Claire Ptak’s tomato, rye, and triple cream tart
This is a quiche, but the proper stars right here are the slow-roasted tomatoes. The custard is handiest to gently wrap its fingers around this tart, candy, nearly dried tomatoes, and creamy cheese. The pastry is rye and crisp – the proper case for the wealthy filling.
You will want baking parchment and baking beans for this recipe.
Heat the oven to 150C/fuel mark 2. Line a baking tray or roasting tin with parchment paper.
Cut the tomatoes into quarters, sixths, or eighths, depending on their size. The wedges have to be about 2cm long. Place them skin-aspect down inside the organized dish, drizzle with the oil and pomegranate molasses, tuck in the thyme, and season properly with salt and pepper. Bake for two hours until reduced and focused and beginning to dry out.
Meanwhile, make the pastry. Add an ice cube to the water and stir sometimes. Set apart.
Add the flour and salt to a food processor or bowl if you don’t have one, blitz sometimes, or whisk collectively. Add the cold butter and mix till you have a sandy texture. Add the water (eliminating any unmelted ice) and blitz (or mix in) until it starts forming a ball. Turn onto a floured floor and press together some instances to form a ball. Press right into a flat disc and wrap with clingfilm. Chill for 30-45 mins. It will be best if you need to kick back it longer, but you must permit it to melt slightly earlier than rolling it out.
When ready, roll the pastry out to 3 millimeters in thickness. I like to roll rye pastry thicker than everyday pastry because it is extra brittle; however, it could also be thicker without seeming stodgy.
Heat the oven to 180C/gas mark four. Press into a 23cm unfastened-bottomed tart tin and trim the perimeters. Chill for 10 minutes. Line the shell with parchment and fill with ceramic or dry baking beans. Bake for 25 minutes until the pastry is baked. Let cool for 5 minutes before casting off the paper and beans. Bake once more for five minutes till the pastry receives a little shade. Remove and make the filling.
Whisk all the filling ingredients collectively besides the cheese. Pour through a sieve and set aside.
Fill the pre-baked rye pastry shell with the roasted tomatoes. Dot with big chunks of the cheese and pour over the strained custard mix. Drizzle with any last tomato juices. Place on a tray in the middle of your oven (nonetheless at 180C/gasoline mark four) and bake for approximately 25-half-hour. This is a shallow quiche, so it bakes pretty fast. Adjust the time if you use a deeper or smaller tin. Cool slightly and serve with a leafy salad.
Traditionally, for pan con tomate, people used bread that was a day or antique, which could come into existence with tomato juice. I prefer pan de coca (a Catalan flatbread), pan de payés (u . S . Loaf), or a sourdough slice. In the Basque United States, they frequently use a baguette, although this wouldn’t be my first desire, as once rubbed with tomato, the tender texture can emerge as too pasty. Look for bread with a great crust and pretty an open, ethereal texture – no longer dense and stable – on the way to crisp up properly if you are toasting it. Industrial sliced bread doesn’t do, as it will emerge as a mush.
You additionally want the correct olive oil, something fruity but not overpowering, including Arbequina, to supplement the wonder of the tomato. Use as much as you want, but consider that you may grow to be with oil running down your arm as you eat.
Inevitably, there’s continually an issue over which of the few elements should go directly to the bread or toast first. At domestic, the manner we do it is to toast a pile of excellent bread, then put out the halved tomatoes, cut cloves of garlic (for folks that want them), a bottle of appropriate greater virgin olive oil, and a few sea salts, and let each person assist. If you’re satisfied with using your hands, this is, undoubtedly, the satisfactory way, but it’s messy.
If you’re using garlic, I might say handiest do so if the bread is toasted, and then rub it on before the tomato because the roughness of the toast’s floor offers you something to grate the cloves against. It will embed itself better if the bread is not aoaked in tomato. Next, I would squeeze the juice into the toast until it is colored vivid crimson, and all that is left of the tomatoes is their pores and skin. Ideally, you’ll have more juice than flesh on the toast, so it looks like it’s been painted pink.
Some say salt must come after oil, as this facilitates the salt’s impregnating the bread; however, I like to drizzle the oil first and rub it in, then scatter it on sea salt, as I love the crunch it offers.
Eat without delay, neat, or with any topping you want, from slices of cured ham or sausage to anchovies or manchego cheese. Freshly cooked kippers are also properly cooked.
