This weekend we had my husband David's dad and sister in town for a much overdue visit. We usually go to eastern Washington to hang out with them over the holidays, but it has been many years since we've been able to host them at our place. The weekend was a whirlwind of playing tour guide, going out for meals with friends, and spending time together at our new place. It was a perfect weekend.
Saturday was an ideal night for a dinner party--we invited some old and new friends to join us and I cooked up a storm: We started with marinated, prosciutto-wrapped and seared shrimp, and moved on to pasta with grilled broccolini and anchovy, braised short ribs in a chile-chipotle broth, fiery elotes, and a peach salad with burrata, mint pesto, prosciutto and pistachios. For dessert a friend brought pies, because Baketard.
My favorite dish was this tomato tart from the Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March cookbook. I have cooked 5 or 6 recipes from this book and they have ALL rocked.
The only change I made to the original recipe below was to add a couple of sliced, caramelized onions between the Mortadella and cheese layers. I also used heirloom tomatoes instead of the beefsteak because they are BEAUTIFUL right now.
Give this a try and let me know what you think!
Beefsteak Tomato, Mortadella, & Wisconsin Emmenthaler Tart
Wisconsin Emmenthaler is similar but worlds better than regular old grocery store Swiss cheese. True Emmenthaler cheese is generally richer because it is made with unpasteurized milk. It’s great in this tart with its slightly piquant and somewhat sharp taste.
1 sheet store-bought frozen puff pastry, preferably Dufour brand, thawed
2 tablespoons Raye’s whole grain mustard
12 slices Wisconsin Emmenthaler cheese, 1/8 inch thick
6 slices mortadella, 1/4 inch thick
3 large vine-ripened or beefsteak tomatoes, thinly sliced
3 thinly sliced garlic cloves
Sea salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
Preheat the oven to 375˚F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet on a cool, lightly ﬂoured surface and roll it out to a 1/4-inch thickness.
Trim the pastry into a 12-inch round and place it on the prepared baking sheet.
Using a fork, prick the pastry in several places.
Brush the pastry with the mustard, leaving a 1/2-inch border.
Lay 6 slices of cheese over the mustard, then top with the mortadella.
Lay the remaining 6 slices of cheese over the mortadella. Arrange, the tomatoes atop the tart, slightly overlapping to form a circular pattern, then scatter the garlic over the tomatoes.
Season to taste with salt and pepper and drizzle with 2 tablespoons of the olive oil.
Bake until the pastry is golden brown, the cheese is hot and bubbling, and the tomatoes are slightly caramelized, about 30 minutes.
Drizzle the tart with the remaining 2 tablespoons of olive oil and serve immediately.
Serve this dish with an Alsatian white-inspired blend that offers aromas of nectarines, ﬂowers, and spice, such as Robert Sinskey, “Abraxas,” 2007, Napa Valley, California.