Tartines With Roasted Tomatoes Mint Pesto Food
ROASTED TOMATO TART WITH RICOTTA AND PESTO
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won't necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don't: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it's also great at room temperature, or even cold, devoured directly from the fridge.
Provided by Alexa Weibel
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. In a small bowl, combine 1 teaspoon salt and 1 teaspoon pepper. Use it to season the tomatoes evenly on both sides, cover with another paper towel and let sit, 15 minutes, allowing the salt to draw moisture out of the tomatoes.
- As the tomatoes sit, heat the oven to 400 degrees and set a rack in the middle of the oven. Working on a large sheet of parchment paper, roll out the puff pastry into a 9-by-11-inch rectangle, trimming any uneven edges. Prick the inside with a fork every few inches, leaving a 1/2-inch border. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed.
- Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Transfer to a sheet pan and bake, rotating halfway through, until puff pastry is browned and puffed, 30 to 35 minutes.
- Sprinkle tomatoes with Aleppo pepper, if using. Dollop with fresh ricotta. Thin pesto with olive oil until it reaches the proper consistency for drizzling; drizzle on top of tart to taste. Top with basil, if using, and serve warm or at room temperature.
BURRATA ARTICHOKE TARTINES WITH ROASTED LEMON MINT PESTO
Text excerpted from KALE & CARAMEL © 2017 by Lily Diamond. Reproduced by permission of Atria Books. All rights reserved. These adorable little toasts are a paean to my arrival in Los Angeles, and the first meal I ever had at Gjelina. I was still discovering the thrum of LA, navigating my love-hate relationship with it, the way its concrete vibrates with creativity, the way the heat crawls along the asphalt, the way everyone constantly strives to be better, thinner, prettier, cooler, brighter, smarter, sexier, truthier. I tumbled through the rough and chic beach streets of Venice to meet a friend as instructed, at a place that was then simply another restaurant with two consecutive consonants in its name. But then Gjelina opened its doors to me, swallowed me up in its cool metal and glass and midnight-blue tones and fed me the best food I'd ever tasted. There was a complexity to its vegetables that summoned me to show up for plant life in a way I never had before. And yes, I'll admit: There was a lot of burrata-that creamier, fairer, far richer cousin to mozzarella. These toasts are an ode to that afternoon, the magic of finding beauty within heat and dust and asphalt and dreams. Roasting lemon simultaneously strengthens its citrus flavor and mellows its acid; when paired with mint and hazelnuts, this pesto is the perfect vehicle for the mild salt of burrata and artichoke.
Provided by Food.com
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the Pesto:.
- Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1⁄4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto.
- Make the Tartines:.
- Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes.
- Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.
Nutrition Facts : Calories 551.1, Fat 21.1, SaturatedFat 2.9, Sodium 804.6, Carbohydrate 75.8, Fiber 4.6, Sugar 3.8, Protein 16.7
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