• 'Maters - 06

    From Dave Drum@1:3634/12 to All on Mon Aug 1 12:41:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Herbed Tomato Tart
    Categories: Vegetables, Pastry, Seafood, Herbs, Cheese
    Yield: 14 servings

    2 Sheets (9" x 11") puff
    - pastry; thawed, chilled
    1/2 c Grated parmesan cheese
    4 tb Extra-virgin olive oil
    12 Anchovy filets in oil;
    - drained, fine chopped
    3 lb Cherry or grape tomatoes
    Salt & fresh ground pepper
    1/4 c Fine chopped flat-leaf
    - parsley
    2 tb Fine chopped fresh chives
    2 tb Fine chopped fresh oregano
    Fresh grated nutmeg

    Set oven @ 375ºF/190ºC.

    Fit pastry sheets side by side into a parchment
    paper-lined 13" x 17 3/4" rimmed baking pan, pressing
    pastry against bottom and sides. Trim inner edges of
    pastry sheets so that they form a seam in center; trim
    pastry hanging over sides of pan. Prick bottom of pastry
    with a fork. Line bottom and sides of pastry with
    parchment paper and fill with dried beans. Bake until
    edges of tart are golden, 25 minutes. Remove beans and
    parchment paper, sprinkle Parmesan over tart shell, and
    bake until cheese is melted and tart shell is golden all
    over, 15-20 minutes. Transfer to a rack; let cool.

    Heat oven to broil and arrange a rack 4" from heating
    element. In a large bowl, mix together oil and
    anchovies; add tomatoes and season with salt and pepper.
    Toss to coat. Transfer tomato mixture to a rimmed baking
    sheet and broil, shaking pan once or twice, until
    tomatoes blister, 12-14 minutes. Let cool slightly. Use
    a slotted spoon to transfer the tomato mixture to the
    prepared tart shell; distribute tomatoes evenly.

    Increase oven heat to 425ºF/218ºC.

    In a medium bowl, combine the parsley, chives, oregano,
    and nutmeg; sprinkle herb mixture evenly over the
    tomatoes. Return tart to oven and bake until hot, about
    15 minutes. Let tart cool slightly before serving.

    Yield: serves 12-16

    By: Beth Elon

    RECIPE FROM: https://www.saveur.com

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