I made this tomato tart from Baking Illustrated last Thursday, and I've been thinking about it ever since. My parents came in on Friday and just left today, and I am going to make this tart tonight. Its easy (relatively speaking for ATK) and what I really want is a slice of the tart and some salad.
First, a sidenote. Do your parents overtake your house when they visit? My mom pretty much takes over my kitchen. It begins with us both in the kitchen, but then slowly she takes over -- loading the dishwasher, making coffee, rinsing dishes. Its not bad, but when she leaves, there are always tools misplaced in various drawers. She also leaves things cleaner than I do. I thought that when I hit a certain age or stage of life, she would just sit back and let me do the work. But I guess when it comes to the house, she will always be the mom. And I appreciate it.
Onto the tart. Beth gave me the book Baking Illustrated for my birthday a couple of years ago. Let me just say that the book is 95% awesome and fool-proof. That's my assessment for all things America's Test Kitchen. I have mixed feelings about ATK. There are times that I am ready to tackle an ATK recipe. I am ready to read the detailed descriptions of why a certain pan or technique works, and then to follow the recipe exactly as it is written. I would say that most times, the recipe turns out as promised. Green Bean Casserole and Steak Au Poivre, and most things from my Best Chicken Recipes book come to mind.
And sometimes, ATK is too prescriptive for me, too stuffy. I rebel at their carefully worded and daunting instructions. I get annoyed when they call for an ingredient or a tool that I don't have, and I don't see the need for. A tagine pot, for instance. I honestly don't see why I need that. But I digress....my point is that when a ATK recipe does not turn out (I made a thoroughly disgusting chicken stew last year that was so bad -- Josh and I went to Jack in the Box for dinner that night) I am beyond bummed out. I am near inconsolable. I am plain pissed I just spent time and brain energy making something that is gross. And it makes me question ATK in general. Its like ATK's failure (or let's be honest, it was probably my recipe failure) makes me question the meaning of life. How they be wrong? How could they work so hard at this recipe and be wrong???? AHHHHH WHAT IS THE MEANING OF IT ALL?? ..... I probably need to take it down a notch.....
I go cold turkey from ATK for a while and start cooking from my other books, or blogs, and then I slowly wind my way back to my tried and trusted recipes. I am adding the tomato tart to this list.
My favorite (or two favorite things) about this recipe is the use of roma tomatoes and puff pastry. Roma tomatoes are the bastard children of grocery store tomatoes. They are usually so mealy and tasteless that its not even worth buying them. For this reason, I usually stick to buying cherry tomatoes or something similar. But, the romas are also the cheapest of the grocery tomato, and for the newly employed, that is something to pay attention to. This recipe transforms the roma into a delicious tomato. My other favorite is the use of puff pastry. Puff pastry is delicious. 'Nuff said.
Short of writing it all down, I say crack open your Baking Illustrated book to page 247 to see the detailed description of how to form the puff pastry, and how to salt tomatoes. It is well worth it. I'll take a picture tonight and post it.
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