18 February 2013

Two Words ... Meatless Monday

To-may-toe ... To-mah-toe

Po-tay-toe ... Po-tah-toe

Green Herbs

Thyme Sprigs

Meatless Monday

Vegetable Tart

Tomato and Potato Tart with Aged Gouda
a slightly adapted Yankee Magazine recipe

Tart Shell Ingredients:

1 ¼ c. all-purpose flour
½ tsp. Kosher salt
½ c. (1 stick) cold unsalted butter, cut into tablespoon chunks
¼ c. ice water

Filling Ingredients:

3 medium Yukon Gold potatoes, scrubbed and unpeeled
2 medium ripe tomatoes … or 6 to 8 smaller tomatoes, ¼ inch slices
1 ½ c. aged Gouda cheese, shredded
¼ c. fresh chopped parsley
1 tsp. fresh thyme leaves
¾ c. milk or half & half
3 large eggs
Two generous pinches cayenne pepper
Kosher salt and black pepper
3 generous pinches fresh Parmesan cheese, grated
2 pretty thyme sprigs

Making the Tart:

  1. Place the flour and salt in the bowl of a food processor fitted with the blade and whiz it to combine.
  2. Add the cold butter a tablespoon at a time, whizzing in between. The resulting mixture should resemble a coarse meal.
  3. Add the ice water a bit at a time, whizzing until the dough comes away from the bowl’s sides to form a raggedy dough
  4. Turn the pie dough onto a piece of plastic wrap and quickly gather it into a ball.
  5. Wrap snuggly and flatten it to a disk and refrigerate it for about half an hour while you prepare the tart filling.
  6. Whisk the eggs, milk, and cayenne pepper together in a small bowl and set it aside.
  7. Place the scrubbed potatoes (whole) in a saucepan of water and cook them gently until they are almost completely softened (knife tender). Then, drain and let them cool so you can handle them.
  8. Chop the parsley, grate the cheeses (but keep them separate), slice the tomatoes, and then slice the potatoes in ¼ inch slices.
  9. Preheat the oven to 425° F and place the rack in the center of the oven.
  10. Roll the dough out and fit it into a 10-inch spring form pan. Fold the dough edges back down on itself to form a deep dish tart form. The crust should come up the sides of the pan about 1 ½ inches. Crimp it prettily, line the shell with foil and pie weights and bake it for ten minutes.
  11. After ten minutes, decrease the oven temperature to 400°, remove the foil and pie weights and continue to bake the crust for another ten minutes – until the crust is golden.
  12. Remove the tart shell and let it cool, slightly.
  13. Place layers of potato, tomato, parsley and thyme leaves, Gouda cheese, potato, tomato, herbs, cheese … you should get two layers of each.
  14. Pour the egg and milk mixture over all, drizzling over the top to wet everything .
  15. Finish the cheese layer by sprinkling the Parmesan cheese over all and laying the thyme sprigs in the center of the tart.
  16. Bake for 40 minutes at 400° F. Let te finished tart set for five to ten minutes to ‘set up’ before slicing.

    Almost Gone


  1. Oh I love this recipe! It reminds me of an almost forgotten potato and tomato casserole I had as a very young child - minus the crust, I think! I want it tonight!!

  2. Yummmmm, looks like we both went meatless and cheesy today.

  3. Who needs meat when you have a beautiful and delicious dish like this!

  4. Boy, if it looks this good with winter tomatoes, just imagine what the summer ones will look and taste like.

    1. Yeah, Susan, they're those smaller hothouse tomatoes and not those huge white/coral baseballs that get picked before they're ripe and sprayed with a chemical to make them ripen in the crates while they get shipped from Florida or Mexico or wherever ...


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