tomatoes & phyllo -- what to do?
Have a bunch of extra sweet farmers market tomatoes and a roll of phyllo dough after using another roll for a tart -- what to do with these together?
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yayadave
Aug 10, 2010 08:23 PM
You make tomato pie. As others have mentioned, you want to get some of the moisture out of the tomatoes to keep the bottom crust from being soggy. Lot of recipes for tomato pie on-line.
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Bada Bing
Aug 9, 2010 05:28 PM
July 2003 Cooks Illustrated had some tomato tart recipes using puff pastry, which might be adapted to phyllo(someone else would have to say if and how, because I cook with neither very often at all).
Anyway, they recommended a two-step baking method. The crust is prebaked with an egg wash and the drier ingredients (like parmesan), so that the egg-wash helps to waterproof the dough. Then the crust is finished with cheese and also sliced tomatoes that have been salted and then drained of juice on paper towel before baking.
Basically, do what you can to keep topping moisture under control!
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momskitchen
Aug 9, 2010 05:27 PM
Just saw a recipe for a tomato tarte tatin in an old Martha Stewart cookbook....used phyllo dough
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I would make phyllo cups and bake them off. Then create some salads with the tomato such as tomato and basil, tomato, pesto and cubed mozzarella, tomato with kalamata olives and feta, perhaps wilted spinach, tomato and feta, etc.... and then stuff the cups just before serving at room temperature.
Perfect excuse to have a few friends over for wine and nibbles.
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re: smtucker
Similarly,, I'd lay a few sheets of phyllo out on top of each other, brushing with melted butter. Saute some zucchini and onions and spread them out on top, then top with sliced tomotoes, then dollops of basil or slices of mozzarella. Bake until melty and top with salt, pepper, chiffonaded basil.
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