Food Matters Project #18: Tomato, Leek & Brie Tart

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  Although Cooking After Five has been archived, she now focuses on The Giving Table and Eat This Poem.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

This recipe is great because you can add the vegetables that you want- so if there are no leeks or tomatoes around, add in what you have in your fridge.  This is perfect for breakfast, brunch, lunch or dinner!

Crust
1 cup flour
1 tsp salt
½ stick of butter
2-3 tbsp cold water.

Filling
3/4 cup chopped Brie cheese
4 garlic cloves, minced
1/2 cup chopped leeks
3 eggs
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.

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19 responses to “Food Matters Project #18: Tomato, Leek & Brie Tart

  1. Anything that has leeks is good in my book. It must have been quite tasty.

  2. I went with a tomato tart as well! Two great minds, as they say… 🙂 Yours looks decadently good!

  3. What a beautiful and healthy tart full of goodness! my favorite part is the addition of Brie!

  4. You can get Mock’s tomatoes in DC!!!

  5. I can confirm that this one was REALLY good!

  6. 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. 🙂

  7. I appreciate your kind comments on The Giving Table, and love your recipe interpretation!

  8. Leeks give a very sweet flavor to everything they are put in. This tart must have been very tasty and delicious!

  9. Pingback: The Food Matters Project | Fifthfloorkitchen's Blog

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