Crystallized Candied Ginger
As is often the case with specialty ingredients, a recipe requires a small amount, but you must purchase a much larger portion then needed. This is often true for ingredients like fresh ginger root or fresh turmeric. Unless you cook recipes that use fresh ginger every day, using up a knob of ginger takes a conscious effort. What to make with all that ginger? One solution is make candied ginger.
This week I found myself in this exact predicament of having more fresh ginger than I could use. I bought more ginger than usual because a couple of farmers at the market sold baby ginger. I love how baby ginger looks (also known as young ginger), and wanted to photograph it. With its’ creamy pale-pink coloring and smooth skin, it is hard to believe it is ginger. I had about a half of a pound of young ginger and needed to figure out something to make with it. It dawned on me there was no candied ginger in the house. This was a missing pantry item over the whole summer, so it was time to make it.
I happen to like ginger and often cook with it. When I have candied ginger in my pantry, I enjoy it with my breakfast sprinkled over yogurt, in granola, oatmeal, cookies, pies, crumbles, cakes and muffins, or for an afternoon pick-me-up. I found eating a date stuffed with a slice of candied ginger and a walnut, squelches any sugar cravings and afternoon munchies.
People swear by fresh ginger’s ability to soothe an upset stomach and morning sickness, and is good for digestion. I used to drink an elixir of ginger, turmeric, lemon juice and honey to reduce inflammation. With all these great health benefits, I like to always have some form of ginger available.
Some people have a philosophy, that they won’t make a specialty food if they can easily buy it from a quality and reliable source. Not me. I am open to make just about anything. So why make candied ginger when you can easily buy it? For me, it is all about knowing what I put in my body and reducing my carbon footprint. If I make candied ginger, I can buy organic ginger at the store, or locally grown baby ginger at a farmer’s market. I also don’t use any preservatives.
You also get two by-products when you make candied ginger, ginger simple syrup and ginger sugar. Both taste great in hot or cold tea, coffee, homemade soda or drinks, or in baked goods. I particularly like using the ginger syrup in a ginger martini.
There are a couple of obstacles that intimidate people and prevent them from making candied ginger. You need a candy thermometer, or one that reads temperatures above 250°F (121°C), like a Thermapen instant read thermometer. Thermometers are our friends. They tell us important and accurate information about our food, especially when cooking with meats. This information lets us know our food is properly cooked, or not. There are visual clues to read, but the internal temperature of a piece of meat does not lie and indicates exactly how far along your meat has cooked. If you don’t own a thermometer, you should get one. I rely on mine all the time. You don’t need an expensive one, just one that is reliable and easy to read.
Thermometer brands I like are Thermoworks, and CDN. The Thermapen by Thermoworks is the highest rated instant read thermometer. It is also expensive. Thermoworks makes other instant read thermometers, like pocket thermometers that are less expensive. (This is not a sponsored post)
Also, making candied ginger does take some time to make. Fortunately, while the ginger simmers, cools and dries, you can work on other projects. The time between the cooling and drying, and coating the ginger with sugar is a couple of hours. Later, the sugar-coated ginger needs to air dry some more. Fortunately, this is something you can set up and forget about until later. I believe the positive reasons for making candied ginger outweigh the negatives.
This recipe is slightly adapted from David Lebovitz recipe . I have been making this for a few years and really like it. It produces a lot of the ginger syrup too. I scaled his recipe down and only use a half pound of ginger. The original recipe specifies, one pound of ginger and 4 cups each of sugar and water. It is an easy recipe to scale up or down because the ingredients are easily divided by or multiplied by 2. Plus, the water and sugar ratio is one to one.
Recipes to use with your candied ginger:
Apple muffins with Lemon Glaze
Baked Oatmeal with Apples and Apricots
Fall is here and along with the changing leaves, back to school, and colder temperatures, the holidays are around the corner. Hopefully, that means there is a lot of festivities and parties to attend. I believe a jar of homemade candied ginger is a perfect host/hostess gift. What a thoughtful thank you. Who does not like a delicious homemade treat? Attach a recipe that uses candied ginger, and your host or hostess will be more appreciative.
