Foodie Friday: February 21st

Welcome to the February 21st Foodie Friday, where good food

is always on the menu.

 

Life has been calm and sweet this past week, mainly because Zap is feeling better.

I've stayed close to home, so Bandwidth and I have been Binge-Watching House of Cards on Netflix.

Have you seen it? If not, I'd describe it as a cross between Game of Thrones and Dallas,

with a little Dexter thrown in for good measure.

 

I took a break and made a roasted tomato tart, inspired by a recipe at Real Simple.  I made some tweaks and added a balsamic reduction. It's so good, you might want to serve it as a meatless entrée--and it's easy.

  

 

Tomato Tart with Balsamic Reduction

 

                                                                 Serves: 6 to 8

 

8 large tomatoes

Fresh mozzarella

2 Pepperidge Farm Frozen puff pastry Sheets (thawed)

basil and thyme

olive oil

1 egg, beaten

salt and pepper

white granulated sugar

Tabasco (optional)

garlic salt

balsamic vinegar

12 inch tart pan

 

Preheat the oven to 400 degrees F.

While the oven heats, slice tomatoes 1" thick and place on thick layers of paper towels for 30 minutes. This will help prevent a soggy crust. 

 

Another tip to reduce moisture: blot the fresh mozzarella with paper towels. Slice the cheese into half moons and place on paper towels.

 

 Place the tomato slices on a greased baking pan.

Drizzle slices with olive oil. Season with salt, pepper, pinches of sugar, garlic salt, a few drops of Tabasco. Add thyme sprigs. Roast the slices about 30 minutes or until the edges are nicely browned. Remove pan from oven and set aside.

 

Reduce heat to 375 degrees F.

 

Roll out the defrosted puff pastry sheets (it took 2 sheets for my 12" tart pan). Trim excess

pastry and crimp edges. Arrange layers of tomatoes and mozzarella over the pastry. Season with

salt and pepper again. Drizzle olive oil over the cheese and tomatoes.

Beat 1 egg and brush it around the edges of the crust.

 

Bake tart for 20 - 25 minutes (or until the crust is brown).

Remove pan from oven. If you notice any liquid between the tomatoes, blot it with paper towels.

 

 

If desired, make a balsamic vinegar reduction. Pour 1/2 cup vinegar into a pan

and bring to a boil. Lower heat to a simmer and reduce the liquid for 10 minutes or until thickened. Stir now and then.

 Using a fork, drizzle the sauce over the tomatoes.

Garnish with fresh thyme and basil.

 

Next time I make this tart, I'll add crumbled bacon.

 



 

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