Tomato tart – 13 August 2011

D and R were at their show again today, but didn’t have an evening there, so D was home for dinner by 8. I have been waiting to cook this tomato tart until good tomatoes were out. I got Early Girls from Riverdog Farm at the Saturday Farmers’ Market in Berkeley, and they were good.

Unfortunately, I think I didn’t use sharp enough cheddar this time, so the tart was not as tasty as usual. Basically, it’s a butter-based pastry dough, which is chilled, then rolled (I chilled it again in the fridge after rolling), then topped with leeks (cooked in butter and water, and then salted and cooled), basil, grated medium-sharp cheddar (I used Tillamook medium – good cheese, but this is not medium-sharp), more basil, and then tomato slices, which are finally salted and peppered. The edge of the crust is turned over the edge of the tomatoes in a foldy way, and the tart is baked for 50 minutes at 400.

The only hard part is remembering you have to cook the leeks as soon as you make the crust so they get cool enough. The recipe is from Bauer and Irwin, The San Francisco Chronicle Cookbook, and is itself by Paul Bertolli, which accounts for its usual excellence. It’s officially called “Warm Tomato, Leek, and Cheese Tart.”

 D chose our old friend Cantina Zaccagnini Montepulciano d’Abruzzo, which is good with everything. Except maybe Thai.

{ This was written close to the 13th in Word, and then posted on 9 Sept without changes.}

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