Candied Ginger
Ingredients
Candied Ginger
- 1/2 lb fresh ginger root
- 2 cups water
- 2 cups granulated sugar
- small pinch of salt
Special equipment
- 3-4 quart saucepan
- Candy thermometer
- Lightly greased cooling rack or parchment paper
- Sheet pan large enough for the cooling rack to fit in
- Air tight container to store the candied ginger
Instructions
Candied Ginger
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Peel the ginger using the side of a spoon and scrape off the thin skin. Slice the ginger into 1/8-inch (3 mm) pieces with a thin and sharp paring knife or mandoline slicer.
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Add the ginger slices to a saucepan then add enough water to cover the ginger slices by one inch (2.5 cm). Bring the water to a boil and simmer for twenty minutes or until the ginger slices are tender and easily pierced with a fork*.
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Pour out the tender ginger slices into a fine mesh strainer resting over a bowl to catch the water. Measure the water and add more to equal 2 cups for a half pound of ginger.
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Add the water and 2 cups of sugar, pinch of kosher salt to the saucepan and add the ginger slices. (if you are concerned with the ginger syrup crystallizing add 1- 2 TB of corn syrup). Stir to help the sugar dissolve.
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Bring the sugar water to a boil, then turn the heat down to medium-high and cook the ginger until the sugar water reaches 225°F (107°C).
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Turn off heat and set the saucepan aside.
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If you want to keep the candied ginger in the syrup, let it steep in the syrup for at least one hour, up to overnight. Keep in an airtight container in the refrigerator for about one year.
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If you want to dry the ginger and add a sugar coating, immediately pour the ginger into a fine mesh strainer resting over a bowl large enough to hold the ginger syrup. The ginger syrup is delicious and can be used in many different recipes.
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Spread the candied ginger over a cooling rack, resting on a sheet pan to catch any drips. Make sure the ginger slices are not stuck together. Let them air dry for 2 hours. You are ready to coat the ginger when it is sticky but not too wet or dry.
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Pour about 1/2 cup (125 ml) of granulated sugar on a plate and toss the ginger slices in the sugar to coat. Return the ginger to a clean cooling rack resting over a clean sheet pan and let it dry for 2 hours.
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Store in an air tight container, in a cool, dry place. The candied ginger will last for about one month.
Recipe Notes
*The time spent simmering the ginger depends on the age of your ginger root. The younger the ginger is the more tender it is. Older ginger can get a very fibrous texture. Simmer the ginger slices until it is just tender.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Spiced Figs with Yogurt Panna Cotta
One of my pet peeves is how early product commercialization for the winter holidays begins. Just last week, when I walked through the electronic doors of a grocery store, the potent artificial scent of cinnamon pine cones accosted me. These pine cones were prominently on display at the entrance of the store. Why now? Is there really going to be a run on scented pine cones that you need to start selling them in August? I did not see pumpkins for sale, so why are scented pine cones available now? Instead of pine cones, grocery stores should feature the best produce that is in season now, like figs.
I am pushing figs for several reasons, they are delicious, can be prepared for any type of meal, and I believe they are exquisite. In the Northeast US, figs have two short seasons in early summer and in late summer. In places like California, the season extends over the course of the summer. So, get them while you can because they will disappear soon.
Eat them ripe and fresh as is, or serve with any number of cheeses. Figs and cheese are a classic pairing. I particularly enjoy figs with blue cheese or goat cheese. The sweetness of the fig mingles nicely with the sharp flavors of each cheese. Another great pairing is fig jam and brie. Figs are also delicious for dessert in cakes and pastries like an almond and fig tart. Or, make figs for a savory sauce for pork.
