Tomato and leek tart – 6 October 2011

Knowing we would be out of bread tonight, and that he didn’t have time to hang out at home to make some this afternoon, D asked if I could use some of the less-than-stellar Dirty Girl Farm tomatoes (great, just not earthshaking) in a tomato tart – a dinner that needs no bread.

It’s a simple recipe from Paul Bertolli in the San Francisco Chronicle cookbook. The crust is 1 cup flour, a pinch of salt, 2 1/2 Tbsp cold, unsalted butter, and 5 Tbsp of ice water, made into essentially a pie crust, with the exception that you knead it a bit after mixing, and then refrigerate at least 1 1/2 hours before rolling. 3 leeks (white parts) are chopped, washed well, and cooked in 1 Tbsp unsalted butter and 1/3 cup water – brought to a boil, then reduced to a simmer, covered, and cooked till the water is gone – ostensibly 10 minutes, but it never works that way for me. I try not to forget the 1/2 tsp salt you add when you finish cooking them. The crust is rolled, floured slightly, topped with the cooled leeks, a bunch of torn basil, shredded med-sharp cheddar (D bought me Canadian sharp cheddar at the Bowl and it was fine) more basil, and overlapped tomatoes. I salt and pepper them at this point.

The crust is turned up nicely, and the tart is baked 50 minutes at 400 degrees, or until the crust is beginning to brown. A delicious meal!

We had the leftover Medoc and Fleury, and both were fine. I think the Medoc probably was better after a teeny bit of oxidation over a long time in its leftover-wine bottle.

{Written the 6th, edited and posted on the 8th}

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