Tomato and Two Cheese Phyllo Tart

Get ready for Canada Day.  Here is your bold red party feature for your feast.

The Tomato and Cheese tart is so versatile. Because of its sophisticated presentation, it is well suited for entertaining.  You can divide it into 4 pieces as a starter portion or cut it into 8 to serve as appetizers.  I have prepared it for brunch, lunch, dinner and parties.

Although the original recipe called for two tomatoes, thinly sliced, I felt that there was too much juice coming from the fresh tomatoes, making the finished product not as crisp as I would like.  So I now use my oven-roasted tomatoes which I have in abundance in the freezer.

This tart is very forgiving on many of the ingredients. I have done different variations depending on what I had on hand.

The original recipe called for 2 tablespoons of freshly chopped oregano.  Today I used the green parts of my spring onions.  I have also used basil before and even dollops of basil pesto.

I do like using mozzarella as my base cheese but for my second cheese, if I don't have fontina, I have used Jarlsberg.  A few drops of chèvre goat cheese would taste great too. You could also consider a sprinkle of parmesan on top to finish.

After you've made your first one, you will be brimming with ideas on how to make it your own.

Bon Appétit!

TOMATO AND CHEESE TART

Adapted from a recipe by Elizabeth Baird called Easy Cheesy Tomato Tart

Ingredients:

3 sheets phyllo pastry

2 tablespoons butter, melted

2 teaspoons Dijon mustard

2 1/2 ounces (90 gr) mozzarella cheese, thinly sliced

2 ounces (70 gr) fontina cheese, shredded

12 to 14 pieces of oven-roasted tomatoes

1 or 2 cloves garlic, minced

2 tablespoons chopped green onions, greens only

1 to 2 tablespoons extra virgin oil oil

salt and pepper

Method:

Preheat oven to 375°F.

Cut each sheet of phyllo in half crosswise, creating six pieces of phyllo pastry in total.  Brush two sheets with melted butter and place loosely on top of each other and then into a 14-inch x 4-inch tart pan with a removable bottom. Make sure the two sheets are not exactly aligned. Spread 1 teaspoon of Dijon mustard on the top sheet in the pan. Brush another two sheets with melted butter and place loosely into the tart pan. overlapping.  Try to create a ruffled effect with the edges.  Again spread 1 teaspoon of Dijon mustard on the top phyllo sheet. Brush the remaining two sheets and layer into the tart pan, continuing the ruffled effect with the edges. 

Cover with layer of mozzarella and most of the fontina cheese. Arrange tomato pieces on top, placing them close together. Sprinkle with the remaining fontina cheese as a garnish. Sprinkle with garlic, green onions and olive oil. Season with salt and pepper to taste.

Place the tart pan on baking sheet and bake in 375°F oven for 30 minutes or until phyllo is golden. 

Spicy Jamaican Meat Pies: Memories of Spicy Luke's Restaurant

Does anyone remember Spicy Luke's restaurant in Ottawa?

I know very little about Luke Campbell but a few decades ago I faithfully sought out his legendary Jamaican meat patties. I remember his location off of Prince of Wales near Meadowlands and also when he was located at Bank and Alta Vista. He offered pies of different heat intensities and I often went for a dozen 'hot'. He was always so friendly with his customers so it's no surprise that I came out with more product than I had planned. The patties did freeze well and if I was going to make the drive that far across town, I might as well get a supply.

In the early 90's I found a recipe that looked like it could rival Luke's patties. It was found in Canadian Living's County Living by Elizabeth Baird and The Food Writers of Canadian Living. It wasn't where I expected I would find authentic Jamaican fare. We hit the jackpot. The recipe was very close to Chef Luke's creations.

I recommend making the dough and the filling one day and doing the assembly the next. Otherwise, it becomes a long project. The extra day allows the flavours in the filling to mellow together. And the dough will be well chilled. The recipe makes 36 patties. The recipe can be easily halved.

Luke Campbell, if you are still cooking it up in Ottawa, know that your famous patties are sadly missed.


JAMAICAN MEAT PATTIES
Adapted from Canadian Living's Country Cooking by Elizabeth Baird and The Food Writers of Canadian Living

CRUST:
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons medium or hot curry powder
1 teaspoon salt
1 teaspoon turmeric
1 1/3 cup Crisco shortening, slightly chilled
1/2 cup butter, slightly chilled
1 cup cold water

FILLING:
3 tablespoons vegetable oil
2 large onions, very finely diced
2 cloves garlic, minced
2 pounds medium ground beef
3 tablespoons hot curry powder
1 1/2 teaspoons ground thyme
1 tablespoon cayenne pepper
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups water
1 cup bread crumbs, fine

CRUST:
Combine the flour, baking powder, salt, curry and turmeric. Stir well.