I wanted to make an easy and elegant dessert and decided to simmer the figs in a simple syrup with warm spices like cinnamon, cloves, ginger, and black pepper. Along with the spiced figs, I made a yogurt panna cotta. Together, the figs and panna cotta created an exquisite dessert with creamy, tangy and warm flavors. The silky texture of the panna cotta is so smooth and nicely contrasts with the vivid pink color and warmth of the spices in the sauce. I realize I complained about the cinnamon scented pine cones earlier, but this sauce has a natural cinnamon infusion along with other spices. It has just enough spice for the early fall. What is great about this simple syrup recipe is you can use whatever spices you like. Freshly grated nutmeg, allspice, star anise, thyme, and rosemary are all wonderful choices to infuse this light fig sauce.
Figs and Prosciutto Salad Recipe
Along with the fig sauce, panna cotta is one of the easiest desserts to make and has a lusciously silky texture. My recipe is based on one from Food and Wine magazine. There are no eggs, just cream, yogurt, sugar, and gelatin. You can adjust the flavor of the panna cotta with a number of sweeteners and spices. Because sugar is not important to the structure of panna cotta, it is easy to vary the amount of sugar when you make it. You can adjust the amount depending upon how sweet your sauce or fruit is.
I am always looking for ways to use my homemade yogurt, so I included yogurt in my recipe. If you do not like yogurt, you can use a mixture of whole milk and heavy cream. I have also seen recipes for using goat cheese, yogurt, and milk. Or, use a plant based milk product such as almond or coconut milk. I have read from TheKitchn, that unflavored Vegan Jel by Natural Desserts works very nicely for panna cotta. Currently, Vegan Jel by Natural Desserts is unavailable on Amazon. However, other vegan gelatin alternatives are available. Also, I read Whole Foods carries Vegan Jel. If anyone has used it I would love to know how you like it.
The most difficult thing when making panna cotta is unmolding it from your ramekins or cups. I recommend a ramekin with smooth sides as it is easier to run a knife around the edge. Also recommended, is a light coating of canola or vegetable oil. The oil and a quick dunk in a warm bath will eventually release the panna cotta from the dish to present on a plate. Or, forget about unmolding it and serve it directly in the container you set it in.
Save the scented pine cones for when it is cold enough to build a fire in the fireplace and threatening to snow. Now is the time to set our sights on fresh produce, recently harvested and ripe. Fresh figs are a real treat so get them while you can.
Spiced Figs with Yogurt Panna Cotta
Ingredients
Yogurt Panna Cotta
- Canola or vegetable oil
- 1 envelope unflavored gelatin 2 1/4 tsp 7 g
- 2 TB cold water
- 1 cup 250 ml heavy cream
- 1/3 cup 68 g granulated sugar
- 1/2 - 1 tsp real vanilla extract or 1 vanilla bean split and seeds scraped
- 1- 17.6 oz 500 g tub Greek yogurt, about 2 cups
Spiced Figs
- 1/3 cup 36 g walnuts halves
- 1/2 cup 100 g granulated sugar
- 1 cup 250 ml water
- 3 whole cloves
- 1/2 stick cinnamon
- 1- inch 2.54 cm piece fresh ginger, peeled and smashed
- 3 black peppercorns
- 1/8 tsp anise seed
- 12 fresh figs
Instructions
Yogurt Panna Cotta
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If you are planning to unmold the panna cotta, lightly grease the sides and bottoms of 6 - 1/2 cup (4 oz /125 ml) ramekins. Set aside. No need to do this step if you are keeping the panna cotta in the serving container.
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Add the gelatin and 2 Tb cold water to a small bowl. Let the gelatin rest to soften for 5 minutes.
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In a small saucepan add the cream, sugar, vanilla or vanilla bean, and bring to a slight simmer Once the sugar is completely dissolved, turn off the heat and add the gelatin. Stir until the gelatin is melted.
