I came in from the pool yesterday evening to discover...
Another explosion of summer garden tomato goodness in my
kitchen! My first thought was, Lucky me... Then, Lucky you!
Because just for you, I'm sharing my very own recipe for a summer,
garden-fresh herbed tomato and aged cheddar tart! But I'm not using
just any cheddar; today I'm using Cabot's Alpine and White Oak aged
Cheddars from their Farmers' Legacy Collection! I cannot think of a
cheese more worthy of being paired with my home-grown tomatoes. Can you?
You may remember that Cabot was a sponsor at the Food and Wine
Conference I attended last month in Orlando! So... When I was
offered a few samples to carry home with me, I didn't hesitate!
Grated and mixed together, I can almost hear Alpine
yodelers clinking wine glasses at the chalet... Yum!
Yes... This is going to be an exceptional herbed tomato cheddar tart! Ready?
First, slice 4-5 large ripe tomatoes. I'm using Early Girl and some of those
beautiful Mortgage Lifter heirloom tomatoes I'm crazy for and, cherry too!
Sprinkled with coarse sea salt and allowed to rest for thirty minutes...
While the tomatoes rest, I roll one sheet of puff pastry on a lightly
floured surface into a square roughly 12-14" and top with fresh thyme!
Move pastry to baking sheet and roll second piece of puff pastry flat to
about the same size, cutting strips to form edges. For a rustic tart look!
Dock bottom of pastry with fork to prevent ballooning
while pastry bakes. Then, bake until light, golden brown!
Sweat diced white onion in olive oil and butter over medium
heat. Then, add 1 clove fresh garlic, minced and cook on low five
additional minutes. Transfer to small bowl and then chop your herbs!
I have more basil, chives and thyme in my garden
than I know what to do with... Not that I am complaining!
Top pastry with Cabot's creamy Alpine and White Oak Cheddars,
and the onion and garlic mixture... And, try... Try not to call it done!
Because all of this silky, cheddar goodness deserves
and gets much, much tastier with my tomatoes!
Plus, slivered garlic and more fresh chopped basil, chives and thyme!
Finish with sectioned/sliced cherry tomatoes and a
drizzle of olive oil and bake tart again until cheese
is melted and pastry turns a deep, golden brown!
Like this! By the way... This smells amazing!
A little fresh cracked black pepper, a little more
cheese and herbs and, this tart is ready to serve!
Just as it comes out of the oven...
Or with a dollop of my herb-infused sour cream...
You decide!
If you would like my complete recipe, please send an e-mail to: jcbridge@aol.com and I'll be happy to share it with you!
Although I've never entered a recipe contest in my life, I think with the help of Cabot's Farmers' Legacy Collection Aged Cheddar, my summer herb and tomato cheddar tart might just be a contender for Cabot's #LegacyRecipe Contest... What do you think?
xo
Update...
I'm so excited to tell you that my tart was selected as a semi-finalist!
I cannot tell you how beautiful that recipe looks; I can almost taste and smell it. Can't wait to try it when my tomatoes ripen - we're a little behind you here in New England. So nice to connect at the Food and Wine Conference!
ReplyDeleteThank you for your kind words, Candace!
ReplyDeleteI too enjoyed (more than you know!) connecting at Food & Wine! After all... There could not be wine without great Cabot cheeses!
xo
Janet,your Herbed Tomato Cheddar Tart looks AMAZING! You should most definitely submit it to the Cabot's Legacy Recipe Contest! This is a winner! I'm gonna try it on pizza dough! Thanks for sharing and for making it easy!
ReplyDeleteOh my goodness...... This looks amazing!
ReplyDeleteReally gorgeous tart--love it, Janet!
ReplyDelete