Tomato and cheese tart
I’ve been wanting to make one of these for mom for ages, but tomato prices were insanely inflated until recently.
I sliced and roasted a pile of plum tomatoes with garlic and olive oil. A bit of sugar and a tiny splash of vinegar at the end to balance it out.
The cheeses I used were parmesan to line the crust, robiola, taleggio under the tomatoes, and cheddar on top.
Dough was an oil crust with some ghee added for flavor, and milk instead of water for a slightly more tender result.
The tart was INTENSE in the most delicious way. Concentrated tomato flavor, melty and strong cheese, flaky crust: all good things.
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(Leftover) Mixed Vegetable Galette
The other half of the crust dough I turned into a galette to use up some cooked vegetables near the end of their life — baby corn, cauliflower, and carrot. I chopped them up, added a bit of leftover bechamel, parmesan, and cheddar, and that was the filling.
Probably could have used a bit more cheese, but I wanted the galette to be a bit lighter given how intense and rich the tomato tart was going to be. (No egg wash because: vegetarian.)
