Tomato and Mozzarella Tart

It's been a relatively busy cooking week around here, with a family reunion last weekend, a big dinner we brought up to Palatine for family and lots of great summer produce just begging to be used. Here is an excellent use of summer's tomatoes. I made it as an appetizer for the reunion we went to and had three people ask for the recipe. (Again, sorry for the lack of photos, I was too concerned with just trying to get it DONE in time to leave for Libertyville. It turned out great, good enough for me to want to recommend...)

Tomato and Mozzarella Tart

1 sheet frozen puff pastry (Use Dufour's from Whole Foods, or Trader Joe's brand when they have it...unfortunately usually in the winter time)
1 large egg, beaten
1/2 cup freshly grated Parmesan cheese
5-6 medium tomatoes, sliced 1/4 inch thick
1 tsp. kosher salt
2 TB. extra virgin olive oil
1 garlic clove, minced
2 whole, fresh basil leaves
2 TB. fresh basil, minced

Whisk the olive oil, garlic and two whole basil leaves together, crush the leaves well. Let sit.

Adjust oven rack to lower position and preheat to 425 degrees. Lay defrosted puff pastry sheet on a baking sheet lined with parchment paper. Brush with beaten egg.

Fold the edges over to form a 1/2 inch, low, rimmed crust all along the sides, keeping edges flush and square. Sprinkle the parmesan on the bottom of the crust. (You could also brush the crust with homemade pesto sauce instead, I think that would taste even better, frankly.) Poke the dough all over with a fork, and bake until golden brown, about 15 minutes. Cool.

Meanwhile, spread sliced tomatoes on a few layers of paper towels. Sprinkle the salt over top and let their liquid drain out for 30 minutes while you prepare the tart.

Sprinkle mozzarella evenly over the baked crust bottom. Press extra liquid out of the tomatoes and shingle them in layers over the mozzarella. Drizzle the olive oil mix over top of the tomatoes. Bake until the shell is deep golden, 10-15 minutes.

Cool for 5 minutes, then sprinkle with the freshly minced basil. Slice into small pieces. It's delicious served warm or room temperature, perfect for parties.

I doubled this the first time I made it, since we were going to a family reunion. It worked great, especially considering there are two sheets of puff pastry in the package.

Pesto Pizza on the Grill

One of our favorite meals this summer has been pizza on the grill.  I make a triple batch of pizza dough at once, bake off the oval shaped crusts for 6 minutes in a very hot 450 degree oven (on a jelly roll pan well covered with corn meal), cut them in half and freeze the crusts in zip lock bags.  

From there, they can go straight onto the grill.  Grill one side for 4 minutes, turn over and cover with your favorite toppings (in this case, homemade pesto, provolone, tomatoes, sea salt and fresh pepper) and finish grilling until cheese is melted and crust is crispy.

Other topping ideas that require no cooking, only assembly:

1) Trader Joe's Pizza Sauce

    Mozzarella

    Frozen pineapple from Trader Joe's

    Boar's Head Tavern Ham

2) T. J.'s Pizza Sauce

     Mozzarella

     Fresh tomatoes

     Fresh basil

3) Pizza Sauce

     Mozzarella

     Boar's Head Pepperoni

4) Brush crust with olive oil or garlic olive oil

     Figs, pears, boursin or goat cheese

     Sliced red onion

Good Things in 2008

*The new Glen Ellyn Restaurant, Honey, hitting their stride!  Way to go Anna, the carrot cake cupcake is the talk of the town...literally.  If you haven't gone yet, it's time.  I can recommend the burger tasting trio and their fries.  And of course, the cupcakes.  More to come on this little spot.

*Talk Soup, on at 9 pm Central, Friday nights on E!.  A cynical recap of all that is stupid and interesting in the media, Joel McHale is the goofy host.

*The Margherita Pizza at Cellar Bistro, downtown Wheaton.  All ingredients are organic, and as local is they can find.  I dream about the homemade crust.

*The dark chocolate latte, in a mug, at Honey.  Not sure what they're doing to the foam, but the taste of the drink is the best hot coffee drink I've had, this side of the Atlantic.  It wasn't as good in a to-go cup.  Maybe I'm delusional.

*Lost is back!  January 31st.  I hope I'll still care after all this time.

*A new clothing budget.  Praise the Lord.

*Selling old clothes on eBay.  I somehow sold a Patagonia red fleece I'd bought on clearance last year, some nice girl in Boulder, CO paid $60 for it!  Now it's time to list my old cashmere sweaters from Ann Taylor that no longer fit...thanks to Sam and his voracious eating habits.  

*8 weeks until Spring Break in Naples, Florida.

*The French Market opens April 29th!  I am hungry for fresh produce, maybe it's time to make a peach blueberry cobbler with the fruit I froze last August.  

*Buying super cheap hardback and paperback books from Half.com.   Seriously.  You can find used and brand new books for $2 or less, you just pay $4 or so in shipping.  There's no better deal anywhere.  Anna turned me onto the site and I must admit I'm addicted, it's so cheap!

*THIS recipe from my friend Cheryl, who has great taste in so many things.  I cannot even describe the deliciousness that these sandwiches evoked in my mouth:

Hot Roast Beef Party Sandwiches

2 packages Hawaiian Rolls (In their own little section at Jewel, in orange bags)

2/3 cup peach preserves

1/2 cup dijon mustard-mayonnaise blend (either Grey Poupon or Hellman's)

3/4 lb. thinly sliced Boar's Head roast beef

1/2 lb. thinly sliced Havarti Cheese

Salt and Pepper to taste

Remove rolls from packages, do not separate.  Cut rolls in half horizontally, creating one top and one bottom per dozen.  Spread preserves on top half of rolls, spread mustard/mayo blend on bottom.  Top with the beef and cheese, sprinkle with salt and pepper if desired.  Put roll halves together and wrap well in tin foil.  At this point, the rolls can be frozen up to one month. Thaw overnight in the fridge and bake as directed.

Bake at 325 degrees for 20-25 minutes, or until cheese is melted.  Cut rolls apart and serve as a heavy appetizer or "light" (heh) dinner.

That's it for now, I'm off to shower and get Sam ready for his first "Storytime" session at the library.  :)  

Mini Cheese Quiches-A killer party recipe

These little Cocktail Quiches are full of cheesy deliciousness, freeze perfectly and are great warm, cold or at room temp.

Yields: 4-5 dozen

3 eggs

1 lb. small curd cottage cheese

3 TB sour cream

4 oz. sharp cheddar cheese, shredded

1/2 cup Bisquick

1/4 tsp. salt

pepper to taste

4 TB. melted butter

In a large bowl, combine all ingredients.  Blend just until mixed.  Spray mini muffin tins liberally with Pam.  Fill each cup 7/8ths full.  If desired, sprinkle crisp bacon pieces, minced red pepper, minced onion, or whatever into the filled cup to add flavor.  Bake in preheated oven at 375 degrees for 20-25 minutes.  Cool in pans for 5 minutes before removing.

May be frozen.  Reheat in 375 degree oven for 10 minutes before serving.