Welcome to Cooking Lessons, a weekly newsletter of recipes to inspire you to get homemade food on the table and maybe learn a thing or two in the process.
If you are able, consider upgrading to become a paid subscriber; your support means the world to me. When I see a new subscriber in my inbox (free or paid) or when you share a post, my heart flutters just a little. Check out the index of recipes, all downloadable and ready to print. You’ll find my cookbook links here.
I’m a cook, not a baker! How many times have I heard this?
But people, you can be both!
Rolling dough, beating egg whites, and making a cake batter may not be your forte, but if you can make muffins (and you should), surely you can manage a tart with a press-in crust. Think of this recipe as a gateway to baking. It’s not sweet, and there are no special techniques required. Give it a whirl. You’ll thank me.
Tomatoes are still having their moment. I’ll be eating tomato sandwiches for a few more weeks, sure. But for something more substantial, e.g., supper, I vote for this cheesy tart that will please everyone, especially vegetarians. We’ll be inundated with squash and fall vegetables soon enough!
Cherry Tomato, Parmesan, and Fontina Tart with a No-Roll Crust
Makes one 9-inch tart
Roasted cherry tomatoes, plenty of cheese, and creamy custard enveloped in a buttery crust make this tomato tart quintessential late summer fare. Roasting tomatoes concentrates their sweetness and allows the little red fruits to release some of their juices. A smidgen of flour added to the filling also keeps the tomato juices in check.
Start by making a buttery dough in a food processor. The trick here is that you don’t let the dough form into a ball but stop processing it when it is crumbly but not dry. If you pressed it together, it would form a ball that you could roll out. However, you can save yourself some trouble, especially if the mention of a rolling pin would cause you to pass this up. Press the dough crumbs into the pan, line it with foil and dry beans and bake it for about 20 minutes, (the culinary term for this is baking "blind".). It keeps the crust from becoming soggy. I know, it sounds a little fussy, but it really isn’t a deal breaker.
While the crust bakes, simultaneously roast the tomatoes in the oven and make the filling. A few extra techniques here will help you.
•Whisk a little flour into the custard. This helps absorb excess water from the tomatoes or any vegetables you might want to use. Make the mixture in a blender to prevent flour lumps, or whisk it until smooth with the eggs and slowly whisk in the cream.
•Spread the Parmesan over the bottom of the crust. This adds a plenty of cheesy flavor and acts as a barrier between the crust and the filling (more sogginess prevention.)
Now you’re in business, and you can apply these techniques to any tart or quiche.
• Use the dough and custard recipes, and substitute roasted vegetables for the tomatoes as the season moves into fall. I’m thinking roasted cauliflower and maybe some spinach or kale wilted in a skillet, just as a starting point.
• Swap out the cheeses as you prefer: gouda, gruyere, Emmental, cheddar, and even mozzarella are good melting cheeses.
Cherry Tomato, Parmesan, and Fontina Tart with a No-Roll Crust Recipe
Makes one 9-inch tart | Prep time: 35 minutes | Bake time: 35 minutes
DOUGH
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
4 to 5 tablespoons ice water
1. Heat the oven to 375 degrees. Have on hand a 9-inch tart pan with a removable rim, foil, and pie weights or dried beans. Line a baking sheet with parchment paper.
2. In a food processor, pulse the flour, salt, and butter together until it is in small pea-size pieces. Drizzle 4 tablespoons of the ice water over the mixture and pulse again until the mixture looks like small beads but has not yet formed into a ball. It should form a clump without cracking when you squeeze a small amount in your hand. If it is dry, add more water, 1 tablespoon at a time.
3. Transfer the dough crumbs to the tart pan. Spread them over the bottom and up the sides of the pan. Lay a sheet of plastic wrap over the pan and use a dry measuring cup to press the dough into the sides of the pan squarely so the corners are not too thick. Use your index finger to firmly press the top edge so it is even all around. Press and smooth the remaining crumbs over the bottom.
4. Line the tart pan with foil and fill it to the brim with pie weights or beans. Set it on the baking sheet and bake for 20 minutes. Remove the foil and weights, return to the oven and bake for 10 minutes, or until it is lightly browned.
TOMATOES (roast while the crust is baking)
1 1/2 pints (3 cups) cherry tomatoes
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon chopped fresh thyme leaves
1. On a rimmed baking sheet, toss the tomatoes with the olive oil, salt, and pepper. Spread on the baking sheet in one layer and sprinkle with the thyme leaves.
2. Bake for 20 to 25 minutes, or until the tomatoes soften and release some of their juices. Set aside to cool.
FILLING
1 large egg
1 large egg yolk
3/4 cup heavy cream
2 teaspoons flour
1/8 teaspoon salt
Pinch black pepper
1/2 cup shredded Parmesan
4 ounces Fontina or Fontal cheese, cut into small dice
Thyme leaves (for garnish)
1. In a bowl or blender, whisk or blend the egg, egg yolk, cream, flour, salt, and pepper until smooth.
2. Spread 1/4 cup of the Parmesan over the bottom of the tart. Arrange the tomatoes in one layer in the pan and tuck the cheese cubes around the tomatoes. Pour the custard mixture over the top and sprinkle with the remaining Parmesan.
3. Bake for 30 to 35 minutes, or until the custard is puffed and golden on top. Cool for about 20 minutes or until the custard becomes firm. Sprinkle with more thyme leaves, cut into wedges, and serve warm or at room temperature.
Thanks for reading and subscribing to this newsletter. If you enjoyed this post, please share and click on the little ❤️ below ⬇️ I appreciate your being here and I love hearing from you if you have questions or suggestions. Tell your friends and aunties. I’ll be back with more soon!
Until next time…
XXOO
Sally
Looks absolutely delish. I shall be eating as many tomatoes as I can before they disappear