August 12, 2013
Tomato Recipe Contest Winner!
Posted by: Fabrizio Chiariello
We are excited to share big news — Rosemary won the Tomato Recipe Contest put on by the local newspaper and ASAP (Appalachian Sustainable Agriculture Project)! She submitted a Fresh Tomato Tart recipe and was honored at Tomato Fest at the Asheville City Market with a prize for first place! The recipe will appear in the newspaper’s weekend section, too. Below are some photos and the recipe!
Fresh Tomato Tart
Serves 6-8. Makes a great breakfast or lunch entree.
2 cups all purpose flour
½ teaspoon salt
1 tablespoon sugar
1 ½stick unsalted butter, cold, cut into small pieces
¼ cup ice water.
2 tablespoons balsamic glaze
¼ cup Dijon Mustard
1 pound mozzarella, shredded
8-10 medium sized, ripe, firm tomatoes (use heirloom for color if you want)
2 cloves garlic chopped
1 tablespoon each fresh chopped oregano and basil,
2 tablespoon extra virgin olive oil
Salt and pepper to taste.
Put dry ingredients into food processor & mix. Add butter and mix until like pebbles. Add water, slowly until dough ball forms. Turn out onto board, and knead a few times. Pat into disk and refrigerate for one hour.
Roll out 1/8-inch thick into an 11- or 12-inch circle, and press into 9-10 inch tart pan. Pierce bottom with fork tines, to prevent puffing while baking.
Whisk together Balsamic and mustard. Brush onto the bottom of tart. Place the mozzarella, spreading evenly all around bottom. Lay the Tomatoes down, overlapping, in a circular pattern, starting from the outer edge, and ending in the center. You should have 2-3 rows when finished. Sprinkle herbs and garlic all over, drizzle with olive oil.
Bake in preheated 400 degree oven for 35-40 minutes.