First, a confession: these are perhaps the laziest food photos I’ve taken yet. Why? Because I’m busy…but mostly because tonight, I’m just downright lazy. It’s snowy and cold, and I’d rather be sitting by the fire than staging food.
I had some time to kill at the CSA pick up today, so I took a cookbook and thumbed through it, thinking maybe I’d find something inspiring to cook for dinner tonight. It’s just me and Stinker this week, Hubby and Stepdaughter #2 are out-of-state, visiting friends and relatives. Cooking for one isn’t nearly as fun as cooking for a few (or many) but I ate the last of my weekend leftovers yesterday, so unless I wanted to gnaw on a raw, somewhat wilty leek for dinner, I was going to have to put a little bit of effort into it. This recipe caught my eye, and due to an unexpected lack of Dijon mustard in my fridge, it is altered from the original. But it’s pretty darn tasty and the addition of carrots more than made up for the lack of mustard, in my opinion. Plus, I had a few remaining tomatoes that I harvested green from the garden that were ripened and needed to be used ASAP, otherwise, they were going to start oozing dying tomato juice onto my counter, and I’ve had enough of that already this fall. I have to say, eating fresh tomatoes while the snow was flying outside my window was kinda nice. Now all that’s left are the tons of dried tomatoes sitting patiently in my freezer until they are called upon to enhance my culinary experience with a sweet burst of summery flavor (my favorite part of winter, outside of skiing, perhaps). Outside of the olives, which I have yet to try to grow here in the Rocky Mountains, all of the vegetable ingredients are either from my garden or the CSA. The cheese was from the CSA, too, as was the parsley. Local eating continues!
Tomato and Olive Tart
For the pastry:
2 cups flour
4 tablespoons cold butter, cut into pieces
2 tablespoons olive oil
1 egg yolk
5-6 tablespoons cold water
pinch of salt
Work the butter into the flour using a pastry cutter, fork, or food processor. Add the olive oil and work it into the mixture until it is crumbly. Add the egg yolk and water, 1 tablespoon at a time, working the dough just until it comes together. You may not need all of the water. Shape the dough into a disc and refrigerate for about 15 minutes. Roll the dough into a 12 inch disc and place in a 9 inch pie plate. Trim or flute the excess dough around the edge of the pie plate. Bake at 350 degrees F for 10 minutes. Remove from oven and cool slightly.
For the filling:
1 1/2 cups chopped tomatoes
1 cup chopped olives
1 cup chopped carrot
1 cup chopped onion
1 bulb garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons fresh, chopped parsley
1 1/2 cups shredded smoke gouda cheese
salt, to taste
Heat 1 tablespoon olive oil in a skillet. Add the tomato, carrots, onion, and garlic. Cook over medium heat for about 10 minutes, until the onion begins to turn translucent and the carrots begin to soften. Add the dried basil and oregano and cook for another 5 minutes, or until the juices from the tomatoes begin to evaporate. Add the olives and parsley, cook for about 2 minutes, and remove from heat. Add salt to taste, about 1/4 teaspoon. Pour into cooled crust. Top with shredded gouda cheese. Bake at 350 degrees F for 20 minutes. Cool for 5 minutes before serving.
One final, very off-topic but noteworthy, note: Stinker had her 2 month post-surgery x-rays yesterday and she got the ‘all systems go’ from the vet for off-leash hikes! We took not one, but two hikes yesterday. I could barely keep up with her! And as much as she enjoyed those hikes yesterday, she was absolutely beside herself this afternoon when she discovered the snow piling up on the ground. On our hike this afternoon she was scooping up snow and eating for the entirety of our hike. This has been, like, the best two days ever, man. Hike on!