I know, it's been a while. To make up for my long absence, I will be posting two wonderful recipes from my first cookbook,
An Almost Kosher Cookbook.
Crunchy Savory Tart Crust
Makes enough pastry for two 9 inch tart crusts
2 1/3 cups all purpose flour
1/4 cup semolina flour
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/4 inch cubes
3 tablespoons cold Crisco, cut into 1/4 inch cubes
A glass of ice water
Position oven racks so that one is in the center and preheat the oven to 400 degrees.
Put flours and salt in the bowl of a food processor fitted with the metal blade and pulse a couple of times to integrate the flours with the salt. Add the butter and Crisco all at once and pulse a few times, until mixture forms little balls, like moist crumbs, and no chunks of butter or Crisco remain.
Remove the blade from the food processor and dumb the dough crumbs into a large bowl. Fill a tablespoon with the ice water and sprinkle over the surface of the dough. Repeat with 3 more tablespoons.
Use your finger tips to bring the dough together into a ball, adding more water if needed 1 tablespoon at a time. Dough should be just holding together.
Cut the dough in half, and wrap each half in plastic wrap. Press each half with the palm of your hand to form a disk. Place in the refrigerator and chill for at least one hour before rolling out.
Flour a flat surface and roll out a disk of dough to 1/4 inch thick. Fit into a tart pan and chill for 30 minutes. Use the tines of a fork to prick holes over the bottom of the tart. Line the dough with parchment paper or aluminum foil and fill with pie weights or dried beans (my preferred method). Place the tart shell on the rack in the center of the oven and bake for 10 minutes. Remove the paper and weights from the pan and return to the oven. Bake an additional 5 to 10 minutes, until lightly browned, for a par-baked tart shell. For a fully baked tart shell, bake another 15 minutes or until it is golden brown all over.
Oven Roasted Tomato Tart
Makes 8 servings
This is perfect for Shavuot, or Shabbat, since it can be made ahead and served at room temperature.
1 tart crust, par-baked
2 teaspoons Dijon mustard
3 pounds vine tomatoes
1/2 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt and pepper to taste
Olive oil
Slice the tomatoes, across the width, lay on an aluminum foil line baking sheet, sprinkle with olive oil, salt and pepper, and bake at 250 degrees for two hours.
Preheat the oven to 375 degrees.
Spread the mustard over the prepared crust in a thin layer. Grate the Gruyere cheese and spread evenly over the mustard. Arrange the roasted tomatoes, in one layer, overlapping on the crust. Sprinkle with herbs, salt and pepper to taste.
Place in the preheated oven until the cheese is melted and bubbly, about 15 to 20 minutes
Serve warm or at room temperature.
Onion Tart
Makes 8 servings
1 tart crust, par-baked
3 pounds large sweet onions, cut in half and sliced thin
6 shallots, sliced
1/4 cup olive oil
Salt and pepper to taste
2 teaspoons Dijon mustard
1 1/2 cups grated Asiago cheese
1/3 cup pitted Kalamata olives, slice in half lengthwise
Preheat the oven to 350 degrees
Heat the olive oil in a large saute pan. Add the onions and shallots, sprinkle with salt and pepper and cook over medium heat until caramelized, light brown in color. Remove from the pan and allow to cool to room temperature.
Spread the prepared tart shell with a thin layer of Dijon mustard. Layer the cheese evenly over the mustard, then evenly layer the onion mixture over the cheese. Arrange the olives on top.
Place in the oven and bake for 20 to 25 minutes, or until the cheese is melted.
Serve warm or at room temperature.
Enjoy!
B'tayavon!
Chag Sameach!
