Wednesday, September 25, 2013

"River Cottage Veg Everyday" - Tomato, thyme and mozzarella tart


Today I am featuring the "Tomato, thyme and mozzarella tart" as the ninth post in my River Cottage Veg Everyday series. Still lots of sunshine and late summer weather today - meaning that we enjoyed this delightful savory tart as a starter to our outside late lunch.




Hugh Fearnley-Whittingstall comments this recipe with the following words "this is a very simple tart to make, using ready-made puff pastry”. In this recipe he suggests various cheese and herb options (such as goat´s cheese, pecorino or blue cheese and basil, rosemary or chives). But, as he so aptly points out, “the basic principle is the same: crisp pastry, soft caramelized tomato, tangy cheese”.




For my version of this recipe, I chose a good-quality puff pastry and for the topping, I opted for some medium-sized vine-riped tomatoes because they are still abundantly available at this time of year. For the cheese I chose to top my tart with fresh organic mozzarella and since the herbs are still growing wild, I picked thyme from my garden to top the tart.




Other than those four ingredients, all you need for this simple and delicious tart is a good quality olive oil* for trickling over the tomatoes. Plus one clove of fresh young garlic, a bit of sea salt and freshly ground black pepper*. And a wee bit of cornmeal for the baking sheet to keep the pastry crisp. And do not forget the eggwash so that you can build a border around your tart with some extra strips of dough and carefully brush the sides so that they will get that extra bit if shiny golden brown color during baking.

Then bake the tart with the tomatoes, sliced garlic, salt, pepper and olive oil for a good 15 minutes in a very hot oven, scatter the cheese over, distribute a few sprigs of thyme on top of the cheese, some more olive oil and pepper and bake again for about ten minutes.




Next time I make this tart, I will add some freshly grated Pecorino Romano in addition to the Mozzarella because I like the delightful saltiness it brings to dishes. And I might leave off the thmye and sprinkle the baked tart with some fresh and wonderfully fragrant basil instead. Also a note on the choice of tomatoes, try to use the least "watery" ones that you will find, as tomatoes have a tendency to make these tarts soggy and that is not what you want.

And last but not least, you should make sure to pre-heat your oven and bake the tart on a low rack, otherwise the bottom will become soggy - although the cornmeal on the baking sheet also helps.

If you own the English edition of this vegetable cookbook, you will find the recipe for the "Tomato, thyme and mozzarella tart" on page 216 in the chapter on "Store-Cupboard Suppers".

Sources:


16 comments:

  1. Andrea, I've just had dinner and yet I could easily make room for this gorgeous tart. Your photos are literally mouth-watering.

    (p.s. Thanks for your very sweet and thoughtful offer - I'm delighted to accept. I forecast madelines in my future :) I'll email you my address).

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    1. Hester, so glad you accepted the offer - as soon as I have your coordinates, I will send you also the recipe to go with the baking pan!

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  2. Super schön! I am already in Germany, and I wish I had this for dinner tonight ;)

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    1. Dear Inês, hope you are off to a great start in beautiful Munich - I will make sure to follow you along during your stay - cannot wait to see what lovely foodie places you will discover while there!
      Ganz liebe Grüße nach München!!!

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  3. Love the tart. Tomato and Basil is one of my favorite combinations. As always, you make great recipes and your pictures are so beautiful.

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    1. Geraldine, thanks so much - it is nice to take advantage of early fall´s bounty - there is still plenty of tomatoes available so this recipe from the book was a natural choice for yesterday´s late lunch!

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  4. What I'd give to have a bite of this tart! YUM.

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    1. Trishie, so nice to hear from you - congratulations on your baby news again! I was really excited to learn that your baby boy Alexander has arrived safe and sound! And thanks for your nice comment - I am sure you would enjoy this tomato tart with fresh thyme!

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  5. these are absolutely my favorite ingredients - the tart looks SO delicious
    mary x

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    1. Mary, glad that you enjoy this tart - these ingredients are hard to beat - you just cannot seem to go wrong with puff pastry, fresh tomatoes, mozzarella and thyme! Thanks for the lovely comment!

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  6. Pecorino would be good or even some parmesan.
    But, Andrea, the tart looks gorgeous! I can't wait to try it. Would be great as weeknight dinner.
    xoxoxo

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    1. Colette, yes, I would go so far as call this "convenience food" as its best, meaning that I always, always have some puff pastry in my fridge and the same holds true for mozzarrella - tomatoes are also ever present at our house and herbs grow year round - very simple and easy weeknight recipe indeed!

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  7. My tummy is growling. I want this w/ a nice glass of red wine immediately. Xxx

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    1. Kim, a glass of red wine would be very nice with this - and a good book, of course with a collection of xour favorite poems....
      Thanks, my dear, for stopping by! Always nice to hear from you!

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  8. I fell like I can smell from here the aroma of the fresh mozzarella

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    1. The smell emanating from the kitchen when these tart are baking in the oven is, oh, so wonderful - can never get enough of hose lovely Mediterranean flavors! Thanks for the comment!

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