SEASONAL TOMATO ALMOND TART INSPIRED BY YOTAM OTTOLENGHI

TOMATO ALMOND TART

TOMATO ALMOND TART

“We’re having tomato tart for dinner? Ha ha. What’s that babe?” Those are the words my husband uttered when I shared our plan for dinner. And even after I described what we were having, he still looked at me dazed and confused. That's okay. He'll explain medicine, I'll explain food.  

Two nights ago I was in the mood to create a seasonal vegetarian meal. We eat meat or fish most nights and I thought it would be fun to make something different that highlights the beautiful, juicy tomatoes from our local farmers market.

I was interested in baking a tomato tart and perused the cookbook Plenty More written by Yotam Ottolenghi from London, in hopes of finding a recipe. Fortunately, there was one. I’ve made a few recipes from his book and they have been delicious so I assumed this would be as well.

The recipe calls for puff pastry however I had purchased a package of phyllo dough last week and decided to use that instead. I like the texture of phyllo dough; light and flaky. I also reduced the amount of butter suggested and switched a few of the ingredients. The idea of following a recipe to a T is brilliant, however if I want to lighten a recipe and/or want to use ingredients I have on hand, I have no problem subtracting and substituting.

The recipe was easy to make and quite delicious. It’s also a very beautiful meal and would be an impressive dish to serve to guests. I served it with my kale Caesar salad and a glass of rose. Not surprisingly, Luke enjoyed it very much and even had a slice the next day for lunch. Enjoy!

INGREDIENTS
1/3 c unsalted butter at room temp
2 eggs beaten
1½ c bread crumbs (I made fresh bread crumbs with day old bread in the food processor)
¾ c fresh ground almonds
1 c ricotta cheese
2 cloves of garlic
½ c finely grated Parmesan cheese
5 sheets of phyllo dough
Butter for greasing the phyllo dough
2 lbs of seasonal tomatoes
24 black wrinkly olives
¼ c grated Parmesan cheese
½ c fresh basil

PROCESS
-Defrost phyllo dough in the refridgerator 6-8 hours prior to cooking
-Preheat the oven to 400 degrees
-Line a 17 ½ by 12 ½ inch baking sheet with parchment paper
-In a food processor combine the first 7 ingredients and blend until smooth
-Set aside blended ingredients
-Roll out the defrosted phyllo dough (wet a paper towel and lay over the phyllo dough to keep it moist and prevent cracking)
-Lay one large sheet of phyllo on the prepared pan
-Lightly coat the phyllo dough with melted butter or olive oil using a pastry brush
-Repeat with the remaining 4 sheets of phyllo
-Using a silicone spatula, gently spread blended mixture across ½ to ¾ of the sheet (you’ll want a good amount of mixture for each slice therefore try not to spread too thin)
-Trim the remaining phyllo with kitchen scissors and remove
-Fold the edges up to create a rim
-Lay the tomato slices on top of each other in 4-5 rows
-Sprinkle with ¼ c grated parmesan cheese
-Place the olives sporadically across the tart
-Bake for 30-35 minutes until the crust is golden
-Scatter basil leaves on top
-Slice and serve

Oxx,
Carly