misplaced recipe request and recipe

[Guest guest]

At 06/09/2001, " Patience Henson " <pmhenson wrote:

 

>A while back a recipe for fresh tomato tart with basil-garlic crust was posted.

I was going to try it but I've misplaced the basil-garlic crust part.

 

 

was it bishops?

 

 

* Exported from MasterCook *

 

Fresh Tomato Tart with Basil Garlic Crust

 

Recipe By :COMPLETE ITALIAN VEGETARIAN by Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Jack Bishop Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe basil and garlic tart dough

8 ounces mozzarella cheese -- very thinly sliced

2 large ripe tomatoes -- (about 1 pound)

cored and cut crosswise into thin slices

salt and freshly ground pepper to taste

1 tablespoon extra virgin olive oil

fresh basil leaves*

 

Prepare the dough and fit it into a 10-inch tart pan with a removable bottom.

(The tart shell can be refrigerated for several hours if desired.)

 

Preheat the oven to 375 degrees F. Line the bottom of the tart shell with the

slices of cheese. Arrange the tomatoes over the cheese in a ring around the

edge of the tart and a second ring in the center, slightly overlapping the

slices. Sprinkle with salt and pepper to taste and drizzle with the oil.

 

Bake until the crust is golden brown and the cheese has started to brown in

spots, about 35 to 40 minutes. Cool on a rack for at least 5 minutes before

slicing. Serve hot, warm, or at room temperature. (The tart may be covered and

kept at room temperature for over 6 hours.)

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 149 Calories; 12g Fat (69.9% calories

from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol;

161mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

Serving Ideas : Green Salad and Marinated Vegetables OR Salad and Soup

 

NOTES : Sprinkle a tablespoon or two of minced basil between the cheese and

tomato layers. *The brilliant green shell of this tart is not prebaked, making

it quick to assemble and put on the table.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

[Guest guest]

two recipes here: the tart and the dough

 

* Exported from MasterCook *

 

Fresh Tomato Tart with Basil Garlic Crust

 

Recipe By :COMPLETE ITALIAN VEGETARIAN by Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Jack Bishop Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe basil and garlic tart dough

8 ounces mozzarella cheese -- very thinly sliced

2 large ripe tomatoes -- (about 1 pound)

cored and cut crosswise into thin slices

salt and freshly ground pepper to taste

1 tablespoon extra virgin olive oil

fresh basil leaves*

 

Prepare the dough and fit it into a 10-inch tart pan with a removable bottom.

(The tart shell can be refrigerated for several hours if desired.)

 

Preheat the oven to 375 degrees F. Line the bottom of the tart shell with the

slices of cheese. Arrange the tomatoes over the cheese in a ring around the

edge of the tart and a second ring in the center, slightly overlapping the

slices. Sprinkle with salt and pepper to taste and drizzle with the oil.

 

Bake until the crust is golden brown and the cheese has started to brown in

spots, about 35 to 40 minutes. Cool on a rack for at least 5 minutes before

slicing. Serve hot, warm, or at room temperature. (The tart may be covered and

kept at room temperature for over 6 hours.)

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 149 Calories; 12g Fat (69.9% calories

from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol;

161mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

Serving Ideas : Green Salad and Marinated Vegetables OR Salad and Soup

 

NOTES : Sprinkle a tablespoon or two of minced basil between the cheese and

tomato layers. *The brilliant green shell of this tart is not prebaked, making

it quick to assemble and put on the table.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

oye!

 

 

* Exported from MasterCook *

 

Basil and Garlic Tart Dough

 

Recipe By :COMPLETE ITALIAN VEGETARIAN by Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories : Breads Jack Bishop

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup fresh basil leaves

1 clove garlic

1 1/4 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick) -- chilled

and cut into 8-10 pieces

4 tablespoons ice water -- (to 5 tbsp)

 

Place the basil and garlic in the work bowl of a food processor. Process,

scraping down the sides of the bowl as needed, until finely chopped. Add the

flour and salt and pulse several times to combine.

 

Place the butter in the work bowl. Pulse about 10 times, or until the mixture

resembles pea-size crumbs.

 

Add the water, 1 tablespoon at a time, pulsing several times after each

addition. After 4 tablespoons have been added, process the dough for several

seconds to see if it is coming together in a ball. If not, add the remaining 1

tablespoon of water. Once the dough seems to be coming together, continue

processing until it comes together in a ball. Remove the dough from the food

processor.

 

Flatten the dough into a 5-inch disk. Wrap it in plastic and refrigerate at

least one hour. (The dough can be placed in a zip-lock plastic bag and

refrigerated for several days or frozen for a month. If frozen, defrost the

dough in the refrigerator.)

 

Remove the dough from the refrigerator and roll it out on a lightly floured

surface into a 12-inch circle. Lay the dough over the tart pan and press it

into the pan. Trim the dough and proceed with the tart recipe as directed.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 220 Calories; 15g Fat (61.9% calories

from fat); 3g Protein; 19g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol;

159mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 1553 0 0