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Pour the yogurt into a medium mixing bowl and whisk out any lumps. If using, remove the vanilla bean. Slowly add the cream into the bowl with the yogurt. Stir, or whisk, as you add the cream to help temper the yogurt.
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Once combined, pour the yogurt mixture into the greased 1/2 cup ramekins, or other serving containers and refrigerate, uncovered, at least 3 hours until set. It should look and feel solid with a little bit of jiggle. Once the panna cotta is set, cover each dish with plastic wrap until ready to serve.
Spiced Figs
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Heat an 8-inch (20 cm) skillet over high heat. When the pan is nice and hot, but not smoking, add the walnut pieces and toast until the oil releases. Keep the walnuts in motion, by stirring them or flipping the nuts in the pan like a pro. You will know the walnuts are toasted when you see a slight sheen on the pan’s bottom surface and on your walnuts. Also, the aroma of the walnuts will be slightly more pronounced. Be careful not to burn the walnuts, or they will taste bitter. Remove the walnuts immediately from the skillet to cool.
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Add the water and sugar to a saucepan just large enough to fit all the figs. Turn the heat to medium-high and stir until the sugar dissolves. Add the spices and simmer for 10 minutes.
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Clean and trim the figs. Clean the figs by wiping them gently with a damp cloth. Remove the stems and discard. Add the figs and walnuts to the syrup and simmer for 5 minutes.
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Remove the figs and place on a plate and turn off the heat. Cool the figs and syrup separately so the figs do not fall apart. After 15 minutes or so, strain the syrup through a fine mesh strainer into a bowl and add the figs. Serve warm or chilled.
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Store the figs in the syrup in the refrigerator in a covered container. They will last for two weeks, covered in the refrigerator.
Assemble the panna cotta and spiced figs
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Remove the panna cotta from the ramekins. Run a thin sharp knife around the inside edge of the ramekin. Dip the container into warm water for 10 seconds. Remove the ramekins and place upside down on your serving dish. Tap the sides and top of your ramekins and jiggle them to encourage the panna cotta to slide out. If no movement occurs, dip the ramekin right side up in the warm water again. Try again. Repeat until the panna cotta are all unmolded.
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If you are not serving them right away, loosely cover each panna cotta with plastic wrap and store in the refrigerator.
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Just before serving, spoon the spiced syrup over and around the panna cotta. Arrange the figs and walnuts on top or around the panna cotta and serve.
Recipe Notes
Use any spice combination you like. Cinnamon, clove, ginger, cardamom, freshly grated nutmeg, allspice berries, vanilla bean, black peppercorns are all good suggestions. The spices in the simple syrup are subtly blended and not an overpowering taste experience.
I realize not everyone likes yogurt, so substitute the yogurt with 2 cups (500 ml) whole milk. and continue as directed. Any ratio of yogurt, to heavy cream, to half and half, to milk will work if you use the specified amount of gelatin for 3 cups (750 ml) of dairy.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Tomato Tart with Ricotta and Mediterranean Seasoning
Sometimes when I begin a new cooking project, I need to forge ahead with blind faith and fingers crossed. Lingering in the back of my conscious is a belief that everything will work. The last thing I want to worry about is my latest “masterpiece” ending up in the trash can. This tomato tart recipe is a perfect example of my latest cooking adventure starting with confidence from blind faith.
I have always wanted to make a tomato tart. Every time I see a photograph of one, I drool over the pictures and imagine tomatoes roasting in the oven, cradled in a buttery pastry crust. Unfortunately, I don’t always believe photographs of tomato tarts show any real likeness to a real-life fully cooked one. Tomatoes consist mostly of water and a tart baked with a lot of tomatoes could easily become a soggy mess. So, I often wondered what I was seeing in the tempting photographs was accurate. None the less, I never made a savory tomato pastry, so I can’t say for certain how they look in real life.
