"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Doris' Tomato Cheese Tart Recipe

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This recipe for Doris' Tomato Cheese Tart, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Matranga
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Bottom and Top Crust:
2 sticks unsalted butter
3/4 cup Parmesan cheese, grated
3/4 cup Romano cheese, grated
2 1/2 cups all purpose flour
1 tsp. oregano
1 tsp. Herbs de Province
1/2 tsp. basil
pinch of salt
slight 1/2 cup dry white wine
Filling:
2 T olive oil
1 small onion,chopped
4 medium size garlic cloves, minced
crushed red pepper flakes
3 cups grape tomatoes, sliced in half,lengthwise
1/2 tsp. oregano
1/2 tsp. basil
1 tsp. parsley
3/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
1 cup Fontina cheese, shredded, slightly packed
1/4 cup Provolone cheese
1/4 cup Mozzarella cheese

Directions:
Directions:
Use a non-stick 9" tart pan with removable bottom.
Crust:
In a food processor, mix ingredients for crust, starting with flour, add herbs, then the butter, cheeses and then the wine. It will form a soft ball. Remove and press into the tart pan. Save half the dough for the top crust. Set the oven at 375. Prick the bottom and sides of the crust with a fork. Put a circle of foil on top of the crust, and then put pie weights on top to keep the bottom from puffing. When the crust is cooked part of the way, remove from oven, remove the weights and let set while making the filling. May need to put a pie ring around the edges to keep them from browning too much.
Filling:
Add olive oil to a medium skillet. Heat, and then add the chopped onion. Cook until tender, then add the garlic and parsley, stirring to combine. Add the onion and garlic mixture, the 3/4 cup of Parmesan cheese and the 1/4 cup of Romano cheese, and 1/2 cup of sharp cheddar cheese grated, stir to combine. Add the Fontina cheese, stir to combine,. Add the 1/4 cup of Mozzarella cheese to the bottom of the crust. Pour the tomato filling on top of the crust and press all around. Make a lattice design for the top crust. Cook about 35-40 minutes, and then put the metal ring over the crust edge to keep from getting too brown and finish cooking, a total of 50 minutes.

 

 

 

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