Tomato Basil Tart

Tomato Basil Tart - sliced

Tomato season is in full swing and I am loving all of the home grown tomatoes coming from our garden, our friends, and farmers markets.  They burst with flavor – every single bite – and out shine their mealy store-bought friends by a mile.  I never complain about having too many home-grown tomatoes and enjoy finding different recipes to try.  When I spotted Better Homes & Gardens special publication 100 Best Tomato Recipes at the check out, I grabbed it and immediately wanted to make every one!!  The hard copy ($9.99) is gorgeous, printed on heavy paper stock, and packed with beautiful photos of every type of tomato imaginable.  There are no ads – just recipe after recipe.  It is a keeper!

Tomatoes on 10-inch Camp Dutch Oven Lid

I chose this recipe because it uses purchased piecrust, making the whole experience so much easier and faster.  I added chives to the cheese mixture to add another layer of flavor and pop of color.  This recipes is easy to adapt and add other flavors – bacon, Hatch green Chile, caramelized onions – the list is endless.  Next time I bake it, I will add sun dried tomatoes, drained and chopped, to amp up the tomato flavor.  The tomatoes were there, but their sweet flavor was lost in the. yummy cheese mixture.

Tomato Basil Tart easily lifts out of hot camp Dutch oven

 

One more comment – I used a 10-inch camp Dutch oven because the bottom of the oven is the same size as a 9-inch pie plate.  It baked beautifully directly in the camp Dutch oven and was easy to remove with parchment strips and a parchment circle to fit in the bottom of the oven.  (This YouTube shows you how to cut a circle to fit any size camp Dutch oven.)  I encourage you to give this technique a try and trust you will be amazed by the results.  The WOW factor of pulling a perfect pie/tart out of your camp Dutch oven is amazing!

Tomatoes with prepared 10-inch Camp Dutch Oven and Lid

If, however, I can’t convince you to bake it directly in the camp Dutch oven, you can bake it in a traditional pie pan, inside a 12-inch oven, on a trivet.  You may need to bake the pie longer so keep a close eye on the time and be patient if extra time is needed to achieve a golden brown piecrust and a beautiful brown and yellow cooked tart.

Tomato Basil Tart
Print Recipe
Easy to put together and bake, this tart is a show-stopper! It will disappear in a a slick minute and those who are fortunate to grab a slice will groan with culinary pleasure with each bite.
Servings Prep Time
6 hungry friends 20 minutes
Cook Time
50 minutes (12 for the piecrust and 40 for the tart)
Servings Prep Time
6 hungry friends 20 minutes
Cook Time
50 minutes (12 for the piecrust and 40 for the tart)
Tomato Basil Tart
Print Recipe
Easy to put together and bake, this tart is a show-stopper! It will disappear in a a slick minute and those who are fortunate to grab a slice will groan with culinary pleasure with each bite.
Servings Prep Time
6 hungry friends 20 minutes
Cook Time
50 minutes (12 for the piecrust and 40 for the tart)
Servings Prep Time
6 hungry friends 20 minutes
Cook Time
50 minutes (12 for the piecrust and 40 for the tart)
Ingredients
Servings: hungry friends
Instructions
  1. Follow the directions on the box to bring the piecrust to room temperature. Fire up a chimney of charcoal. Prepare a 10-inch camp Dutch oven by cutting three 2-inch strips of parchment paper that are long enough to lay in the oven and over lap the edge by about 2 inches - approximately 20 inches. Fold each in half lengthwise. Lay the three strips in the center of the oven and spread them out in a star pattern so that each end drapes over the side of the oven. Use clothes pins to hold each strip in place. See photo for reference.
  2. Cut a circle of parchment paper to fit the bottom of the oven and place on top of the star of parchment strips.
  3. Gently unroll the piecrust. Take a deep breath and place the piecrust in the prepared 10-inch camp Dutch oven, taking care to center the piecrust so that the edges are equally distributed up the sides of the oven. Use a table fork to poke holes across the bottom and sides of the piecrust to prevent bubbles.
    Pie dough with fork holes in prepared 10-inch Camp Dutch Oven
  4. Bake the piecrust at 450 degrees Fahrenheit by placing 10 hot charcoals in a circle to fit beneath the 10-inch camp Dutch oven and 20 on top. Bake for 10 minutes then quickly check the piecrust. When the crust is golden brown, remove from charcoal. Place on a lid stand to cool.
  5. While piecrust is baking and cooling, rough chop the basil and garlic. Slice the tomatoes into wedges and place on a paper towel to let extra liquid drain. Mix together mayonnaise, one cup grated mozzarella, 1/4 cup parmesan, and chives.
  6. Sprinkle remaining cup of shredded mozzarella on the bottom of the baked piecrust.
  7. Spread the rough chopped basil and garlic on top of the shredded mozzarella.
  8. Place quartered tomatoes to cover the basil and garlic. Spoon mayo/mozzaralla/chive spread over tomatoes.
  9. Smooth the mayo/mozzaralla/chive spread over the tomatoes. Bake at 450 degrees Fahrenheit by making a circle of 10 hot charcoals underneath the oven and 20 hot coals on the lid. Bake for 30-45 minutes.
  10. Start checking at 30 minutes. Remove when the cheese has melted and begins to turn brown.
  11. Remove tart by asking a friend to help pull parchment strips. Sprinkle with remaining grated parmesan. Serve with fresh basil.
    Tomato Basil Tart finshed with sprinkle of parm and basil
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Pane Bianco with Pancetta

