Red Goose GardensTomato and Goat Cheese Tart with Rosemary Crust
From A Year in a Vegetarian Kitchen, by Jack Bishop
Crust:
1-1/4 cups unbleached all-purpose flour
1/2 tsp salt
1/2 tsp minced fresh rosemary
8 tbsp (1 stick) chilled unsalted butter, cut into 8 pieces
4-5 tbsp ice water
Filling:
6 oz fresh goat cheese, crumbled (about 1-1/3 cups
3 medium, delicious tomatoes, cored, sliced crosswise 1/4-inch thick, and blotted dry between paper towels
1 tbsp extra-virgin olive oil
salt + freshly ground black pepper
1. First, make the crust dough (about 1 hour before you're ready to assemble the tart). Place the flour, salt, and rosemary in a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs, about ten 1-second pulses. Add the water, 1 tbsp at a time, and pulse briefly after each addition. After 4 tbsp of water have been added, process the dough for several seconds to see if it will come together. If not, add the remaining 1 tbsp water. Process just until the dough comes together in a rough ball. Do not over-process or the dough will not be flakey. Transfer the dough to a lightly-floured work surface and knead briefly to for a smooth ball. Flatten the dough into a 5-inch disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days. Note: My dough was very sticky with just 4 tbsp of water, so I wound up adding some flour to help it to come together. The final dough should be smooth and supple before refrigerating. Also, if you don't have a food processor, you can still make the dough by using forks or a pastry blender to cut the butter into the flour mixture, then add your water.
2. Move an oven rack to the middle position and heat oven to 375°.
3. Unwrap the chilled dough and roll it into a 12-inch circle on a lightly floured surface. Lay the dough over a 10-inch tart pan with a removable bottom, fitting the dough into the bottom and sides of the pan. Run the rolling pin over the top of the tart pan to trim the excess dough. Prick the bottom of the tart shell all over with a fork.
4. Finally, fill and bake the tart. Scatter the goat cheese evenly across the bottom of the tart shell. Arrange the tomatoes over the cheese in two rings, one around the outside edge of the tart pan and another in the center, overlapping them slightly. Drizzle the tomatoes with the olive oil and sprinkle with salt and pepper to taste.
Bake until the edges of the crust pull away from the sides of the pan and are golden brown, 45 to 50 minutes. Cool the tart on a wire rack for at least 10 minutes. Cut the tart into wedges and serve. Also, it is really good at room temperature so feel free to make this ahead and let it cool for several hours.
* To dry tomatoes, lay 3 layers of paper towels on a flat surface. Place your tomato slices on the paper towels, and then cover with 3 more layers of towels. Gently press your hands over the tomatoes to extract as much liquid as you can without crushing the tomatoes. When you lift the slices from the towels, many of the seeds should stay behind. This will keep your tart crust from becoming soggy.
Insalata Caprese
(Tomato and Mozzarella Salad)
From Epicurious, September 1996, by Faith Willinger from Red, White & Greens
Insalata caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They'd order a just-picked tomato and fresh fior di latte (cow's-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella and basil.
The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Because this salad is so simple, top-rate ingredients are imperative: Hothouse tomatoes and rubbery processed mozzarella are unacceptable.
2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled, if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
Fresh Salsa
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste
1. Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2. Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
3. Let sit for an hour for the flavors to combine.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
