Cheese and tomato tart that will turn your holiday into an Italian aristocratic feast - Walla! Food

2022-05-31T06:44:04.799Z

Yogev Yaros in a festive quiche recipe filled with tomato and cheese cream known in Italian - Torte di Pomodoro. An ancient recipe from the 15th century that can be easily prepared at home for Shavuot. Enter >>

A cheese and tomato tart that will turn your holiday into an Italian aristocratic feast

Chef Yogev Yaros from Michela Restaurant with a recipe for a salty tart with tomato cream and cheese, which will take you on a journey through time, because when else will you be able to prepare a dish that is recorded in the cookbooks of Italian royal houses?

Yogev Yaros

31/05/2022

Tuesday, 31 May 2022, 09:00 Updated: 09:28

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A dish that is a perfect example of the eternity of the classic and of ancient Tuscan cuisine (Photo: Alon Mesika)

The quiche, pie and tart are all dough-like versions, usually crispy dough into which a sweet or salty filling is poured.

The main difference between them is mainly related to the nickname they received depending on the area in which they were created.

In Italy they are called Torte (Torte).

The salty Tuscan torta, or as we tend to call it in the land of quiche, was served as a festive antipasto to table centers abounding in every good, dating back to the Renaissance period in Italy.

A groundbreaking period born in Florence, today the capital and heart of Tuscany.

The tortilla di pomodoro we make is a pastry based on crispy dough that is first baked alone (in 'blind baking') and then baked again with a rich cream of tomato, mascarpone and parmesan poured into it.

It is truly exciting to place on a plate today a dish that has been recorded and documented in the cookbooks and cooks of royal houses as far back as the 15th century. A dish that is a perfect example of the timelessness and elegance of ancient Tuscan cuisine.

For all the best recipes for Shavuot

Perfect dinner: pea and spinach quiche

To the full article

Tuscan Tomato Tart (Photo: Alon Mesika)

Some highlights:

- Pay attention to bake well, until the tomato cream stabilizes and sunbathes nicely and wait patiently before slicing.

- If you like, you can also upgrade with shredded mozzarella or good sheep cheese on top, along with the colorful cherry tomatoes.

- Serve it with a green salad and chilled white wine next to it and you will feel for a moment a time travel to a noble banquet in a royal court.

Chef Yogev Yaros has been culinary leader in the Italian cuisine of the Michela restaurant in Kiryat Ono for the past year.

In the past he has taken culinary trips to Italy and led the unforgettable Mel and Michel restaurant, Little Italy and Hotel de Ville.

Tuscan tomato tart

Recipe By: Yogev Yaros, Walla!

Food

30 minutes work
Two and a half hours total
Medium difficulty
Diameter 26 cm

Italian
vegetarian
Recipes for Shavuot
milky
Pies
Pastries
kosher

Tuscan tomato tart

Ingredients

For crispy dough:
- 250 grams lever flour
- 125 grams of cold butter, cut into cubes
- Pinch of salt
- 5 cold spoons
For the pomodoro stuffing:
- 4 American celery stalks (preference from the lighter inside)
- 1 carrot
- 1 onion
- 1 clove of garlic
- 5 tablespoons olive oil
- 1 bunch of parsley separated into leaves
- 5 basil leaves
- 1 can of whole tomatoes (preferably Italian)
- 3 tablespoons mascarpone
- 3 tablespoons finely grated parmesan
- 2 eggs
- 6-7 cherry tomatoes in different colors
- Salt
- black pepper
For the conversion table, click here>

Preparation

How to make a Tuscan tomato tart?

1
Prepare the dough:
Put the flour, a pinch of salt and butter in a food processor and run in short beats, for a crumbly texture.
2 Gradually add the cold water, just until a uniform and smooth dough is obtained.
It is important not to add more water than necessary and not to stir too much, so as not to heat the butter.
Wrap the dough in cling film and immediately transfer to the refrigerator for about two hours (can be prepared the day before).
3
Prepare the stuffing:
Peel the onion and carrot and cut together with the celery into coarse cubes.
Fry in a heavy and wide pan with the olive oil.
4 Chop the garlic, add to the pan, add a little salt and pepper.
Fry the vegetables together until soft, about 10 minutes.
5 Add the tomatoes, add a little salt again and mash them with a wooden spoon.
Bring to a gentle boil and cover.
Cook on low heat for about 20 minutes until the vegetables are very tender.
Remove the lid and cook for another 10 minutes, until the sauce is very thick.
6 Transfer the contents of the pan to a food processor and grind to a smooth mash.
Meanwhile, add the basil leaves and parsley leaves.
Add the mascarpone and parmesan and then the eggs.
Mix to a smooth and even cream.
Check and adjust seasoning as needed.
Cool well.
7 Preheat oven to 180 degrees and line a 26 cm diameter tart pan with baking paper greased with a little butter.
8 Remove the dough from the refrigerator, place on a well-floured work surface and roll out.
It is important to flour, turn and turn the dough from time to time, until a thin, round "leaf" is obtained.
9 Gently transfer the dough to the pan (do not panic if it breaks a bit, you can paste back inside the pan) so that the edges of the dough fall from the sides of the pan.
Using a sharp, small knife, cut the edges of the dough about half an inch above the edges of the pan (the dough shrinks during baking).
10 Perforate the surface of the dough with a fork and place more baking paper on the rolled dough, fill the pan with dry beans and bake (blind baking) for about 35 minutes until the dough is completely baked, stabilizes and gets an opaque white hue.
11 Remove the baking paper with the beans (save the beans for similar use in the future) and cool for about 15 minutes.

Pour the filling over the dough, flatten to a uniform thickness and arrange over colored cherry halves, pour over a little more olive oil and return to the oven at the same temperature for another 30 minutes, until it stabilizes and lightly greases.
12 Cool for another hour after slicing and serving with a green salad seasoned with olive oil and balsamic vinegar.