Purple Kitchen Treats

Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.

However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.

My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.

From the heart of my purple kitchen to you,

Sunday, June 19, 2011

365 in 365 - #76 - Fried Green Tomato Tarte Recipe

This tarte came out fantastic.  I mean, completely mouthwatering total YUMNESS!!!!!

This recipe makes 2 tartes / pies in a standard glass pie plate.

Ingredients list
1 loaf of Ciabatta bread, made into bread crumbs in a food processor
Dried basil
Shredded parmesan cheese
Olive oil
Salt & Pepper

1 pound of thick cut bacon or turkey bacon if you don’t eat pork products
Real maple syrup
1 large onion, diced

8 ounces full fat cream cheese, at room temperature
8 ounces chevre (goat cheese) at room temperature
1 cup heavy cream at room temperature
3 jumbo eggs at room temperature
½ cup shredded parmesan cheese
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper

8 green tomatoes, cut into ½ inch slices
1 cup unbleached white flour with ½ teaspoon each of salt and pepper, mixed together

For the "crust":
4 cups of fresh breadcrumbs - please don't use the kind that comes in the cardboard container from the grocery store.  I use fresh ciabatta bread and pulse in the food processor.   
2 teaspoons dried basil
1/2 cup shredded parmesan
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup good olive oil

Combine all the dry ingredients, then add the olive oil and stir to combine.  Place half of the bread crumb mixture in each pie plate, spread across the bottom and sides and press to form the crust.

For the tomatoes
Cook the bacon in a jelly roll pan in the oven on 350` F until just about done.  Brush with maple syrup and return to the oven to crisp.  This is heavenly bacon.  If you prefer to not use a pork product, you can do the same thing with turkey bacon, but you will have to add some olive oil to the pan if you use the turkey bacon.  We will use the fat from cooking the bacon to fry the tomatoes.

Finely chop 4 strips of bacon and set aside.
Caramelize the chopped onion in olive oil

Dredge the cut side of the tomato slices in the flour and tap off the excess
Fry in the fat from the bacon until browned on each side and set aside on some paper towels to drain.
Reserve 2 slices of tomato and do not cut in half
Cut the remainder of the tomato slices in half 

Place half of the onion in each tarte and spread evenly with a fork trying to not disturb the bread crumb crust
Divide the bacon in half and sprinkle over the onion in each tart
Place “whole” slice of tomato in the center of each tart
Arrange the remainder of the slices around the center tomato slice, like the petals of a flower
If you have any left-over slices, place them in the center of each tarte on top of the cheese custard.

For the filling
In a large bowl, mix the cream cheese and the goat cheese with the cream
Add one egg at a time and incorporate
Add the shredded parmesan, basil, oregano, salt and pepper
Scrape the bowl to get all the cheese off the sides and mix to a smooth consistency
Pour over the tomatoes in each tarte shell

Preheat oven to 350' F and bake on the middle rack for 35 to 45 minutes or until golden brown

Let sit for 15 minutes before cutting.

I promise this is outrageously wonderful!!!

From my purple kitchen to you,

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