TCP Kitchen
Your Heritage Through Food
Recipes that are part of family traditions

Molly McCook’s Tomato Tart
IMAGE: Mary Pat Waldron

This month’s featured recipe is from “Texas on the Table,” a cookbook that profiles vineyards, dairy farms, ranchers and chefs who’ve embraced the true tastes of Texas. This savory tart is from Molly McCook, executive chef of Ellerbe Fine Foods in Fort Worth. Named for her grandparents and housed in a restored 1920s gas station, the restaurant features farm-to-table fare inspired by the owner’s Louisiana heritage.


Molly McCook’s Tomato Tart

Pastry

2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), chilled and cut into 1-inch cubes
1 large egg
2 tablespoons cold water

Filling

1/3 cup mascarpone cheese
1 tablespoon minced fresh thyme
1 large Brandywine tomato, sliced
1/4 inch thick (or substitute another large variety of heirloom tomato)
2 green tomatoes, sliced 1/4 inch thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon

1. Preheat oven to 425 degrees.

2. Pastry: Combine the flour and salt in a bowl. Cut the butter into the flour, using a fork or your fingers, until the mixture has the consistency of cornmeal. In a separate bowl, whisk together the egg and water. Make a well in the center of the flour mixture and pour the egg into the well.

3. Work the flour mixture and liquid together to form dough. Lightly flour a work surface and roll the dough out to approximately 1/2-inch thickness. Transfer dough to an 8-inch tart pan with removable bottom, or onto a baking sheet lined with parchment paper.

4. Filling: Spread the mascarpone cheese on the dough, leaving a 1-inch border if you are not using the tart pan. Sprinkle minced thyme over the cheese. Season tomato slices with salt and pepper, then begin to layer, alternating the red and the green over the mascarpone. Scatter lemon zest over tomatoes.

5. If you are baking the tart on a baking sheet without the tart pan, carefully fold the bare edge of the dough over the outer edge of the tomatoes to form a crust. Bake the tart about 25–30 minutes or until the crust is golden brown.

6. Remove from the oven. Gently drain excess liquid from the tart. Slice into wedges and serve hot.

Servings: 8. Serving size: 1 slice. Per serving: 225 calories, 4.19 g protein, 11.46 g fat, 24.24 g carbohydrates, 1.01 g dietary fiber, 301 mg sodium, 0.21 g sugars, 53 mg cholesterol“ 

Texas on the Table” by Terry Thompson-Anderson (University of Texas Press, 2014).

TAGS: Contests, Food, Recipes, TCP Kitchen


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