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 there to gently wrap its fingers around these tart and candy, nearly dried tomatoes and the 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 how massive they’re. The wedges have to be about 2cm extensive. Place them skin-aspect down inside the organized dish and 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 some times. Set apart.
Add the flours and salt to a food processor, or bowl if you don’t have one, and blitz some times or whisk collectively. Add the cold butter and mix till you have got a sandy texture. Add the water (eliminating any unmelted ice) and blitz (or mix in) till it just starts to form a ball. Turn out 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. If you need to kick back it longer, it is going to be best but you will need to permit it to melt slightly earlier than rolling out.
When you’re ready, roll the pastry out to 3 millimeters thickness. I like to roll rye pastry thicker than everyday pastry due to the fact it is extra brittle however also because it could manage to 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 sort of baked. Let cool for 5 minutes before casting off the paper and beans. Bake once more for five-7 mins till the pastry receives a little shade. Remove and make the filling.
Whisk collectively all the filling ingredients besides the cheese. Pour thru 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 to existence with the juice of the tomato. My preferred is pan de coca (a Catalan flatbread) or rather pan de payés (u . S . Loaf), or a slice of sourdough. 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 gained’t do, as it will just emerge as a mush.
You additionally want correct olive oil, some thing fruity but not overpowering, which include Arbequina, as a way to supplement the wonder of the tomato. Use as a great deal as you want, but take into account 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 themselves. If you’re satisfied the use of your hands this is without a doubt the satisfactory way, but messy.
If you’re the use of 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, and it’s going to embed itself better if the bread is not already soaked in tomato. Next, I would squeeze the juice into the toast till it’s miles colored vivid crimson and all this is left of the tomatoes is their pores and skin. Ideally, you’ll have more juice than flesh at the toast, so it looks as if it’s been painted pink.
Some say salt must come subsequent, then oil, as this facilitates the salt to impregnate the bread, however, I like to drizzle at the oil first and rub it in, then scatter on sea salt, as I love the crunch it offers.
Eat without delay, neat, or with anything topping you want, from slices of cured ham or sausage to anchovies, or manchego cheese. Freshly cooked kippers are properly too.