Taking inspiration from a cookbook I am reading, Six Seasons, A New Way with Vegetables by Joshua McFadden, I finally managed to motivate myself and make a tomato tart. I also needed to use up some leftover ingredients.. Often some of my best meals are the result of needing to use up the leftover ingredients from a former meal. If you haven’t noticed already, a regular statement of mine is, “I created … because I had leftover… Now … is a family favorite”.
There are two recipes in “Six Seasons” cookbook that create the foundation for my tomato tart recipe: Israeli-Spiced Tomatoes, Yogurt Sauce and Chickpeas, and a recipe for Pecan Pie Dough. The Israeli-spiced tomatoes have a bright flavor that compliments the natural sweetness in fresh summer tomatoes. It is a delicious salad with the yogurt sauce and chickpeas. This recipe gave me the idea of making a tomato tart using the same seasoning and preparation technique for marinating the tomatoes. I also had two ripe heirloom tomatoes on my window sill giving me the use or lose stare-down.
I also wanted to make the nut pie pastry crust, and Joshua McFadden has an alluring recipe using pecans. A tomato tart seemed like the perfect recipe to use a nut pie crust. Plus, and I am always open for any excuse to bake. For my recipe, I substituted the pecans with walnuts and reduced the amount of sugar to one tablespoon.
More recipes inspired by Joshua McFadden, Summer Vegetable and Steak Salad.
The biggest challenge when baking tomatoes and pastry dough, is keeping the crust from getting a soggy bottom. If you know the challenges ahead, taking the necessary steps to prevent them, will guarantee a beautiful flaky pie crust. With the two foundation recipes set, I went about making the tart and using a few necessary steps to create a tomato tart with a nutty and flaky crust that was anything but soggy.
For my first step, I par-baked the pie crust. Par-baking a pie crust is a technique used for many types of pies and tarts, like a lemon meringue pie. Partially baking a pie crust before adding the filling helps produce a dry and flaky pie crust. It might take longer to finish the pie, but this technique really works.
Even a par-baked crust needs a layer of protection between the crust and the filling. For this recipe, I decided to baste a thin layer of Dijon mustard across the bottom of the pre-baked crust. The mustard adds some tang and will mix well with the ricotta cheese. If you do not like Dijon mustard, baste a layer of egg wash over the bottom of the par-baked crust. It does the same job as the mustard without adding any additional flavor.
Try this recipe for potato salad with tomatoes and summer vegetables.
Firing up the grill this weekend? Grilled Chicken with Poblano Chili Cream Sauce
Spread over the mustard, I added a layer of ricotta cheese. Good quality fresh ricotta is so creamy it is worth the higher price. If you can find some at your grocery store, I recommend it. In this tart, the ricotta cheese layer absorbs any of the juices from the tomatoes which helps keep the ricotta from drying out and the crust dry. A lot of tomato tart recipes do not call for ricotta cheese. I added it because it was another leftover ingredient I needed to use up before it expired. The ricotta’s creamy flavor is a nice contrast to the roasted tomatoes. Also, adding the ricotta makes the tart more substantial as a main course for lunch or a light supper.
For the final step, I seasoned the tomatoes and let them marinate for an hour. The salt with the spices causes the tomatoes to release some of their liquid. Later, before I arranged the tomatoes around the tart, I used a paper towel to blot the tomato slices and dry them up a bit. The tomatoes marinate while the crust par-bakes, so no additional time is added to the whole process.
It might seem like a lot of steps, but they all add up and work. The result is a tomato tart with a nutty and flaky crust, with a creamy ricotta and roasted tomato filling. I started making this tomato tart with blind faith and fingers crossed. Fortunately, after thinking ahead I came up with solutions to solve any challenges along the way. With inspiration from creative chefs as guidance, I made a tomato tart that I am proud of. There is no false advertising with these photos. What you see is what you get.
