Wednesday, October 1, 2014

Fresh Tomato Tart

Saying Farewell To Summer Tomatoes

It is with heavy hearts The Cooking School bids a fond farewell to garden fresh tomatoes. We know the Grainger tomatoes from Tennessee taste good and Romas are available year round, but let's be honest - there is no substitute for a locally grown tomato! So as a last salute to summer tomatoes, we present for your dining pleasure a Tomato and Onion Jam Tart. This quick and easy tart is made with phyllo dough - no need to prepare a crust. We opted to cut the tart into round, appetizer servings for the photo, but sliced into generous squares with a side salad, it will make a light and flavorful dinner. Heirloom varieties are still available at Jungle Jim's International Market, so this tart could be served at your house tonight!


Assemble the ingredients before starting. We selected the yellow and the red heirloom tomatoes and then added a handful of grape tomatoes to fit into the open nooks and crannies.


Line the bottom of buttered pan with 1 sheet of phyllo dough and brush lightly with butter. Repeat layers with remaining 7 sheets of phyllo, brushing lightly with butter between each sheet of phyllo (Keep dough covered with plastic wrap and a damp towel if necessary between layers to prevent it from drying out.)


Stir the jam to loosen it up; it will be easier to spread.


Using a pastry brush, lightly brush the onion jam over the last layer of phyllo.


Sprinkle the shredded mozzarella cheese evenly over the jam.


Don't be tempted to use more jam or cheese. The result will be a soggy, greasy and heavy slice of tart.


Arrange the sliced tomatoes over the cheese, nestling the spaces between the large heirloom slices with sliced grape tomatoes.


Sprinkle with dried oregano, thyme, salt and pepper.


Finally, sprinkle the remaining Parmesan cheese on top.


Bake 35-40 minutes, or until lightly golden brown. Remove from the oven and cool 3-5 minutes before slicing.



Tomato and Onion Jam Tart

5 tablespoons butter, melted
8 sheets phyllo dough (9x13-inch sheets), thawed overnight in the refrigerator
2-3 tablespoons Roasted Onion Garlic Jam or Fig Jam
4-5 ounces shredded mozzarella or Italian blend cheese
2 medium/large heirloom tomatoes, thinly sliced
Handful grape tomatoes, sliced
½ teaspoon dried oregano
¼ teaspoon dried thyme
Salt and pepper, to taste
¼ cup shredded Parmesan cheese


Preheat oven to 375°. Brush a 9x13x1-inch rimmed baking pan (quarter sheet pan) with some of the melted butter.

Line bottom of buttered pan with 1 sheet of phyllo dough and brush lightly with butter. Repeat layers with remaining 7 sheets of phyllo, brushing lightly with butter between each sheet of phyllo (Keep dough covered with plastic wrap and a damp towel if necessary between layers to prevent it from drying out.)

Brush onion jam lightly over the last layer of phyllo. Sprinkle mozzarella cheese evenly over jam. Arrange tomatoes over cheese, filling spaces between large heirloom slices with sliced grape tomatoes. Sprinkle with oregano, thyme, salt, pepper and Parmesan cheese.

Bake 35-40 minutes, or until lightly golden brown. Remove from oven and cool 3-5 minutes before slicing.

Serves 4 as an entrée



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