Cut in chilled shortening and butter, using a pastry cutter until mixture resembles small crumbly pieces. Add water slowly and stir with a fork until you have a soft dough.

Wrap the dough in saran wrap and refrigerate at least 1 hour. The dough can be kept for up to 5 days or frozen for up to 3 weeks. I usually chill the dough and do the patty assembly the second day.

FILLING:
In a large skillet heat oil over medium heat. Cook onions and garlic until soft. Remove onion mixture and set aside.

Brown the lightly salted beef until it is no longer pink. Make sure there are no large chunks. Drain off the fat. Stir in the onion mixture, curry, thyme, cayenne, salt and pepper. Cook for about 3 minutes to bring out the flavour of the spices.

Pour in the water, bring to a boil, reduce heat and cook for about 5 minutes. Stir in the bread crumbs. Mixture can not be runny but it is important that it is moist. Cool well. I cover it and store in the fridge to use the next day. It can be frozen for up to 2 months.

ASSEMBLY:
Roll out a 1/4 of the dough between two pieces of wax paper. You will need to dust the wax paper with flour and also lightly dust the dough. Cut into 4" circles. I use a yoghurt container. I can usually get 6 circles with each portion. Collect up the odd bits of dough to be re-rolled.



After all the 6 circles are cut, take one at a time, and spoon on filling. I use my soup spoon and form an egg size ball. Wet the edge of the dough, fold dough over to create a half-moon, pinch the seam and seal the edges by crimping with a fork. Prick the dough twice.



Place on ungreased baking sheet and bake in preheated 370ºF oven for 20 to 25 minutes or until golden brown.



The patties freeze well. To reheat, place in a preheated 375ºF oven and bake for 20 minutes. (I place the patties on stoneware to reheat. Use a baking sheet if you do not have one.)



This recipe yields 36 meat pies.

Strawberry Rhubarb Pie -'Tis the Season

Being huge lover of rhubarb, I just couldn't go through this season without some sort of a fix. When I picked up the rhubarb I was fully intending on doing my 'oh-you-can-count-on-it' Strawberry Rhubarb Crisp. But for some reason the idea of doing pie took over once the fruit was in the kitchen. In some ways the presentation seems more fancy and I think that may have been what I thought I needed for company's dessert last night.

My pie crust is tried and true but I had never done this particular filling before. Tapioca did pull it together and the tartness that I so love came through in every bite. Pie is big calories so it is something that I reserve for full treat status. I have included the nutritional analysis calculated by Mastercook V9.0 below for those wanting to make a fully informed treat choice.

I have to say that anything rhubarb for me pretty much makes it a favourite summertime dessert. When you think favourite, what do you head to the kitchen to make?

FLOUR PASTE PIE DOUGH
Modified from recipe in Joy of Cooking

2 cups all-purpose flour
1 tsp salt
1/4 cups water
3/4 cups Tenderflake lard

Sift flour and salt together in a bowl. Remove 1/3 cup of this mixture and place it in a small bowl or cup. Stir water into it to form a smooth paste.

Cut lard into the flour mixture in the first bowl with a pastry blender until the grain is the size of small peas.

Stir the flour paste into the dough. Work it with your hand until well incorporated and the dough forms a ball. To bake, see individual recipes. Makes a 9-inch double crust.

***

STRAWBERRY RHUBARB PIE
Modified from recipe in Canadian Living's Desserts by Elizabeth Baird

For extra-juicy fruit like this, quick-cooking tapioca makes the ideal thickener.

pie dough for a 9-inch double crust
3/4 cup granulated sugar
3 tablespoons tapioca
3 cups strawberries, hulled and sliced
3 cups rhubarb, sliced
1 teaspoon lemon juice
1 tablespoon butter

Roll out half of the pastry; fit into 9-inch (23 cm) pie plate. [I roll out my pastry between two pieces of waxed paper that is very lightly floured.]

In bowl, stir sugar with tapioca; add strawberries, rhubarb and lemon juice, tossing to coat. Spoon into pie crust; dot with butter.



Roll out remaining pastry and fit over top of pie; trim and flute edge. Cut vents in top for steam to escape. Bake on baking sheet in 425ºF oven for 15 minutes. Reduce heat to 375ºF; bake for 35 to 45 minutes longer or until golden and filling is bubbly.



Nutritional Analysis calculated from Mastercook V9.0

Per Serving (excluding unknown items): 411 Calories; 21g Fat (46.2% calories from fat); 4g Protein; 52g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 285mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates.