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Saturday, October 15, 2011

Tomato and Tomatillo Tarts

Are you inundated with tomatoes? Have you made salads, sauces and salsas until they're coming out of your ears?

Aside from bringing all your remaining tomatoes to the next bad comedy show you attend, a super simple tomato tart is a tasty option to use them up.

Frozen phyllo dough makes for a quick and easy crust while the filling is nothing more than cheese and tomatoes. Almost a mock pizza....if you will.

These tarts work great as tapas with a little wine or pair with a salad for a light dinner or lunch. When you have super tasty tomatoes there is no reason to cover that flavor with other ingredients. Keep the cheese to a minimum and let the farm fresh tomato flavor shine through.

Fat and Happy Tips and Techniques:  Make this your own by using whatever cheese and tomatoes you have on hand. Try adding a little fresh oregano or parsley if you have it.


Tomato and Tomatillo Tarts


Phyllo dough
Fresh tomato and/or tomatillos
Poblano Pepper, roasted
Cheese (I used Queso Cotija)
Olive oil
Fresh black pepper

Preheat the oven to 400 degrees. Roll out the phyllo dough to roughly 1/8 to 1/4 inch or desired thickness. Carefully place in a tart pan, pushing the dough into the ridged sides. You can either let the edges hang over for a rustic look or use your rolling pin across the tart pan to 'roll-cut' off the extra dough for a cleaner look.

If you don't have a tart pan, place the dough on a cookie sheet and make a small fold or roll up the edges to form a side crust. Continue as directed below.

Slice the tomatoes about 1/4 inch thick. Sprinkle a little cheese on the pastry, then layer the slices so that all the dough is covered. Chop the poblano peppers and sprinkle on the tart. Add preferred amount of cheese on top. Sprinkle with olive oil and add fresh black pepper.

Cheese is salty enough so adding salt to the tart should not be necessary. But you do want to add a pinch, add it after the tart is cooked so the salt doesn't draw out too much of the moisture out of the tomatoes.

Bake until the phyllo crust is golden brown. Serve hot or room temperature. To achieve a more golden, finished crust look- brush the dough with an egg wash before baking.

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