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Gardenbug
| | Posted on Thursday, October 13, 2005 - 12:31 am EST : |   
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This tomato tart was made for me by my friend a few weeks ago. It was SO very yummy that I asked her to describe making it for us here on GB.
TOMATO PIE
2 sheets puff pastry
a variety of tomatoes: different sizes and colors
sun dried tomatoes
kalamata olives
basil or tarragon
olive oil
optional:
pesto, garlic, onion, red peppers, feta cheese, parmesan cheese, pine nuts.
Place cookie sheet in oven set to 350F or 400F.
Remove and place pastry rectangle on heated pan, forming low raised edges to contain filling.
If desired, spread pesto on crust.
Add sliced tomatoes, the more colors the better for a pretty display. Include a few sun dried tomatoes as well.
Add olives, small amount of olive oil, (not too much or it will be runny) herbs and any of the optional items that please you.
Bake in oven until edges are medium brown.
This is great hot or cold, but somehow, is best at room temperature in my opinion.
Sorry we ate it all before I thought to take a photo! We made 2 and had some for lunch the next day. Thanks Lynn!~
Gardenbug
- Ontario,
Zone "4/5"
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Rosemary
My Weather
| | Posted on Thursday, October 13, 2005 - 11:18 am EST : |
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This sounds so delicious Marie. It must have been just as good the following day. I like the puff pastry crust idea too.
Rosemary
- CT,
Zone "5"
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Susanq
My Favorite Photo
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| | Posted on Thursday, October 13, 2005 - 01:01 pm EST : |
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That sounds delicious, Marie. Thanks for getting the recipe and sharing with us!
SusanQ - Zone 4b-5b Wisconsin |
Missgarden
| | Posted on Friday, October 14, 2005 - 11:39 am EST : |
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This sounds good, a kind of different spin on pizza. I'll save this one.
Missgarden
- Ontario,
Zone "5b"
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Gardenbug
| | Posted on Friday, October 14, 2005 - 12:29 pm EST : |
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I'll be making it this weekend. A good dish because it can be made in advance and eaten at any temperature. We have tomatoes still to pick and company this weekend. I like it with basil and feta cheese. DH adores the olives.
Gardenbug
- Ontario,
Zone "4/5"
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Frostycurls
My Garden Journal
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| | Posted on Tuesday, October 18, 2005 - 12:27 am EST : |
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Sounds delicious, Trudy's birthday is Saturday and I want to invite her for dinner, sounds like a perfect choice for a vegetarian and we have lots of tomatoes left in the garden. She also loves kalamata olives and feta cheese. 
Penny Oregon Zone 7 |
Gardenfiend
My Weather
| | Posted on Tuesday, October 18, 2005 - 05:10 am EST : |
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I definitely want to try this. Do you have any tips now that you've actually prepared it?
Gardenfiend
- Germany,
Zone "7a"
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Gardenbug
| | Posted on Tuesday, October 18, 2005 - 05:43 am EST : |
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Well, when I made it for dinner last night I heated the pans according to the instructions, but the cooked dough was a bit softer than before. I think next time I will make it without heating the pans first. Perhaps I should have set the oven to 400F rather than 350F. In any case, DS loved it and it all disappeared quickly! I used two 10 x 10 sheets of the puff pastry and piled on the various tomatoes, olives, basil, a little tarragon, onion, feta...all the things I like. I had no pine nuts this time. We had a simple green salad along with it. Really Mara, so simple!
Gardenbug
- Ontario,
Zone "4/5"
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Gardenfiend
My Weather
| | Posted on Tuesday, October 18, 2005 - 01:59 pm EST : |
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I'm not succeeding is getting these different pastries or doughs figured out. With help from google I discovered that puff pastry is pâte feuilletée in French. German Blätterteig means exactly the same thing, so I'm sure puff pastry is Blätterteig.
But then what is phyllo dough? I made another of your delicious recipes - that called for phyllo - with Blätterteig, thinking that was what it is. Which may explain some of the problems I had...
I'd like to straighten this out: can you supply the French name for phyllo dough? From there I can probably find my way to the German.
Gardenfiend
- Germany,
Zone "7a"
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Gardenbug
| | Posted on Tuesday, October 18, 2005 - 02:54 pm EST : |
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I fortunately located the wrappings in the trash ;-) Since we are a bilingual country, they claim that Puff pastry is pâte feuilletée. The puff pastry is a single sheet, no layers are involved in the preparation.
I don't happen to have any phyllo wrappings to locate the French there, but it is what is used to make Greek dishes (baklava) and involves very thin layers that must be handled carefully. Have you seen this site?
http://www.ellenskitchen.com/recipebox/phyllo.html
or this?
http://gogreece.about.com/cs/greekrecipes/a/baklavarecipe.htm
I hope this helps. If not, I'll check when I next go to the grocery store, unless Monique knows the answer first!
Gardenbug
- Ontario,
Zone "4/5"
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Gardenbug
| | Posted on Tuesday, October 18, 2005 - 03:16 pm EST : |
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Here is an update:
Butter Puff Pastry = pâte feuilletée au beurre
Phyllo Pastry = pâte feuilletée filo
I'm not sure that this helps.
Gardenbug
- Ontario,
Zone "4/5"
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Gardenfiend
My Weather
| | Posted on Tuesday, October 18, 2005 - 04:17 pm EST : |
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It does! Thank you. On the model of the French, I tried Filo-Blätterteig in Google and that's it! How simple. I'll have to look for it next time I make that Macedonian recipe...
Gardenfiend
- Germany,
Zone "7a"
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Monique
My Favorite Photo
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| | Posted on Tuesday, October 18, 2005 - 07:07 pm EST : |
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My niece makes this regularly and I see her every 3 months as she adds inconspicuous highlights to my hair as she is a hairdresser ..
The last time I went I ate it cold there and it was yummy..You cannot beat a hairdresser that either comes to your home ..or you go there..and she feeds you and kisses you:)
I like both doughs..for different reasons:)
Monique Quebec Zone 5 |
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