Pan Bianco - Done!The amazing bakers at King Arthur Flour create beautiful recipes (<— like this!) that inspire me and are written with excellent instructions and lovely photos.  Their Baker’s Hotline is awesome – talking to a real baker on the phone takes the frustration out of baking.  I love KAF!Screen Shot 2017-08-03 at 4.15.36 PMI also adore their baking guides and videos to help improve different skills and techniques.  Check out their video about how to kneed bread – perfect!  And I use their excellent products, especially their flours. Needless to say, I am a huge fan of King Arthur Flour!

Sliced in Dutch oven So when I spotted this gorgeous award-winning recipe for Pane Bianco on the King Arthur website, I had to try it!  I need something extra special for an upcoming Dutch Oven Gathering (DOG) to enter the one-pot competition.

Pan Bianco - Close Up

The trouble is, I only have two hours and this recipe takes at least 3 1/2 hours.  So I adapted the recipe by using frozen dough.  I also have been curious to see if frozen dough might be a good option for Dutch oven cooks who don’t have the time or level of confidence to make bread from scratch.  The experiment worked!  Here’s the recipe, adapted from King Arthur’s Flour recipe for Pane Bianco.

—->NOTE:  Shaping this bread is the key to success and is the most challenging task of the process. Before you begin, King Arthur does a great job of explaining this important step so take a minute now and go to their blog to read about how to shape the dough. P.S.  I over stuffed this loaf.  It was messy but delicious!  If you want a pretty bread, reduce the filling (see the blog post  to see how much filling for a pretty presentation).

Ingredients

  • 2 loaves of frozen bread (I used Rhodes Bake n Serve White Bread)
  • 1/2 pound pancetta (bacon is a great substitute), fried and chopped
  • 8 cloves of garlic, minced
  • 1 4-ounce jar of sun-dried tomatoes, drained and chopped
  • 1 4-ounce can of sliced black olives
  • 1/2 cup chopped basil
  • 1/4 cup shredded cheese
  • 1/4 cup parmesan cheese, grated

Directions

  1. Follow the directions on the back of the package for “Regular”Frozen bread loaf, thawed and doubled in size or”Refrigerator” method to thaw the dough.  I followed the “refrigerator” method by placing the frozen loaves on a plate, spray top of loaves with oil, cover with plastic wrap and put in the fridge for 12 hours.  When I pulled out of the fridge, each had doubled in size and was ready to be shaped.  Here’s what it looked like when I was ready to start baking.
  2. While the dough is thawing, prepare a 16-inch camp Dutch oven by cutting a round of parchment to fit the bottom of the oven.  This quick YouTube shows you how to make a custom round of parchment for any size Dutch oven.
  3. Set out the chopped pancetta (or bacon), minced garlic, chopped sun-dried tomatoes, chopped basil, and cheeses so that they are within reach for constructing the roll.
  4. Roll out the dough until it is approximately 22 inches long and 10 inches wide. Dough rolled out 22x12Pinch the seam together until the two pieces of dough are joined together.  Use the rolling pin to seal the two sides together.
  5. Sprinkle the chopped pancetta across the dough, then the basil, garlic, olives, sun-dried tomatoes, and cheese.
  6. Sprinkle pancetta and basil
  7. Olives and sundried tomatoes
  8. Above is over-stuffed but hey, it tasted sooo good!
  9. Rolled Up lengthwiseStarting from one of the long edges, roll the dough around the filling to form a log.  Pinch ends together then tuck them under the log.
  10. Using a very sharp knife, slice through the log length-wise beginning one-inch from the top and ending one-inch from the bottom.
  11. Sliced down the middle, stopping one inch from each end_
  12. OK – this is the tough part.  Get a friend to wash her hands and help you transfer the sliced dough roll to the prepared 16-inch oven with the cut side up.
  13. Arrange the sliced roll into an “S” then tuck the ends underneath the roll.  Again, read KAF’s blog post for the details of shaping.  Shaping is EVERYTHING!
  14. Shaped and placed in 16-inch camp Dutch oven
  15. Place the lid on the oven and place in a warm place. In an hour, start a chimney of charcoal. When bread has doubled, make a ring of 13 hot charcoals to fit beneath the 16-inch camp Dutch oven.  Place the oven over the ring of hot charcoal.  Add 19-20 hot coals around the lid of the oven.  Bake for 35-45 minutes until bread is golden brown and internal temperature is 190-200.  Remove from heat.  Slice and serve with warm marinara sauce.

Pan Bianco sliced and ready to eat

 

Pane Bianco with Pancetta
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Pane Bianco with Pancetta
Print Recipe
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