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Cooking
chloebud

Hasselback Plum Tomato Caprese

last month

I saw this on Instagram and thought it was a fun twist instead of a platter or skewers. That is, IF you have some really good tomatoes. Any other ideas you’re using or plan to with good tomatoes right now? Tis the season!🍅


Start with Plum Roma Tomatoes. Get chopsticks or wooden skewers and put them on either side of the tomato. These will add as a guide to prevent you from cutting all the way through the tomatoes. Make several slices down the tomato but do not cut all the way through. Fill each slice with a piece of fresh basil and a piece of fresh mozzarella. Season with salt and pepper and finish with a drizzle of olive oil or Basil pesto. I always like to serve these with a balsamic glaze and let people dress their own with it.

Featured Answer
  • last month
    last modified: last month

    I'm sorry if I seem quarrelsome--I just find your recipes interesting. So here's a totally different tomato and cheese recipe I like, to return the favor, for those who feel like cooking.


    https://leitesculinaria.com/101609/recipes-cherry-tomato-tart.html


    Cherry Tomato Tart Leite's Culinaria — Not Quite There See Notes

    leitesculinaria.com

    MAKES: 6 servings
    PREP TIME: 25 mins
    COOK TIME: 1 hr

    This cherry tomato tart calls for a homemade herbed crust, heavy cream, goat cheese, Parmigiano-Reggiano, and tons of tomatoes.


    INGREDIENTS

    1 1/2 cups all-purpose flour
    1 tablespoon rosemary leaves, minced
    1 tablespoon thyme leaves
    3/4 teaspoon kosher salt
    12 tablespoons (6 oz) cold, unsalted butter, cut into 1/2-inch cubes
    4 to 6 tablespoons ice water
    3/4 pound (about 35) cherry tomatoes (or more...)
    olive oil
    Kosher salt and freshly ground black pepper
    2 large eggs
    1 1/4 cups heavy cream
    Handful basil leaves, thinly sliced, plus a few small ones for the garnish
    1/2 cup Parmigiano-Reggiano, grated
    3 ounces soft and creamy goat cheese (nb: mild)
    Equipment
    11 -inch tart with removable bottom


    DIRECTIONS

    1. In the bowl of a food processor fitted with a metal blade, pulse the flour, rosemary, thyme, and salt until blended. Add the butter and pulse until the mixture resembles coarse cornmeal with noticeable chunks of butter no bigger than small peas, somewhere around 13 to 15 one-second pulses.

    2. Dump the tart crust mixture into a large bowl and drizzle with 4 tablespoons ice water. Using a fork, gently mix just until the mixture forms a “shaggy” dough. Squeeze some of the dough in your hand. If it doesn’t hold together, add enough of the remaining water, 1 tablespoon at a time, until the dough does hold together when gently squeezed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

    3. While the dough is in the fridge, position the oven racks in the middle and lower thirds of the oven. Crank the oven to 400°F (200°C).

    4. Toss the tomatoes with a drizzle of olive oil on a rimmed baking sheet lined with foil or parchment paper and season with salt and pepper. Spread the tomatoes in a single layer and roast on the lower rack until they’re split, wrinkled, and releasing some of their liquid, 10 to 20 minutes, depending on the size of your tomatoes. Let cool on the baking sheet.

    5. While the tomatoes are roasting and cooling, roll out the dough into a 13-inch circle on a lightly floured surface. Ease it into an 11-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom with a fork and cover with parchment or foil. Fill the tart with or beans. (If the tomatoes aren’t done, slip the shell into the fridge.) Bake the tart crust for 20 minutes. Remove the weights and parchment and bake until pale golden, 5 to 10 minutes more. Let cool slightly.

    6. Whisk the eggs, cream, sliced basil, half the Parmigiano-Reggiano, and a pinch each salt and pepper in a bowl. Pour the filling into the baked tart crust and distribute the tomatoes equally in the tart crust. Pinch off bits of goat cheese and place them between the tomatoes. Sprinkle the filling with the remaining cheese. Bake on the middle rack until set and golden brown, 20 to 25 minutes. Let cool until warm. When ready to slice and serve, dot with the teensiest basil leaves you have.


    NOTES

    Better with more crust. Better with more tomatos—no bites without. Very thin custard leaks. Use pan under. My goat cheese too strong. Romano good sub for parm.

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