Tomato Tart: If You Have the Time

I love to rock out a tomato pie or tart when I have the free time during the summer. Ideally, this takes place when Jersey tomatoes are out in full force.

This is Anna's Tomato Tart. It is a Barefoot Contessa special, for sure. This recipe is lengthy. Please read the instructions carefully because it lists options and it points out some crucial details with measuring and with how things should look.

This is not something to make if you are in a rush. Each step is timed, and the prepwork can be time consuming as well.

The end result is heavenly. The herbs and cheeses are truly the bffs of the glorious tomato. In this dish, they totally shine.

Anna's Tomato Tart
Serves 6
From "Cooking for Jeffrey"
By Ina Garten

For the crust:
2 1/2 cups all-purpose flour
Kosher salt
12 Tbsp. (1 1/2 sticks) cold unsalted butter, 1/2-inch-diced
2 cold extra large egg yolks
1/2 cup ice water
2 1/2 dried beans, for baking the crust (optional)

For the filling:
2 1/2 lbs. firm medium (2 1/2-inch) tomatoes, cored and sliced 1/4 inch thick
1 cup whole fresh parsley leaves, lightly packed
1/2 cup coarsely chopped fresh basil leaves, lightly packed, washed and dried before measuring
3 large garlic cloves
1 Tbsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 Tbsp. Dijon mustard
3/4 lbs. grated Gruyere cheese (1 lb. with rind)
1/2 cup plus 2 Tbsp. freshly grated Italian Parmesan cheese

Place the flour and 1 tsp. of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 tsp. salt and 1 tsp. pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.

On a well-floured board, roll the dough out to an 11-by-17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. Be sure that both sheet pans have flat bottoms. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.

Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, strain it through a very fine mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 Tbsp. of Parmesan on top. Bake for 30 minutes.

Cool slightly, cut into squares and serve warm or at room temperature.

Peach Cobbler Cookies

A weird thing has occurred: I've lost my sweet tooth. Oh, the irony. A baker who eats one bite of dessert.

It's true, dear readers. As I've grown up, my desire for sugar has diminished. Good for the waist line, and even better for my friends and family who get all of my baked goods for themselves.

So, these Peach Cobbler Cookies are wonderful for peeps like me: Those who like a taste of something sweet, but you don't need a gigantic slice of pie or a three-scoop sundae. Just one cookie, and all is good in the hood. I especially feel this way in the summer. When it's 90-plus degrees, I really do not eat a ton.

These cookies are fabulous. The brown sugar and spices and such a nice background to the sweet peaches. They go wonderfully with a cup of coffee or a glass of wine.

Please check out my instructions on peeling peaches for the recipe listed directly below the cookie recipe.

I omitted the almond extract called for in the recipe because I am allergic. I also chopped my peaches on the small side so that they were evenly distributed throughout the batch. The recipe listed the yield is 4 1/2 dozen, but my batch made about 4 dozen. I baked my cookies on two cookie sheets at a time for exactly 16 minutes, flipping the sheets half way from top to bottom and bottom to top. These are especially wonderful warm, and they hold up very well for several days in an air-tight container.

Peach Cobbler Cookies
Makes: About 4 1/2 dozen
From "Taste of Home: Simple and Delicious"

1 cup butter, softened
1 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1 tsp. vanilla extract
1/4 tsp. almond extract
3 cups all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup chopped peeled fresh peaches

Preheat oven to 350 degrees Fahrenheit. In a large bowl, cream butter and sugar until light and fluffy.

Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches.

Drop cookie dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets.

Bake until cookies are set, 14-16 minutes. Remove to wire racks to cool. Store in airtight container.

Please note: The Jersey Girl omitted almond extract due to a food allergy.

How to Peel a Peach

1. Bring a pot of water to a roiling boil.

2. With a slotted spoon, drop in your peaches gently.

3. Cook in the rapidly boiling water for 2 to 3 minutes.

4. Remove with slotted spoon and drop into a bowl of ice water.

5. When cool enough to handle, peel the skin off with your finger tips.

6. Pit the peach by splitting it open if you can. Remove the pit with your fingers or a spoon.

Prosciutto Peach Bites

My Prosciutto Peach Bites will totally spruce up your appetizer spread for your next summer soiree. The color and flavor are everything. You got your sweet from the peach, your salty from the prosciutto, your creamy from the mozzarella, your freshness from the basil, and finally your zing from a little lemon drizzle. You don't want to overdo it on the dressing. Just a hint.

You can make these in an assembly line. Set up on a platter and drizzle with the lemon oil. And, you're done.

Individual serving appetizers always class up the joint, right?

This goes well with wine and any cocktail. For sure!

Prosciutto Peach Bites
(Makes 24)

Ingredients:
2 medium ripe peaches, cut into 24 1-inch bite-sized pieces
Fresh mozzarella, cut into 24 1-inch bite-sized pieces
4 slices of prosciutto, cut into 6 strips to wrap around the peach pieces
12 medium basil leaves, cut in half
1 tsp. fresh lemon juice
2 tsp. extra virgin olive oil
A pinch of salt
Fresh black pepper to taste
24 toothpicks

Instructions:
Place peach piece on top of prosciutto slice. Wrap prosciutto around peach.

Place 1 basil piece on top of 1 mozzarella slice.

Place prepared peach on top of prepared mozzarella slice.

Gently connect the pieces with a toothpick.

Repeat 23 more times. Set prepared bites on serving platter.

Meanwhile, in a small bowl whisk together lemon juice, olive oil, salt and pepper. Lightly drizzle over prepared bites.

Serve!

Sweet Peach Iced Tea

Sweet Peach Iced Tea. I totally love it! And I pretty much keep my beverage drinking to water (and lots of it), coffee and red wine. So my love says something.

This iced tea is just a nice surprise and so simple to make. And it highlights one of my fave summer flavas: PEACH!

It is a lovely drink for a summer party. You can make it the day before. The longer the flavors marinate, the better. This is a great way to use up peaches. They can be mushy or even under ripe. It works either way!

You slice them super thin like this:

You don't even need to peel them! You cook the peaches down into a sugary syrup and add it to your tea.

I call this Sweet Peach Iced Tea, but it's not tooooo sweet. It's just right.

Sweet Peach Iced Tea
Makes 8 cups

For the simple syrup:
1 cup sugar
1 cup water
3-4 peaches, sliced thinly

For the tea:
8 cups water
6 tea bags, tied together

In a medium saucepan, combine sugar, water and peaches.

Bring to a boil. Stir. Cook over medium high heat so that the sugar dissolves and peaches soften, about five minutes.

Using a potato masher, lightly crush peaches.

Cover and set aside for at least 30 minutes.

Using a strainer, strain syrup into a bowl with a spout. Press the fruit into the strainer with a wooden spoon to get as much juice out of the peaches as possible.

For the tea:

In a large pot bring 8 cups of water to a boil. Add tea bags. (I like 6). Seep for 10-30 minutes, depending on how strong you like your tea.

Pour simple syrup mixture into tea. Stir. Allow tea to cool. Serve over ice.