Monday, August 30, 2010

up on the roof

Despite what most would think, summer in the city is pretty great. Especially New York City where free out-door concerts, plays and street fairs can be found nearly every day. AND the city really empties out so reservations at those exclusive restaurants or that sold out play suddenly become available. The beaches that can be reached by subway are pretty great too. Who needs a rental in the Hamptons?
The last wonderful days of summer are here and quiet pleasures can be found on rooftops and front stoops. A recent invitation to share a rooftop dinner in Red Hook, Brooklyn afforded beautiful sunset views of the Hudson River and glimpses into the side street life of this tucked away community.

Keep the livin' easy with a make-ahead savory tart using some of those luscious tomatoes now flooding the farmers markets. The dough can be made days ahead and the tart is perfect served room temperature.

Tomato Goat Cheese Tart
-adapted from a recipe on Epicurious

4 tablespoons (or more) ice water
3/4 teaspoon apple cider vinegar
1 1/2 cups unbleached all purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon chilled unsalted butter

Combine 4 tablespoons ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by teaspoonfuls.
Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out.
Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. 

3 large tomatoes, sliced
4 oz Goat Cheese 
1/2 teaspoon salt
1 Tbs. extra virgin olive oil
basil leaves for garnish
Lay tomato slices in overlapping rings over the tart crust, dot all over with the goat cheese, sprinkle with salt and drizzle with the olive oil. Bake an additional 30 minutes, garnish with basil. Serve warm or room temp.

Seems simple enough! I'll have to give it a go. It looks beautiful. One question - what is on top of the tart (not the cheese) that is white and kind of looks like sliced garlic? The tart looks delicious! I'll have to be sure to buy plenty of tomatoes this weekend at the farmer's market.

Ahhh - goat cheese and a white wine from the Loire Valley in France. What a classic combination! Makes my thoughts on wine so easy for this dish. Sauvignon Blanc would just make such an incredible pairing. Grassy, herbal with great minerality. I love a crisp Sancerre! This would make for a wonderful Sunday afternoon brunch!

Yet, while my first choice would be a glass of Sancerre, a second interesting option might be a Chenin Blanc from the Loire. Anjou is a great sub-region within the Loire to look for a dry Chenin Blanc, specifically the AOC Savennieres (Chenin Blanc is also used to make sweet wines, but Savennieres will typically be dry). Because the grapes are grown in a relatively cool climate, they have high acidity. Whereas Sancerre is crisp and lean, Savennieres will tend to be more powerful. The wines are complex, and are actually not that easy to come by. If you happen to come across one during your next wine store excursion - do yourself a favor and try one.

In the meantime, if you are planning to make Deb's recipe and wish to find something right away that will offer a spectacular food and wine experience - ask your neighborhood retailer to point you towards a terrific bottle of Sancerre!

1 comment:

  1. In addition to the goat cheese I added what was left of the fresh ricotta I bought at the Saratoga Springs green market. I also added some grated parmesan on top. That is the beauty of this tart, you can make it your own with whatever cheese you fancy.


Thank you for your comment. Spammers have forced me to now review every comment before publishing. So please bear with me as I read through your comment. Thank you for visiting the blog!