Peach Crostata

Image
Now, I’ve made pies and tarts, crisps, crumbles and cobblers….but this is the first time that I have made a crostata.  No particular reason, just never got around to it.  Well, I’m here to tell you that I may never make another proper fruit pie.  This crostata, or free form tart, couldn’t be easier and I just loved the way that the kids would slice off a wedge and carry on their way, no plate, fork or napkin.  Such a casual, fun little pie.  Of course, you could always dress it up for company with a lovely scoop of vanilla ice cream and a sprig of fresh mint.  This recipe is adapted from Frank Stitt’s Southern Table.
(makes 2 small crostatas that will serve 4-6 each)
For the dough:
2 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon kosher salt
1 1/4 sticks unsalted butter, cup into 1/2 inch cubes and chilled
1/4 cup ice water
For the filling:
1/4 cup unbleached all purpose flour
1/4 cup sugar
4 tablespoons cold unsalted butter
2 1/2 pounds ripe peaches, pitted, peeled and sliced into 3/4 inch thick wedges
1 large egg yolk, beaten with 1 teaspoon heavy cream, for an egg wash
1 tablespoon coarse or granulated sugar for topping
To prepare the dough, combine the flour, sugar, and salt in a food processor and pulse a few times to blend.  Add the butter and pulse until it is the size of small peas, about 15 times.  With the processor running, add the ice water and process for about 10 seconds.  Stop the processor before the dough comes together.  Turn the dough out onto a sheet of waxed paper, divide the dough in half, and shape it into two disks.  Wrap them in plastic wrap and refrigerate for at least 1 hour.
Meanwhile, for the filling, combine the flour and sugar in a small bowl. Add the butter and cut the mixture together with a pastry knife or two table knives until the mixture resembles coarse meal.
Preheat the oven to 350 degrees.
Roll each disk of dough into an 11 inch circle on a lightly floured surface.  Transfer to a baking sheet lined with parchment paper.  Place the peaches in the center of the dough circles on the baking sheet and top with the butter sugar mixture.  Begin draping the edges up and over, forming about three pleats.  crimp the pleats and press down to seal.  Brush the pastries with egg wash and sprinkle with the coarse sugar.
Bake the tarts for about 25 minutes or until golden brown.  let cool on a rack and serve warm or room temperature.
Image,

Tomato Tart with Caramelized Onions, Ollives and Capers

Tomato Tart with Caramelized Onions, Olives and Capers
A tomato tart with no cheese…doesn’t need it…don’t be tempted. The caramelized onions are so sweet and rich and the olive and capers provide the perfect salty bite. Served with a lovely salad of arugula and herbs and, yes, more tomatoes! This recipe is adapted from Sunday Suppers at Lucques, by Suzanne Goin.

For tart:
3 tablespoons olive oil
6 cups thinly sliced onions
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
1 sheet frozen Pepperidge Farm puff pastry
1 large egg yolk
3 medium tomatoes
2 teaspoons salt packed capers, soaked and drained
1/4 cup Nicoise olives, pitted, cut in half

For salad:
1/2 pint cherry tomatoes, cut in half
1 tablespoon finely minced shallot
1 tablespoon extra virgin olive oil
1/2 lemon, for juicing
1 bunch arugula, cleaned and dried
1/2 cup flat leaf parsley leaves
1/4 cup small basil leaves
1/4 cup 1/2-inc snipped chives
salt and freshly ground pepper

Heat a large saute pan over high heat. Add the olive oil, onions, 2 teaspoons of the thyme, 1 teaspoon salt and some pepper. Cook 10 minutes, stirring often. Then turn the heat down to medium, add the butter and cook slowly, stirring often with a wooden spoon. It will take at least another 15 minutes to caramelize the onions. Stir and scrape the bottom of the pan to help them cook evenly. They should be a deep golden brown. Set aside to cool completely before you make the tart. (This can be done well in advance if you want)

Preheat the oven to 450 degrees. Place the defrosted puff pastry on a parchment lined baking sheet. Use a paring knife to score a 1/4 inch thick border around the edge of the pastry. Whisk together the egg yolk and one teaspoon water. Brush the border with the egg wash. Spread the caramelized onions evenly within the border.

