take the tomato

Wednesday, August 29, 2007

I’m glad Nicole wrote out those 10 things you can do with tomatoes. I was already plotting and planning what recipes from the NYTimes I would make. I really loved the idea of a tartlett. But I am not one to follow recipes if I can use what I already have in the house.

So I took the tartlett idea and made something yummy of my own. Tomatoes on filo. They were probably the tastiest thing I had this week.

The same concept from the NYTimes recipe is there, instead of using puff pastry I used filo dough. I put it on a silicon matt and brushed each layer with butter. Then I took equal portions of riccotta and goat’s cheese and mixed them with fresh basil. I spread it on the filo much like you would pizza sauce or if you were icing a cake. Then I put my very yummy fresh cut tomato rounds on it. Sprinkle with salt and pepper, top with parmesian. Fold the edges up if you like the more picturesque tartlett picture, or leave it as it.. the cheese really doesn’t run over the sides. Pop it in a 425 degree oven for 10-12 minutes. It was absolutely delish!