The thing about Texas in October… well, it’s still hot. Cooler, yes (if one can truly call highs in the upper 80s cooler), perhaps with intermittent bursts of actual autumnal weather (like this weekend(, but it certainly doesn’t feel like fall most of the time.
The other thing, though, is that we get a second crop of tomatoes in Texas, in October. For real. And when the cherry tomatoes started rolling in from our CSA, I was ready, with this amazing roasted tomato and garlic tart recipe I found on Smitten Kitchen.
I simplified it greatly, and it turned out amazing — even, dare I say, better than my old standby tomato tart recipe from Cooks Illustrated.
So, if you are as lucky as we are to have fall tomatoes at your disposal, give this one a try. I promise you won’t be disappointed. The rest of you — well, enjoy your cozy sweaters and infinity scarves and such (not that I’m at all jealous), and you can try it next summer.
- one head garlic
- 1 tsp + 2 Tbs olive oil
- 2 sheets frozen puff pastry (one package), thawed overnight in the fridge
- ½ cup parmesan, grated
- 2 lbs cherry tomatoes (2 pints)
- 1 cup mozzarella, grated
- salt and pepper
- 2 Tbs chopped parsley
- Preheat the oven to 375. Cut the head of garlic in half crosswise, drizzle with 1 tsp olive oil and wrap each half in foil. Roast directly on the oven rack for 45 minutes, or until soft and golden brown. Set aside to cool.
- On a baking sheet, overlap the two puff pastry sheets by about an inch, and press together with your fingers to seal. Fold each edge over on itself by about one inch, and press to seal. Poke holes in the bottom of the tart all over with a fork, and sprinkle with the parmesan cheese. Bake for 25 minutes, or until edges begin to turn golden. Remove from oven and cool slightly. If the bottom of the tart has inflated in places, poke with a sharp knife point to deflate.
- Squeeze the roasted garlic cloves out into a bowl and mash with a fork. Spread like butter over the bottom of the tart crust. Return to the oven and bake for a further 10 minutes, until the tart is golden brown. Set aside on a rack to cool.
- Next, prepare the tomatoes. Preheat the broiler and toss the tomatoes with the remaining 2 Tbs olive oil and salt and pepper. Spread the prepared tomatoes on a rimmed baking sheet or in a large metal baking pan and broil for 10-12 minutes, tossing once or twice to ensure even cooking, until blistered and beginning to release their juices.
- Remove the tomatoes and increase the oven temperature to 425. Using a slotted spoon, transfer the tomatoes to the bottom of the tart crust, spreading evenly. Sprinkle over the mozzerella and the parsley. Bake until the cheese is melted and the tart is hot, 10-15 minutes.
- Cool slightly before cutting into the tart. Serve warm or closer to room temperature.
On a more personal note, I am officially going back to work tomorrow — in a real, non-freelance-style job. It’s for a client I’ve been working for over the past few months — very happily, I might add — and I am thrilled about the opportunity. It will not mean drastic change for my family, since I will be still be working from home (though I will be out and about for meetings more often), but Amelia will have a full-time nanny (who, thankfully, is her current part-time nanny), and Nora will spend a bit more time at farm school most days.
I am nothing less than completely psyched — but I can’t help but feel wistful that my time as a primarily stay-at-home mom is coming to a close. Don’t get me wrong — there are things I certainly won’t miss about it, and I am very much looking forward to consorting with actual grown-ups and working on things that don’t involve play-dough more often — but I will miss the sweet time with my babies. Giggly baby on the changing table, sweet reading time snuggled up with my kiddo… we will still have those moments, but the pace of life will be faster, and we will have just as much to cram into fewer hours together.
So, that will mean a change in my cooking habits, too. I’m not sure exactly how things will change yet, but I know they will, at least a bit. I look forward to sharing the journey with you, toward fresh, healthy weeknight meals for a modern family pressed for time. Oh, and cocktails. Of course.