Core the tomatoes and cut into 1/4 inch rounds. Place the tomato slices, just touching, but not overlapping, on top of the caramelized onions. Season the tomatoes with 1/4 teaspoon of salt and a sprinkle of pepper.

Arrange the capers and olives over the tomatoes and onions. Sprinkle the remaining teaspoon of thyme over the tart.

Just before serving, place the cherry tomatoes and diced shallot in a bowl and season with salt and pepper. Drizzle with extra virgin olive oil and a good squeeze of lemon juice and toss together. Add the arugula and herbs and toss well. Taste for seasoning. Serve the salad with wedges of the tart. Serves 6

 

Tomato and Mozzarella Tart

Tomato and Mozzarella Tart
From the clever folks at Cooks Illustrated, here is a brilliant tomato tart that will stay crispy enough to eat out of hand, as demonstrated below by my trusty hand model!  The process of assembling the crust may seem a bit tedious at first but it is really quite simple and the end result is spectacular.
All purpose flour for work surface
1 box Pepperidge Farm puff pastry (defrosted in frig overnight)
1 large egg, beaten
3/4 cup grated Parmesan cheese
1 pound Roma tomatoes (3-4 medium)
salt
2 medium garlic cloves, minced
2 tablespoons extra virgin olive oil
ground black pepper
8 ounces low moisture whole milk mozzarella, shredded
2 tablespoons finely shredded fresh basil leaves
  Adjust oven rack to lower middle position and heat oven to 425 degrees.  Dust work surface with flour and unfold both pieces puff pastry and follow these steps to form one large sheet with a border.
1) Brush egg along short edge of one sheet of puff pastry and overlap with second sheet of dough by one inch and press to seal pieces together.
2)  With a rolling-pin, smooth out seam.  Dough should measure about 18×9 inches.  Use a pizza wheel or knife (and a ruler) to trim edges straight.
3)  With a pizza wheel or knife, cut a 1-inch strip from the long side of the dough.  Then cut another 1-inch strip from that same side.
4)  Do the same thing on one short side.  Now you should have 1 large rectangle of dough, 2 long, 1-inch wide strips and 2 short, 1-inch wide strips.  Transfer the pieces of dough to a parchment lined baking sheet and brush with egg.
5)  Gently press long strips of dough onto each long edge of dough and brush with egg.  Gently press short strips of dough onto each short edge and brush with egg.
6)  With a pizza wheel or knife, trim the excess dough from the corners.
So now, hopefully, you have a long, rectangular, unbaked tart shell with doubled up edges.  Sprinkle the Parmesan evenly over the shell (inside of the borders) and then using a fork, uniformly and thoroughly poke holes in the base of the shell. Bake 13-15 minutes, then reduce oven temperature to 350 degrees.  Continue to bake until golden brown and crisp, 13-15 minutes longer.  Transfer to wire rack.  Increase oven temperature to 425 degrees.
While the shell bakes, place tomato slices in single layer on double layer of paper towels and sprinkle evenly with 1/2 teaspoon salt.  Let stand 30 minutes.  Place second double layer of paper towels on top of tomatoes and press firmly to dry tomatoes.  Combine garlic, oil, and pinch of salt and pepper in a small bowl and set aside.
Sprinkle mozzarella evenly over warm (or cool if made ahead) baked shell.  Shingle tomato slices on top of cheese (about 4 slices per row)  Brush tomatoes with garlic oil.  Bake until shell is deep golden brown and cheese is melted, 15-17 minutes.  Cool on wire rack 5 minutes,  sprinkle with basil and serve.  (6-8)
Tomato and Mozzarella Tart
Follow

Get every new post delivered to your Inbox.

Join 572 other followers

%d bloggers like this: