One of the things I love about the Food Matters Project is how you can adapt the recipes and make them your own. This weeks focus was on tomatoes, but here in DC they are not yet in season. So I pondered how we could make changes to the recipe (from other bloggers, and Pinterest!).
This weeks recipe was chosen by Nicole, from The Giving Table. Nicole’s previous blog, Cooking After Five, was one of the first that I ever read. Although Cooking After Five has been archived, she now focuses on The Giving Table and Eat This Poem. She has a wonderful voice and inspiring recipes. Most of all, she encourages her readers to stay informed on sustainable farming, healthy eating, food policy and hunger. Finally, her beautiful pictures are not to be missed!
Nicole chose Mark Bittman’s recipe- Savory Tomato Crisp- from The Food Matters Cookbook. Check out Nicole’s Savory Tomato Crisp, or all other bloggers posts here.
In this recipe Mark Bittman suggested to roast tomatoes, and then add a topping of bread crumbs, rolled oats and cheese. I will definitely have to try this recipe, although it might have to wait a couple more weeks. I still wanted to do something with tomatoes- we bought some greenhouse grown Farmer’s Market grape tomatoes. So a tart became my inspiration, we could still have the baked tomato, along with some cheesey flavor.
Tomato, Leek & Brie Tart
Inspired from: The Food Matters Cookbook (page 423) & SweetSugarBean
1 cup flour
1 tsp salt
½ stick of butter
2-3 tbsp cold water.
3/4 cup chopped Brie cheese
4 garlic cloves, minced
1/2 cup chopped leeks
1 jalapeño, minced (optional)
1 cup whipping cream
1/2 tsp salt
1/4 tsp pepper
1 cup grape tomatoes, halved
Combine the flour, butter and salt in a food processor. While it’s mixing the ingredients, slowly add water by the tablespoon. Once it starts forming a ball, do not add any more water. Place it in parchment paper and keep it in the fridge for at least 1 hour.
When the dough is ready, roll it out on a floured surface. Once it’s the size of your baking dish, place it gently inside.
Preheat the oven to 375ºF.
Chop or break apart the brie cheese, sprinkle it onto the tart crust.
In a bowl mix together garlic, leeks, eggs, jalapeño, whipping cream, salt and pepper. Once it’s all mixed together, pour over the brie cheese into the tart. Sprinkle tomatoes on top.
Bake for 45 minutes, or until the top of the tart is lightly browned.
Anything that has leeks is good in my book. It must have been quite tasty.
Unfortunately, leeks are definitely underused! I feel like many people shy away from them! This was a great dish since you can mixed up very different veggies in it!
I went with a tomato tart as well! Two great minds, as they say… 🙂 Yours looks decadently good!
Thanks Marcia, yes tart seemed like what I wanted more- so it worked! Yours looks great as well!
What a beautiful and healthy tart full of goodness! my favorite part is the addition of Brie!
Cheese is fantastic, isn’t it?!? This tart can have anything in it, so if you have mushrooms or onions- those would work great!
You can get Mock’s tomatoes in DC!!!
Which Farmer’s Market do you sell them at? Slowly they’re at the farmer’s markets, so in a couple of weeks!
I can confirm that this one was REALLY good!
Glad you like it Sam! =)
Hi Evi, great adaptation this week! I’ll have to try it once tomatoes come (fingers crossed its soon!)… And yeah, you should try freezing a batch of tomatoes at the end of the season for soups and sauces throughout the winter, works great and you still get that big tomato flavor. 🙂
I’ll have to do that with the frozen tomatoes, and it’s nice since I know ahead of time. Thanks for such a great tip!
I appreciate your kind comments on The Giving Table, and love your recipe interpretation!
Thank you Nicole! I’m so glad I had come across your website so early on! =) I ordered the book for the Book Club, and can’t wait to read it!
Leeks give a very sweet flavor to everything they are put in. This tart must have been very tasty and delicious!
Thanks for stopping by at this blog Katerina! A new reader is always welcome! I really enjoyed it- the last piece was eaten this morning for breakfast! Yum!
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