Memoirs of a Home Cook

Tomato Tart

I don’t know how it happened or how it began.  I became rather well known for my tomato tart.  It’s not a very original recipe.  I actually see it in print all the time.  It’s never exactly like mine and the name is always different, but the basic idea is there.  It can be served any time of day: brunch, lunch, dinner, or hors d’oeuvres.  With only four ingredients in the filling, it’s ridiculously easy to make.  Couldn’t I be known for something more complicated or better yet, more sophisticated?  I guess at the end of the day, it really is pretty close to a perfect recipe, so I think I’ll embrace my notoriety.

Crust                                                                                        Filling:
1 1/4 cups flour                                                                       2 T Dijon mustard                   
1/2 t salt                                                                                   1 cup (4 oz) Gruyere                
1/2 cup (1 stick) unsalted butter, chilled                                  cheese, grated                          
and cut into small pieces                                                          large tomato, thinly sliced      
3-4 T ice cold water                                                                 2 T fresh basil, chopped          
           or                    
1 refrigerated pie crust                                                               

● Crust: Place flour and salt in a food processor and process for a few seconds to combine.  Add butter and process until mixture looks like coarse crumbs.  Add ice water in a slow, steady stream until dough holds together
● Turn onto floured work surface and form a disc.  Wrap in plastic and chill 30 minutes
● Preheat oven to 350°
● Filling: Place dough in a 9" removable bottom tart pan.  Crimp to make an edge around pan and prick a few holes with a fork on bottom
● Bake10 minutes until slightly brown
● Spread mustard on bottom, then cheese in an even layer.  Arrange tomato slices over cheese and bake 30 minutes until tomatoes begin to look dry.  Sprinkle with basil, salt, and pepper to taste.
Serves 6-8

Sour Cream Chocolate Cake

This is a special dessert in the Currie household.  It’s the only cake my husband, Jim, has ever had on his birthday.  That’s right, his mom made it for him when he was growing up and passed the recipe to me when we got married.   It is now the official birthday cake for everyone in our family.

Cake:

1/4 cup (1/2 stick) unsalted butter                                        1/2 t baking powder             
4 oz unsweetened chocolate                                                 1/2 t salt                             
2 cups sugar                                                                         Frosting:                              
2 large eggs                                                                          1/2 cup (1 stick) unsalted     
1 t vanilla                                                                              butter                                    
1 cup water