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Eggplant Caponata and Roasted Tomato Tart

8924_Eggplant and Tomato Tart

This recipe packs a lot of flavor in small bites – pureed Italian caponata for the eggplant filling, cream cheese to offset the smokiness of paprika in the tart shell, and fresh oregano on the roasted grape tomatoes. Serve with a salad of mixed greens with lemon vinaigrette.  Pastry and roasted grape tomatoes adapted from Tarts, Sweet and Savory by Maxine Clark; caponata adapted from the Italian Kitchen Bible by Kate Whiteman, Jeni Wright and Angela Boggiano.

Caponata and Roasted Grape Tomato Tart
Try the individual components alone, in a salad, or as a side. Put them together for a tastebud adventure.
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Ingredients
  1. TART PASTRY
  2. ========================
  3. 6 tblsp butter
  4. 1 c. plus 2 tblsp. flour
  5. 1/2 tsp. smoked paprika
  6. 1/2 tsp. dry mustard powder
  7. 1/2 c. cream cheese
  8. 1 large egg yolk
  9. 2 tblsp. ice water
  10. sea salt and freshly ground pepper
  11. ROASTED GRAPE TOMATOES
  12. =========================
  13. 2 pints grape tomatoes
  14. 2 garlic cloves, minced
  15. 1 to 2 tblsp. chopped fresh oregano
  16. 1/4 c. olive oil
  17. sea salt and freshly ground pepper
  18. CAPONATA FILLING
  19. =========================
  20. 1 large eggplant (about 1-1/2 lb.)
  21. 4 tbsp. olive oil
  22. grated rind and juice of 1 lemon
  23. 2 tbsp. capers
  24. 12 pimiento-stuffed olives
  25. 2 tbsp. chopped fresh parsley
  26. salt and freshly ground pepper
Instructions
  1. TART SHELL: Preheat the oven to 400 degrees.
  2. Place the flour, paprika, mustard powder, salt, pepper, and flour in the bowl of a food processor and pulse once to blend.
  3. Add the butter and pulse quickly until the mixture is very coarse and crumbly.
  4. Add the cream cheese and pulse a few times, so that the mixture is still coarse and crumbly.
  5. Mix the egg with 2 tblsp. ice water and pour in slowly, pulsing until just mixed into a soft dough.
  6. Working quickly, form the dough into an oblong (or round) shape about 1-inch thick, wrap in plastic and refrigerate for at least 30 minutes (or overnight).
  7. Roll out the dough, place in the tart shell, and refrigerate or freeze for another 15 minutes.
  8. Prick the bottom of the shell with a fork, line the shell with aluminum foil, place pie weights or dried beans on the foil, and bake blind for 10 - 12 minutes. Place on a rack to cool.
  9. SLOW-ROASTED TOMATOES: Place the tomatoes on a baking sheet in a single layer.
  10. Combine the oil, garlic, oregano, salt and pepper and brush over the tomatoes.
  11. Bake slowly for approximately 60 minutes. The tomatoes should shrink only slightly and should remain a bright red color. (They will cook another 25 minutes when the tart is assembled.)
  12. The tomatoes can be roasted up to a day ahead. Simply ensure they are brushed with oil and covered tightly in the refrigerator.
  13. Reduce the oven temperature to 350 degrees.
  14. EGGPLANT CAPONATA FILLING: Cut the eggplant into 1-inch cubes.
  15. Heat the olive oil in a large skillet. Cook the eggplant cubes over medium heat in two batches for about 10 minutes, tossing regularly, until golden and softened.
  16. Drain on paper towels and sprinkle with salt.
  17. Place the eggplant cubes in a large bowl. Toss with the lemon rind and juice, capers, olives, and chopped parsley. Season with salt and pepper to taste.
  18. Puree half the mixture for the tart filling and refrigerate the rest to serve with a salad.
  19. ASSEMBLY: Break an egg into a bowl, whisk with a fork and add the eggplant puree. Mix until blended.
  20. Place the eggplant puree mix into the half-baked tart shell. The mixture to reach just short of the top.
  21. Arrange roasted grape tomatoes on the tart.
  22. Bake at 350 degrees for 25 minutes or until set.
  23. Remove from the oven and let cool. Brush lightly with olive oil and serve.
Adapted from Tarts Savory and Sweet; and The Italian Kitchen Bible
Adapted from Tarts Savory and Sweet; and The Italian Kitchen Bible
Sea Sky & Table https://seaskyandtable.com/

Pear Bardaloue

6655_2013-01-06_Pear Tart (Bardaloue)_Blog2_Blog, Featured

 

My Dad loved pears.  I had made this tart for him a few years ago and had purchased the ingredients to make it for him again over the winter break of 2012. He passed away that Thanksgiving weekend. Over the holidays, I made it in his honor and invited the local branch of our family to share it. They loved it, and I know Dad would have, too.  Adapted from Larousse on Pastry.

Pear Bardaloue
Easier than you might think and absolutely gorgeous. This fragrant dessert is redolent of pears, almonds, autumn, and good friends.
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Ingredients
  1. TART SHELL
  2. ==========
  3. 7 tbsp. butter
  4. 1-1/4 c. sifted flour
  5. A pinch of salt
  6. 2 tbsp.. sugar
  7. 5 tbsp. ice cold water
  8. ALMOND CREAM
  9. ==============
  10. 1/4 c. butter
  11. 1 small egg
  12. 5 tbsp. sugar
  13. 7/8 c. ground almonds
  14. PEARS
  15. ======
  16. 10 to 12 canned pear halves (about 4 cans)
Instructions
  1. PREPARE THE CRUST: Cut the butter into very small pieces. Put the flour in a bowl and make a well in the center. Add the salt, the sugar, and the butter. Quickly rub in the ingredients with your fingertips. Add some water to form a dough. Knead until supple. (It should be neither too sticky, nor too soft.) Dust your work surface with flour, lay the dough on it and flatten it with the heel of your hand. (Do not knead at this stage.) Shape the dough into a ball, wrap in plastic wrap and allow to rest for at least 30 minutes.
  2. WHILE THE DOUGH IS RESTING: Cut the butter for the almond cream into pieces and allow to soften at room temperature.
  3. Drain the pears and cut lengthwise into thin slices.
  4. Preheat the oven to 375 degrees.
  5. PREPARE THE ALMOND CREAM: Break the egg into a bowl, add the butter and sugar and beat by hand until you obtain a smooth cream. Beat in the ground almonds.
  6. Roll out the dough and place in a 9-inch tart shell Pour in the almond cream. Arrange the pear slices on top.
  7. Bake for 30 minutes.
  8. Allow to cool slightly before turning out.
  9. Serve cold or at room temperature.
Notes
  1. This pastry crust is best when created by hand (not in a food processor). If you are pressed for time or just don't want to work the dough with your hands, try the Pate Brisee recipe elsewhere on this site.
  2. If the tart has cooked for 30 minutes and a toothpick inserted in the center comes out clean - but the almond cream filling is not golden brown - try sprinkling a little sugar on the cream (not the pears) and using a crème brullee torch - very lightly and briefly - to brown the top.
Adapted from Larousse on Pastry
Adapted from Larousse on Pastry
Sea Sky & Table https://seaskyandtable.com/