Wednesday, July 28, 2010

A Divine Tomato Tart

We grew tomatoes at the Red Brick Ranchero for years. The best was Rose de Berne, a wondrous heirloom.

Then our dirt decided to turn on us and we couldn’t grow a cucumber.


So we took that as a sign from above and decided to leave the tomato growing to the people that know how to do it.

Recently, our favorite “veggies in the summer” guy, Kenny, has had these outrageous Amish grown Better Boy tomatoes.

At least I think they’re Better Boys.

I was swooning and making happy noises while he was telling me what kind they were.

In other words, not listening.

Whatever they are, they shine in this Divine Tomato Tart. It owes a lot to Chuck Hughes ( who is absolutely outrageous and why didn't I know about him before now), nothing at all to Paula Deen, other than butter is used in the process, and a whole lot to the pig, who makes it’s presence known in the form of crisped prosciutto sprinkled on the top with fresh basil right before serving.

A phyllo crust brushed with Dijon and topped with Manchego cheese, a dusting of fresh thyme on thickly sliced tomatoes and some grape tomatoes (because someone who shall remain nameless ate a tomato designated for the tart without permission) round out the ingredients.

This tart is as easy as pie (couldn't resist!) and works wonderfully with a bit of fresh arugula…I’m seriously into arugula this summer…a piece of grilled chicken on the side, or even out of hand a la Nigella late in the evening.

Feeding Groom’s Divine Tomato Tart
Adapted from Chuck’s Day Off

1 package phyllo, thawed
1 stick butter, melted
2 large Better Boy tomatoes, sliced about ½ inch thick
1 cup grated Manchego cheese
Dijon mustard
Three to four sprigs fresh thyme
Coarse salt and freshly ground black pepper
4 pieces prosciutto, diced and sautéed til crisp
A few fresh basil leaves, coarsely chopped

Preheat oven to 400 degrees.

Spray a bit of Pam in a 12 inch quiche dish. Start layering phyllo dough, overlapping the sheets, around the dish. Brush with melted butter. Continue to layer and brush with butter til you have used all the sheets. Be sure to let phyllo overlap the top and brush that with butter as well. Then brush what will be the bottom of the tart with a tablespoon or two of Dijon mustard.

Sprinkle the grated cheese over the tart and then add the tomatoes. If you have glaring holes that need tomatoes, add halved grape tomatoes to fill in the gaps.
Sprinkle the tomatoes with coarse salt and freshly ground black pepper and the fresh thyme leaves that you have stripped from the stems.

Pop it in the oven and let bake for 20-25 minutes. Remove from oven, sprinkle with the prosciutto and the fresh basil. Look at the picture, can you tell which side I used to take it out of the oven?

Serves 4 generously as main course.
Serves 5 as side dish.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Two Years Ago on Feeding Groom


Amy (Minimally Invasive) said...

I neeeeeeed this! Did you save me a piece, or perhaps the whole pie?

Kevin said...

This would be one tasty tomato tart!

Sophie said...

Hello Mary!!

How are you doing girl?? Long time no see,...!!!

Your tomato & queso Manchego tarte is looking so tasty & appetizing too!

MMMMMMMMMMMMM,..lovely food!