True, roasting doesn’t produce an instant tart. The only way to avoid the sog then is probably to top the baked pastry with fresh tomatoes that were draining while it baked. That actually sounds pretty good right now, but I think I am out of puff pastry.
Yeah, they have you set them on paper towels and salt them for 15 minutes. I did mine for 30. Unfortunately still wet enough to cause the sog problem. Maybe setting them in a colander, but I still don’t think it could have dried them enough. I love a tomato tart, but maybe it needs more of a pie crust to hold up.
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Yeah plus who wants to eat soggy puff pastry – defeats the whole idea of puff pastry 
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I’ve found roasted cherry tomatoes are a good solution. It doesn’t take a long time to roast them, and they have much less moisture than sliced larger tomatoes, so they do a better job of avoiding sog. Still, I feel that maybe pre-baking the puff pastry somewhat before putting the toppings on and finishing in the oven might be the best option.
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NYT COD CAKES (gift link), although I took a lot of liberties.
The recipe calls for poached whitefish, which seemed a bit tedious to me. Instead, I took the other tedious route and minced some halibut (my least favorite kitchen chore), and cooked the patties from raw. The recipe also calls for unsalted saltines (I’ve never heard of such an animal), and thus I used the recommended sub: panko. Scallions instead of onions. I cut the Dijon in half. Using Morton’s kosher salt, I cut that back by a third. To make up for the bay in the poaching liquid, I added bay leaf to the aromatics when sauteeing. I did not add “a light smear of mayo” to the patties before frying – with 2 eggs and over a cup of panko, I figured they had enough binder. Otherwise, as per the recipe! 
This was far more delicious than I anticipated. The patties held together well, gave up a crispy crust, and went perfectly with seasonal veg. Will make again.
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Thank you for this recipe. I have a bunch of rockfish fillets I brought back from fishing in Alaska…I will have to try this.
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Oooh, lucky you … rockfish fillets. Rockfish tacos are a favorite.
I just got home from a week in Sitka Alaska fishing…so I am pretty flush with fish right now.
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This was delicious and I’m not a huge fan of cucumbers or vinegar. The real star was the miso meatballs from Chinese Enough, but the cucumbers made a nice side.
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Very timely given my cucumber… situation. Thank you.
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This sounded great and I’ve got ground turkey, so I looked for it.
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Nice! I’ve got the book from the library. The recipe called for ground pork, but I used chicken and they turned out great, even though I over browned them.
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I think I’ll try these in the next few days – thanks! Appreciate your hack.
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Those meatballs sound great!
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Thanks for getting the recipe!
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I just got it from the library too. So many delicious things, I may have to defer till later because I want to participate in both COTMs this quarter, and I am so easily distracted!
Will nominate Kristina Cho again next quarter for COTM!
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SHU MAI / SHIU MAI [MEATBALLS]
I love these. The seasoning from the non-burger recipe is pretty spot-on, though I usually increase everything to taste (and double the black mushrooms).
I finally switched to ground turkey, which didn’t have a detrimental effect. Also grated / minced in some vegetables, which I think helped with the moisture gap from fat reduction between pork and turkey – finely grated zucchini, minced-up carrots and scallion along with the ginger. These often have some water chestnuts, and the texture of the carrot resembled that (I have water chestnuts, just forgot to add).
I steamed them on a plate to retain the juices, which I poured over rice.
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Do you ever use fresh water chestnuts? I have a “thing” for them.
A riff on NYT Cauliflower Piccata. I added chunks of blsl chicken thigh (instead of chickpeas) which were sauteed in butter and oo before adding the other ingredients. Parsley added after the photo.
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Sigh. 
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Wrong thread. I’ve gotta quit trying to post from my phone.