Tomato Tart with Ricotta and Mediterranean Seasoning
Ingredients
Tomato Tart
- Walnut Pastry Dough recipe follows
- 1 garlic clove minced
- 3/4 tsp Kosher salt
- 1 tsp sumac*
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp Aleppo pepper or red pepper flakes
- 2 tomatoes medium to large size
- 1 cup (8 oz / 241 g) fresh ricotta
- Zest of one lemon finely grated
- 2 tsp lemon thyme roughly minced
- 4 medium size leaves of fresh basil chiffonade
- Kosher salt if needed
- Fresh ground black pepper
- 1 TB (11 g) 3/4 oz / 11 g Dijon mustard
- Finely grated Pecorino Romano Cheese optional
- Extra Virgin Olive Oil
- Garnish with fresh lemon thyme and torn basil leaves
Walnut Pie Dough
- 1/2 cup (2 oz / 58 g) 2 oz / 58 g walnuts
- 1 2/3 cups (7.25 oz / 208 g) All-purpose Flour, plus more for rolling
- 1 TB granulated sugar
- 1/2 tsp Kosher salt
- 4 oz 113 g cold unsalted butter, cut into small pieces (1 stick)
- 2 TB ice cold water more if needed
Instructions
Walnut Pie Dough - Makes enough for one 9-inch (cm ) single crust pie or galette
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Place the walnuts in a food processor and pulse until a fine and even crumble. Be careful to not over-process the nuts into walnut butter. Pour the walnuts into a mixing bowl and add the flour, sugar and Kosher salt. Mix the ingredients together with a wire whisk until evenly combined. Add the cold butter pieces to the flour mixture and toss to coat the butter with flour. Smush the butter with your fingers into the flour until you get a pebbly mixture of all different sizes. Add 2 TB of ice water and using your hands briefly toss to mix and form a ball. If the dough seems dry add more ice water, one tablespoon at a time.
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Lightly dust a clean work surface with flour and place the dough ball on the surface. Starting at the upper edge of your dough, use the heel of your hand to press down and smear a portion of the dough away from you. Use only one motion per part. Continue to smear a portion of the dough away from you until you have worked your way through the ball of dough, about 4-5 smears. Gather the dough and form a disk. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days. The dough will keep in the freezer for 3 months.
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When you are ready to bake, take the tart dough out of the refrigerator and allow it to rest for 10 minutes. This is also a good time to pre-heat your oven to 400°F (204°C). If you have a baking stone place it on a rack in the middle of the oven. Once rested, sprinkle your counter surface with flour and place the dough in the center. Whack the dough with a lightly floured rolling pin. Whack the dough moving from left to right to flatten it out. Turn the dough a quarter turn and whack 4 more times, moving across the disk from left to right. Turn the dough over and repeat 2 more times. Turn the dough over again and repeat. This process helps the dough to form a circle shape.
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Roll out the dough with your rolling pin. Always starting at the center of the dough, place your rolling pin in the center and roll away from you. Turn the dough a quarter turn and roll across the dough beginning in the center and roll out. Repeat. Turn the dough over and roll out the dough until you have a 12-inch (30 cm) circle and the dough is about 1/4-inch (6 mm) thick. Dust the countertop with flour as needed to prevent the dough from sticking.
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Once you have completed rolling out your dough, place your rolling pin across the middle and lift and drape the dough in half over the rolling pin and towards you. Lift your pastry draped rolling pin across the center of a 9-inch (23 cm) tart pan with removable bottom, and unfold the dough over the pan. Lift the dough edges and ease the dough into place, carefully pressing the dough into the corners without stretching it. Trim the edge of the dough and fold over, into the tart pan to form a thicker tart side. Press the sides of the dough up against the side of the tart pan and even out the edge. Fix any cracks. You want the sides of the tart pastry to be even all around and not too thick. Loosely cover with plastic wrap and refrigerate for 30 minutes.
