Downton fans across North America are still sulking about the ITV launch this Sunday, but we the Emmys are coming up so at least we have something to look forward to. Downton has garned 12 nominations, including Best Drama.
Since my audience spans the globe I will be watching along with the UK fans, but promise not to divulge major spoilers until January. I did keep quiet last year (although it was really hard) so I think I can be trusted.
Today we help answer the question of what do you do when your Lord brings home a large basket of fresh tomatoes from the market. Growing up on the farm we have bushels of tomatos at the end of the season so I am up for that challenge. There are many options including sauces, stuffed tomatoes, soups, breads which do take some time, but today we will focus on tomato tart, which makes a quick meal.
UK fans will be treated to S4 this weekend, but North Americans will need to wait for our beloved show until January (see the countdown clock above) in the US and Canada. But you can get reacquainted with past episodes. If you haven’t seen all seasons (1-3) beware of spoilers below.
- Secrets of the Downton Kitchen: cliff notes from the new Behind the Scences book (see below) and a nod to my blog!
- Downton Cast are one Big Abbey Family: they are really just acting after all.
- Creating Daisy’s Doo: How not washing one’s hair can help make you a star.
- The real life of Lady Cora: How Elizabeth ran off to England to start a new career.
- The Authenticity of Props on Downton: more excerpts from the new Behind the Scenes book.
- The UK fans cheat sheet: What to expect in S4E1.
Quick and Delicious Tomato Tart
Quick Tomato Tart
- 1 sheet puff pastry* thawed
- 1 large egg lightly beaten
- ½ cup grated Parmesan cheese
- 1 or 2 large tomatoes, cut into 1/4″slices
- ½ tsp. kosher salt
- 3/4 cup gruyere (or other melting cheese: emmenthal, mozzarella)
- 1 clove garlic minced
- 2 tbsp. fresh herbs basil, oregano or other fresh herbs from your herb garden
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or just use the shee that your pastry might have been rolled in.
- Place the tomato slices on a thick layer of paper towel. Sprinkle with the salt and let sit for at least 30 minutes.
- Place the puff pastry on the baking sheet and brush all over with the egg. Brush the pastry with the egg and then fold over 1 inch around each edge to create a crust. Trim the folded edges and corners to make a nice neat square.
- Sprinkle the Parmesan cheese over the dough and then prick all the way through and all over with a fork to allow hot air to pass through the dough while baking and preventing it from puffing up.
- Bake for 15 to 20 minutes, or until golden brown. Let cool on a wire rack. At this point you have store the baked crust in the fridge until you are ready to use, or you can freeze.
- When you are ready to bake your tart, sprinkle the shredded gruyere cheeze evenly on the crust within your borders. Gently press a fresh paper towel on top of the tomatos to remove the excess moisture out of the tomatoes then layer the tomato slices evenly over the mozzarella.
- Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.
- Cool on a wire rack for 5 minutes, then sprinkle with your fresh herbs.
- Slice into pieces and serve.