Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Tomato
The crisp, buttery crust has a lemony ricotta filling topped with roasted zucchini and grape tomatoes that have been seasoned with oregano and basil, then it all gets a sprinkling of parmesan. You didn’t really think there would be no cheese did you?
This savory riff on a classic tart tatin is from Erin Jeanne McDowell's cookbook The Book on Pie, and is one of the best dinners I've had in recent memory. Pounds of cherry tomatoes are cooked down with fresh herbs, balsamic vinegar, and sherry then baked in puff pastry crust until the tomatoes char and the pastry turns a crackly golden brown. It's quite literally bursting with flavor from all directions. If you have the book, it's her alternate version of the Red Onion Tart Tatin.
Scaccia loaves are crusty and blistered on the outside with soft, delicate layers on the inside. The layers are created by spreading tomato sauce over very thinly rolled out dough, sprinkling cheese or other toppings across, then folding it over on itself. You repeat that process three times, earning the bread it's nickname: Lasagna Bread.
t. Want to make something special, but also really just want to eat pizza? This braided beauty's got you covered. It’s filled with a blend of mozzarella, provolone, and asiago cheese all melted together with caramelized shallots, kalamata olives, and sun-dried tomatoes. The top is then sprinkled with grated parmesan, dried oregano and red pepper flakes and baked until golden brown.
Well, here I am, living up to my previous confession that I can’t resist a recipe with cheese baked into it. This gorgeous pie by Erin Jeanne McDowel has a healthy quantity of cheddar cheese baked into the all-butter pie crust. I mean, how could I let that go unmade? The filling is a simple combination of tangy, smoky roasted tomatoes and corn, studded with spicy scallions and fresh basil. A mouthwatering balance of flavors, and the ultimate transitional meal as we go from summer to fall.
The crispiest, butteriest crust, gouda cheese, and ripe heirloom tomatoes all melted together in a hot oven then topped with fresh basil. “Oh my god,” was all my husband had to say when he took a bite of this Tomato Gouda Galette. Need I say more?
