Tartin of Tomatoes & Provolone
This time I am posting our dinner. For people reading the italian magazine "Cucina Moderna" ... this is on the latest number ... cover recipe! Ans yes it looks different! It is the usual (popular) case of publishing a photo which is not really what comes out. It is easy to understand why ... Nevertheless, the recipe in real life tastes as it looks: light, fresh and cheesy. My only change here is the low-fat pastry and some quantities as I felt the original version was too heavy on cheese and butter (from the pastry). Well, its side effect ... we are still hungry (and we ate it all!!!).
Serves: 4 as main course or 6 as starter
FlexiPoints: 6 or 4
Suggested wine: We had a really good Soave Classico (La Rocca 2004) with it and it fitted perfectly!
Special equipment: none
Ingredients:
1 sheet of low-fat puff pastry
6 large (salad) tomatoes
140g Auricchio Piccante (piquant provolone cheese)
3 tbsp bread crumbs
Salt to taste
Ingredient note: Auricchio is an industrial provolone of which I fell in love since very little. I do have to say that there are many tastier provolone cheeses, but still I like this one. It is perfect for for this recipe ... as probably most piquant provolone cheeses.
How-to:
1. Clean the tomatoes. Halve them and spoon out the seeds. Season their interior part with some salt and let them rest (cut side down) for 10’ on kitchen paper. In this way, they will loose some of their water.
2. Cube the Auricchio cheese. Dust the interior of the tomato halves with the bread crumbs and fill them with the cheese.
3. Cover a quiche tray with baking paper. Place the tomato halves (cut side up) on the tray paying attention that there is some space between the tomatoes and its border. Cover with the puff pastry with its side in between the tomatoes and the baking paper.
4. Pinch the pastry with a fork and bake at 200C for 15’. Turn upside-down and serve immediately.
Serves: 4 as main course or 6 as starter
FlexiPoints: 6 or 4
Suggested wine: We had a really good Soave Classico (La Rocca 2004) with it and it fitted perfectly!
Special equipment: none
Ingredients:
1 sheet of low-fat puff pastry
6 large (salad) tomatoes
140g Auricchio Piccante (piquant provolone cheese)
3 tbsp bread crumbs
Salt to taste
Ingredient note: Auricchio is an industrial provolone of which I fell in love since very little. I do have to say that there are many tastier provolone cheeses, but still I like this one. It is perfect for for this recipe ... as probably most piquant provolone cheeses.
How-to:
1. Clean the tomatoes. Halve them and spoon out the seeds. Season their interior part with some salt and let them rest (cut side down) for 10’ on kitchen paper. In this way, they will loose some of their water.
2. Cube the Auricchio cheese. Dust the interior of the tomato halves with the bread crumbs and fill them with the cheese.
3. Cover a quiche tray with baking paper. Place the tomato halves (cut side up) on the tray paying attention that there is some space between the tomatoes and its border. Cover with the puff pastry with its side in between the tomatoes and the baking paper.
4. Pinch the pastry with a fork and bake at 200C for 15’. Turn upside-down and serve immediately.
Labels: main course, starter, vegetarian
posted by The Food Traveller at 9:59 PM
3 Comments:
hola! nuovo stile, la foto è molto colorata, mi piace parecchio! ..poi oggi non ho mangiato ancora, quindi... puoi immaginare....
Per la foto? Visto che le foto verticali con qualcosa dietro vanno di moda ... perche' no?!
Lo stile e' sempre lo stesso a me barare sull'aspetto (come vedo in tanti libri e riviste) non mi piace ... anche perche fotografare mi piace (come testimoniano le 2000 foto che ho fatto in viaggio di nozze :-) ).
Comunque e buona ... anche se leggerina.
uh buona questa tortina estiva :-P
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