This recipe for a Tomato Tart is one of my most favorites; you could play around with it. You might have to reduce the amount a bit. I don't know what depth of filling you are looking for. I don't know where I got the recipe, but think it was in a newspaper about 2005.
1 9 inch pie crust (I sometimes replace with a tortilla shell; less fat, but different texture)
6 tomatoes, cut in wedges (I use more than 6, use a meaty, plum/paste tomato; less watery)
1/2 C mushrooms, sliced
1/2 C onion, chopped
1 Tbls butter/margarine
1/2 C mayonnaise
3/4 C shredded Parmesan
1 C shredded mozarella
1 clove garlic, mashed
1/4 C snipped basil
1 Tbls parsley
Preheat oven to 350. Bake pie crust 15 minutes.
Saute onion and mushrooms in margarine.
Mix cheeses, mayo, garlic, basil. Stir in onion mix.
Put tomatoes in crust, skin side down. Spoon cheese mix over tomatoes. Sprinkle parsley on top.
Bake 30 minutes.
I'm going to try this using your recipe for the pizza/pie crust -- if my tomatoes ever ripen.
Hi, Skeptic 7. Your recipe looks good. I'm in a lunch rut, so I've marked it as one that I want to try.
Some ideas for the filling: try substituting chopped broccoli. Perhaps try another kind of cheese? Maybe try adding some ground turkey or some ground beef, or maybe in some pieces of ham. I love red bell pepper, so a little of that would add some additional flavor, as would mushrooms. I've also seen pizzas that use black beans as topping.
You could also explore adding some spices. When I make omelets, I often use the Penzey's Forward seasoning (no salt). I've also used their southwest seasoning. It depends on what flavors you enjoy.
If you worry that the filling might be too liquidy, you could par-bake the crust at a higher temperature for about 5-10 minutes, then add the topping.
Let us know what variations you try, and when I get around to trying your recipe, I'll post my results.
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This reply was modified 8 years, 8 months ago by
BakerAunt.
Sunday I made some lemon squares using a jar of Trader Joe's lemon curd that was near its use by date. I googled lemon squares with lemon curd and found this one
http://www.thirtyhandmadedays.com/lemon-curd-bars/
They are really quite good - my crust went a little wonky but I think that's because my butter was too soft (it was really hot yesterday) and then I overprocessed it because of that - half went to my lemon-loving son who will turn 29 on Wednesday and the other half to work today
It's been so hot and humid here that cooking has been minimal. One night we had leftover creamed turkey casserole from the freezer when thunderstorms moved through just at grilling time. I made a bunch of salads - broccoli, zuchinni zoodle, and a pasta with kale and Feta. Then I played around with Margherita Quesadillas. So simple and easy. I used 8 inch tortillas, layered with mozzarella, thin sliced Sarnoski plum tomatoes, and an assortment of herbs (basil, thyme, savory, marjoram, garlic chives, oregano, and probably some others) snipped from the planters on my deck. I heated them in a cast iron skillet to brown them and melt the cheese, and then at dinnertime I simply reheated in the microwave. They were excellent- the assortment of herbs was amazing, so each bite was a little different and unexpected.
I made two loaves of whole grain sandwich bread, blueberry muffins with lemon streusel (using KAF's burger bun pan). and molasses cookies. I have Moomie's Burger Buns rising now and will make zuchinni brownies shortly. This sounds like an awful lot of food for two of us, but I'm going out of town next week for eight days so I'm stocking the freezer for the road trip, for a potluck on Sunday, and for my husband so he doesn't starve to death while I'm gone.
I have a favorite dish that evolved from a yeast pie crust and a spinach pizza. The original pie crust cam from this article https://cooking.nytimes.com/recipes/1016715-whole-wheat-yeasted-olive-oil-pastry and the spinach pie filling came from here http://www.cooks.com/recipe/o30bi7x9/italian-spinach-ricotta-pie.html
I changed the pie crust recipe to all whole wheat and I use it for most of my pizzas and for focaccio. I put the crust in a 9inch cast iron pan and let rise until light and fluffy. Then I pour the spinach in the middle of the dough and spread it until its near the edges with about 1/2 inch bare dough at the edges. When I bake it the edges of the pizza rise normally but the center is held down by the weight of the filling so a slice is very pie shaped without the bother of trying to form the pie crust edges. I like this very much especially in hot weather as I can either eat a slice cold or warm it up slightly in the microwave. It makes an easy lunch to carry to work, just take two slices out of the refrigerator and put it in the lunch bag.
This is the pizza crust recipe after adaption
2 cups whole wheat flour
1 tablespoon potato flour ( optional)
1/2 cup water
1/2 teaspoon yeast, less in hot weather
1 teaspoon salt
1 egg
1/4 cup oil, normally canola
Dissolve the yeast in 1/2 cup warm water, and stir in 1 cup of flour. Let this sponge sit and ferment until full of bubbles 1/2- 3 hours. Mix the salt, the remaining cup of flour, and the potato flour together. Beat the egg and oil together, and then stir it into the sponge. Mix the flour mixture into the sponge until just combined. Cover the dough and let rise for awhile, at least 15 minutes but I've let it rise until nearly double. Knead the dough until well mixed and bouncy. This recipe doesn't require much kneading -- perhaps 5 minutes. Place in an oiled 9 inch cast iron frying pan. Let the dough rise until light and fluffy.
