Roasted Tomato Tart

I can not believe that a month has gone by since my last post!  The month of August has FLOWN by like a whirlwind, and I now find myself adjusting to a new school schedule.  In addition to the start of school, it is also time for another round of the Secret Recipe Club.

This month, I was assigned to Bewitching Kitchen written by Sally who is originally from Brazil and has traveled the world.  If you want recipes that feature fresh and healthy ingredients this blog is for you.  I was struggling to choose a recipe because all of Sally's recipes look mouth watering!  I finally settled on the Roasted Heirloom Tomato Tart that she adapted from Just a Smidgen because tomatoes are in abundance right now, and I believe that anything that calls for puff pastry is destined to be delicious!

I was not wrong!  This tart was delicious with the creamy cheese and sweet summer tomatoes atop the light and crispy puff pastry.  I was not able to locate bocconcini mozzarella which is a fresh mozzarella cheese about the size of a cherry tomato and stored in water or whey.  I was able to find a fresh mozzarella with a soft creamy texture, but it was not stored in whey and was about a pound in size.  Another change I made was to use the fresh tomatoes from our church's community garden.  These tomatoes, though not heirlooms, are sweet and delicious and pair wonderfully with the cheeses and herbes de provence.  Please head over and take a look at the beautiful recipes that Sally has posted on her blog, you won't be sorry!  ENJOY!

Roasted Tomato Tart

Recipe Source: Modified slightly from Bewitching Kitchen
(Changes are in italics)

1 package puff pastry, defrosted (use one half for the tart)
5 to 6 heirloom tomatoes (I used fresh garden tomatoes)
olive oil
salt and cracked black pepper to taste
1 container of bocconcini mozzarella, drained (200g / 7 to 8 ounces) (I used a fresh mozzarella cut into cubes, though it wasn't stored or shaped like bocconcini mozzarella)
1/4 cup tomato sauce
1/8 cup Parmigiano-Reggiano cheese, grated
2 tsp Herbes de Provence
1 egg

Heat oven to 400° F.

Roll out one sheet of puff pastry on parchment paper until it measures about  11” x 14”.   Use a fork to poke holes in the dough.  This will help prevent the dough from "puffing" too much.  Roll the edges of the dough to create a border all around.

Spread the tomato sauce inside the border.  Top with the bocconcini or cubed mozzarella.  

To remove the excess liquid from your tomatoes, slice them and place them between two layers of paper towels to draw out the moisture.  Layer the tomatoes over the cheese allowing them overlap a little bit.  If you can, use a variety of sizes and colors.  

Sprinkle the top with the herbes de Provence and the grated Parmigiano.

Whisk the egg with a tablespoon of  water to make a wash, and brush this mixture on the edges of the pastry.

Bake for about 30 minutes or until the puff pastry has risen and lightly browned.   Begin checking around 20 minutes in case your tart is done in less time.  Remember all ovens vary and so do the moisture levels in the tomatoes.

Cut into squares and enjoy with a green salad.

Yogurt Cheese

I have heard of people making cheese from yogurt but I never thought of trying it. The official name is Labneh and it is a traditional Lebanese soft cheese.  After making the mascarpone, go ahead say it to yourself I will wait...MASK-ARE-PONE-AY, I decided that I wanted to try other cheeses too.  Yogurt cheese is very much like cream cheese, but not really.  Cream cheese is made with cow's milk and rennet while yogurt cheese is made from, well, yogurt.  There is no cooking, heating or mixing involved.  Just a strainer, some cheese cloth and time. 

You see most dairy products are full of water.  When the water is removed cheese is very often the result.  So by allowing the water to drain off the yogurt the end result is a smooth, dense creamy cheese that is a bit tangier than the traditional cream cheese that most Americans are used to but can be used in the same way. 

If you want a traditional way to serve it, pat it into a round with a dip in the center.  Pour olive oil all over it with fresh mint and eat with pitas and olives.  Or add herbs, fruit etc. and eat it on a bagel, on bread in a wrap....the options are endless!

Yogurt Cheese (Lebneh)

24 oz. plain Yogurt-preferably all natural with no gelatin added
1 tsp salt
Cheese Cloth
Strainer

Line a strainer with cheese cloth, about 4-5 layers depending on the weave, or you can use a linen kitchen towel.  Add the yogurt and bring the ends up securing them with a rubber band.  Place in the strainer over a bowl and leave for 12-24 hours depending on the consistency you want and how much water is in the yogurt. 

I had to put a weight on mine to get the excess water out.  Don't be jealous of my fancy equipment, if you don't have an old corning ware dish and a cantaloupe to weigh your cheese down, just use whatever you have a around to get that last bit of moisture out.

Remove from the cheese cloth, cover and refrigerate up to seven days.  Use like you would traditional cream cheese.
Total Cost $2.23 for about 15 ounces

Mascarpone Cheese

I love this stuff!  Not only is the name fun to say, (MASK - ARE- PONE - AY, go ahead, say it a few times out loud), but the creamy, deliciousness of mascarpone cheese makes both sweet and savory dishes all the better.   Eat it with fresh berries, stir it into coffee, mix in some herbs,garlic or a strong cheese like Gorgonzola and spread on toasted bread or crackers, or sweeten and add it to desserts like Tiramisu or the cream puffs that I promise will be coming soon. 

Not always easy to find, this cheese usually carries a large price tag for an itty bitty tiny container.  I stumbled onto a recipe at FoodBuzz.com (check out the daily top 9 recipes on the right side of my blog)and discovered that with a little planning  a couple of ingredients, and a few household tools I can now have mascarpone cheese any ole time I want it. 

Now, I know some of you are saying, can't I just substitute regular cream cheese for this stuff?  The answer is no.  The texture of mascarpone is very soft and smooth like a thick pudding, not heavy and dense the way cream cheese is.  The flavor is sweeter and honestly, your recipe just won't taste as good.  Besides, it's pretty cool to say, "I make my own cheese."

Mascarpone

Recipe Source: Italy

2 cups heavy whipping cream
1 tablespoon fresh squeezed lemon/lime juice

You will also need:

A strainer

Cheese Cloth

thermometer (a digital cooking thermometer is best, but a candy thermometer will work too)

heat proof, non reactive bowl

In a large pan heat about 2 inches of water to a bowl.  When the water boils, reduce to low and keep at a simmer.  Pour your cream into the bowl and carefully place the bowl directly into the pan of water creating a water bath.  Insert your thermometer and stir frequently until the temperature reaches 189 F.  This can take a while, resist the temptation to increase the heat.

When the cream is at 189 F, add the lemon juice and stir.  When the cream starts to thicken and bubble just slightly, remove the bowl from the water bath and allow to cool on the counter about 20-40 minutes until room temperature.

While the cream is cooling, dampen your cheese cloth and place into your strainer (Your cheesecloth may need to be folded over a few times if the weave isn't tight but that is fine it will work.) Place your strainer over a bowl. When the cream is cooled, pour the cream into the strainer.

Cover tightly with plastic wrap and refrigerate at least 16 hours.  After it has set at least 16 hours, scrape the cheese into an air tight container and refrigerate you will have 8-10 oz.  Discard the liquid that has drained off.

Mascarpone will last 2-3 days in your refrigerator.  It has no preservatives so plan accordingly and make some delicious food with your delicious cheese!

Total Cost: $1.68
Cream $1.43
Lemon $.25