Sunday's Slow Food Recipes

Heirloom Tomato Tart
makes 6 to 8 servings
Pastry:
1 1/4 c. flour
6 table. cold, unsalted butter
2 table. cold veg. shortening
2 table. freshly grated parmesan
1/2 tea. black pepper
1/4 tea. salt
2 to 4 table. ice water

Filling:
3/4 lb. fresh mozzarella, very thinly sliced
1/2 cup basil pesto
2 lb. heirloom tomatoes, sliced thinly

Pastry:
Blend together flour, butter, shortening, parmesan, pepper and salt in a bowl with fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-sized lumps. Drizzle 2 tablespoons ice water over mixture and gently stir with a fork until incorporated.

Gently squeeze a small handful: if it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring after each addition until incorporated.

Turn dough onto work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Join 2 portions into one ball and pat into a disk, chill, wrapped in plastic wrap, until firm, about one hour.

Preheat oven to 375.

Roll out dough on a lighlty floured surface into a 12 inch round and fit into a nine inch round tart pan with a removable rim. Lighly prick tart shell all over with a fork.

Bake in the middle of the oven for 20 minutes. Check and continue to bake until golden (about 15 minutes). Cool in pan on rack.

Fill tart shell:

Arrange mozzarella on bottom, drizzle with pesto, layer tomatoes, overlapping, on top of cheese, Repeat layering twice more.

Bake about 15 minutes at 350 and serve immediately.
Can be made in individual servings also.


Goat cheese and sage stuffing for tomatoes
2 table. olive oil
4 table chopped fresh sage
1/2 cup soft fresh goat cheese
2 teaspoons slcied green onions
1 shallot, minced
1/4 tea. salt
4 medium heirloom tomatoes

Heat oil in medium skillet over medium heat. Add 3 tablespoons fresh sage and saute for 30 seconds, transfer to a paper towel.
Combine cheese, onion, shallot, salt and 1 table fresh sage in a bowl. Season with pepper.