There is a delicious looking recipe in Tartine by Chad Robertson for "Tomatoes Provencal". I'm sure I will be trying that one out in some fashion to use up the multiple bags of cherry tomatoes I continue to harvest almost daily. But today I don't have any fresh breadcrumbs readily available and the toasting then the dirtying of the food processor has me in a snit. I'm looking for something just as satisfying with less demanding clean- up.
One of the entries in the September chapter of the VCCK cook book named "Summer Harvest" is "Tomato Pie with Herbed Whole Wheat Crust". I really want to eat it for dinner tonight but I am also too tired to make the pie crust. Here is a version with puffed pastry for those of you who are as lazy as I am.
Tomato and Cheddar Tarte
(serves 6 or more)
approx 3 tablespoons flour for rolling out dough
1 sheet puff pastry
1 egg and water for egg wash
2 cups shredded sharp cheddar cheese
6 medium sized fresh tomatoes
1/4 teaspoon nutmeg
1 tablespoon dried thyme
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
Preheat oven to 425 degrees. Dust work surface with flour and roll out puff pastry . Transfer pastry to a rimmed baking sheet lined with parchment. Brush with egg wash. Fold in all sides of the pastry about 1/2" and press down with tines of a fork. Brush the folded edges with egg wash. Prick entire surface of puff pastry with a fork to create air holes. Bake pastry for approximately 10 minutes to par cook the dough.
Meanwhile, grate the cheese and slice the tomatoes. Combine nutmeg through pepper in a small dish. Set aside.
Remove pastry from oven. Cover inside edges of pastry with cheese and top with tomato slices. Sprinkle with herb mixture. Drizzle olive oil over the dried herbs to moisten. Place tarte in oven and bake for 20-25 minutes until edges are golden brown and tomatoes and cheese are bubbling. Remove from oven and let rest for 10 minutes. Remove tarte from pan to cutting board. Cut into squares and serve warm.