Ricotta Spinach pie filling
1 tablespoon oil
1 medium minced onion about 1 cup or more
3 cloves garlic
1 16oz frozen spinach
1 cup ricotta cheese
2 eggs beaten
1/4 tsp pepper
1/4 tsp nutmeg
1/4 cup grated parmesan cheese
Heat the oil in a heavy frying pan, then add garlic and onion and cook until the onion is soft and sweet. Add the frozen spinach and cook on low until the spinach is relatively dry and the liquid has evaporated. Remove from heat and let cool. Mix the other ingredients in a large bowl and stir until smooth. Pour in the spinach mixture and mix unil the filling looks like green and white marble
Pour the filling into the risen bread dough and then level it out, leaving at least 1/2 inch uncovered at the edges. Heat the oven to 350 degrees and bake for 40 minutes or until the top is golden and filling set.
After it has cooled cut into pieces and refrigerate. I cut it into 8 pieces and put them in sandwich boxes so I can just pull a box out of the refrigerator and into a lunch bag.
I like this recipe but thinking about it its more like a low fat quiche on a pizza crust .
However now I am getting a little bored with this. What other sort of fillings could I use with this crust? Would a normal meat pie filling work? I looked at normal quiche recipes for inspiration but most seemed too liquidy. I was wondering if something with more liquid would sink into the crust and prevent it from cooking.
2 eggs
For Friday dinner, I made my mother's stroganoff recipe with a few substitutions: ground turkey for the ground beef and cream of mushroom soup for the cream of chicken soup (Campbell's Healthy Request). To keep it from being bland, I added 1/2 tsp. poultry seasoning. We eat it over brown rice.
We're having cheese souffle for supper tonight to go with the Pao de Queijo I made. I may make some kind of marinara sauce, that'd go well with both of those.
Followup: A simple marinara (tomato sauce, oregano, basil, thyme and 4 cheese blend) went very well with both dishes.
Today I made donut muffins/holes and a batch of Pao de Queijo (gluten-free Brazilian Cheese Rolls)
The donut muffins/holes are mostly road food for my son and his family, they leave for home Saturday morning.
Mike, it sounds like you've been having great fun with the souls vide. I wonder what Vibeguy would say about it.
We were in Massachusetts last week - we drove up and back. I asked my local fish guy up there if there was anyway I could keep swordfish fresh for 3 days on the road. They have their own boats and they only sell harpooned swordfish - it's always the best and I miss it down here. He said they were getting fresh ones on Friday and Saturday (they also clean and cut it themselves) and he would pack it for me so it would last a week! So I got some for my friends we spent Sunday night with and some for dear friends down here for Tuesday. I did put Tuesday's batch and the ice packs in my friend's fridge in PA just to help with the 12 hour drive on Monday.
I can't take credit for Sunday's fish, but they grilled it perfectly and we had a lovely dinner with fresh Vegas from their garden. They sent me home with little plum tomatoes which I roasted ala Ina for our Tuesday dinner. The fish was still fresh and I grilled it perfectly - it was a treat and made my friends and my Mom happy.
Last night I tried salt brining my chicken breasts per my friend in PA and they were definitely more tender than my previous attempts with the supermarket chicken.
On Thursday morning, I tried a new recipe, "Snowdrop Brownies," a recipe by Stephanie Coon of Juneau, Alaska from the "Too Busy to Cook?" feature in Bon Appetit (March 1993), p. 126. It called for 1/2 cup unsweetened cocoa. I used up some double-dutch and filled the rest of the measuring cup with Ghirardelli baking cocoa. I also added 1 tsp. espresso powder and walnuts. I baked it at the temperature given and used an 8-inch glass pan, as specified. At the end of the 25 minutes, the sides were done, but the center was clearly under baked, so I baked it another 5 minutes, and then the center looked done. However, it still sank a bit, and the sides looked a bit overdone. I'm thinking it might have baked more evenly in a 9-inch square pan. In looking closely at the picture, I now see that the center does appear to be slightly sunken. I missed it because they show some of the cut brownies on a platter--perhaps to hide the sinking. (Darn those food stylists.) We had them for dinner, and they are delicious and of a smooth consistency. I find them a bit less sweet than many brownies, and I like that. The white chocolate chips do get lost; I see them but do not really taste them.
I used some pork chops left over from a meal my husband cooked to make one of my soba noodle dishes with sautéed carrots, mushrooms, half a package of frozen broccoli (fresh is very expensive here right now), the drippings from the pork, and sliced green onion. We ate it with sweet corn because almost anything goes with sweet corn. 🙂
Yesterday, even though it was too hot to bake, I made the Clonmel Double Crusty Bread with substitutions suggested by BakerAunt (omitted the vinegar and used half water/half buttermilk). I used my bread machine for mixing and kneading but only made half the recipe since I am cooking for one. I made a freeform loaf since it didn't appear to fit in either the 9x5 or 8x4 loaf pan. It was one of the best loaves of bread I have made in a long time. The crumb is so nice and the egg wash made a gorgeous golden brown crust. I will be using it for sandwiches and toast.
Thanks Mike. We're trying to figure out a way to trick a four year old into eating more than pasta and yogurt (occasionally together :-)).
Roux might work on pasta. I'll check out Bob's Red Mill for some recipes as well as KAF.
Oh, dear. My blade arrived after the food processor (with its old blade) was packed. I have the new one where I can get to it, but I've not unpacked the food processor yet. We are going into a renovation, so I'm trying not to unpack too much, but we do not yet know when the contractor will be able to start the job.
