tomatos (and strawberries) organic.

The tart can be kept in the refrigerator or at room temperature for a day, more than that will compromise the quality of the tomato and texture of the crust (if your ricotta is too liquid keep it cool to maintaing its shape after sliced)



31 comments:

  1. this is so cute! I will definitely going to try this out :) thank for all the effort you put into your blog and the videos, it allways makes my day <3

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  2. Raiza, that looks great! :)
    I found your YouTube channel a few days ago and I already watched all your videos. All your recepies look amazing!
    I'm gonna try most of them, specially the Macarons, the hazelnut cream and the cheesecake haha
    I love to cook, speacilly sweets, just like you ^^

    Keep up the excelent work!
    Thiago, from Brazil :)
    (thiago.hrg@hotmail.com)

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  3. This tart looks too good for words! I love all your tart (and every other!) recipe videos. Looking forward to the next one :) xx-Jackie

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  4. i despise fresh tomatoes (except in caprese salad) but this actually looks amazing.

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  5. A perfect tomato tart, I love that it has ricotta in it. Gorgeous pics!

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  6. Amei as suas receitas. Todas muito apetitosas. Sucesso e mão na massa.

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  7. The attention to the details like the variety of tomatoes used makes all the difference and since you are making a simple dish, there must be something to stand out, the more colorful the tart is, the more enjoyable it will be to watch and taste it so go for the biggest variety you can get: grape tomatoes, cherry tomatoes, currant tomatoes, heirloom tomatoes, etc...

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  8. Replies
    1. esta tudo no facebook do Dulce Delight ;)

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  9. Raiza amei a receita!!!
    Como chama esse mini tomate em português??
    será que encontro no Brasil?
    Bjoo

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    Replies
    1. Nossa Bia, não tenho a minima ideia. Talvez na feirinha de organicos voce encontre, ou ao menos, eles possam te dizer se é possivel encontrar ;)

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  10. Oh... this looks lovely. I love all kind of tomatoes even on their own, but heaped on flaky tart, yum. Must be delicious! Amazing photos as well, as always.

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  11. There is no need to brush the sides of the pan since the dry method used here doesn't require essay writer water in the melting process. Use your caramel on top of ice creams, tarts or even in fillings.

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  12. Hey Raiza :) Did you try to bake it after putting cheese and tomatoes for a short while? :) or grilled tomatoes before serving? :)

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  13. I really loved the look of this tomato tart and tried it out as soon as I saw it! I found the filling a bit too bland though, so left out the mascarpone the second time I made it and just added lots of home-made ricotta.. Perfect! ;) I definitely need to make this more often!

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  14. Such a nice blog, you really provide me some great information. i am going to bookmark this blog, share with my friends and will definitely visit here again. Thanks for your article.

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  15. Hi, I've tried youre recepie, the crust is worked out verry fine!
    Becouse i couldn't find the tomatoes you have used have i used the most delicious one's at the farmers market.
    Ive used Cherry tomatoes and tiny Roma tomatoes, instead of beer mustard i've used a organic garlic mustard with halve grain mustard seeds.
    Because i forgot to first put the mustard and than the mascarpone/ricotta mix i've desided to mix it trough the ricotta mixture, and at last the tomatoes.

    It is sooo delicious! i've served it at my birthday:)

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  16. It looked so pretty and I'm sure the taste is also very great.

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  17. very nice post thanks i like it thanks >>>>>>>>>>>>

    jogos d moto

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  18. Very entertaining information. found a lot of things for Yourself Useful. Thx !!!
    Friv 4

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