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Par-bake the walnut pie dough. Once the dough in the tart pan has chilled for 30 minutes, cover the dough with aluminum foil and make a well. The foil should be wider than the tart pan to lift the sides and remove it filled with the pie weights. Fill the interior of the foil well with pie weights or dried beans. Spread them out so they evenly cover the surface of the tart bottom. Place the tart pan on a sheet pan then place the whole thing on the middle rack or baking stone. Bake for 15 minutes then remove the aluminum foil with the pie weights off the tart shell and remove. Turn the heat down to 325°F (162°C) and continue baking for 20 minutes. You want to dry out the crust, but not let it get too brown. Reduce the heat to 300°F (149°C) if the crust edges start to get too dark. Remove from the oven and cool on a cooling rack for 15-20 minutes. Turn the oven temperature up to 375°F (190°C)
Tomato Tart
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Meanwhile, while the dough is chilling for the first time (before you roll it out), mix together the minced garlic, sumac, ground colander, ground cumin, Kosher salt, and red pepper flakes into a small bowl.
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Slice the tomatoes into thick slices across the middle about 1/4-inch (6 mm) thick. Set the tomato slices on a sheet pan in one layer. Sprinkle the seasoning evenly over the tomatoes and let it marinate for one hour.
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In a small mixing bowl, stir until smooth and creamy the ricotta cheese, lemon zest, minced lemon thyme, and basil. Taste the ricotta. If your fresh ricotta is salty leave it alone. If you think it needs salt, add about 1/4 tsp Kosher salt and stir to combine. Set aside or refrigerate until needed.
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While the par-baked tart shell is cooling, line a couple of plates with paper towels. Place the seasoned tomato slices on the paper towel lined plates, seasoned side facing up. Pour any tomato juices and seasoning into the bowl with the ricotta cheese and stir.
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Once cooled baste a thin layer of Dijon mustard across the bottom of the tart pastry. If you are not a fan of mustard, baste a lightly beaten egg across the bottom of the tart.
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Spread the ricotta cheese evenly over the mustard in the tart.
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If using, sprinkle a light layer, about 1-2 TB, of Pecorino Romano cheese over the ricotta cheese.
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Layer the tomato slices, seasoned side up, evenly around the tart in a decorative fashion. You will need to overlap each slice because they will shrink while baking. If you have large heirloom tomatoes, you might need to cut them in half to fit as many tomatoes as you can in the tart pan. Any leftover tomato slices you can eat for lunch or a delicious snack.
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If using, lightly sprinkle Pecornio Romano cheese over the tomatoes, then drizzle extra virgin olive oil over the tomatoes.
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Place the assembled tart on a sheet pan, then place in the oven. Bake for 30 minutes, then check to see if the crust is browning too dark. If the crust edge is browning too quickly, cover the rim with aluminum foil, but careful not to cover the tart filling. Continue baking, checking the tart every 10 minutes or less, when you get closer to the end. It could take around 50 minutes total time. The tart is done when the juices throughout the tart bubble, the tomatoes are shriveled, and the Romano cheese begins to brown on top. Also, when the crust has a nice golden-brown color.
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Remove the tart from the oven and cool on a cooling rack for 20 minutes.
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Remove the tart pan rim. Carefully place the tart on top of a large can of tomatoes or other can or bowl with a secure flat top. Carefully hold the pan rim and slide it down off the tart. Place the tart on a cooling rack and continue to cool. When cool use a wide spatula to help slide the tart off the bottom portion of the tart pan. (Or you can leave it alone if you don't want to take any chances). Garnish right before serving with fresh lemon thyme and born fresh basil leaves.
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Serve warm or at room temperature. Best eaten the day it is made.
Recipe Notes
Sumac is the ground berries from a Sumac bush. It has a slightly bitter taste and a popular seasoning in Mediterranean cuisine. There is no great substitute to resemble it. If you do not have it, or cannot get it. Sprinkle finely grated lemon zest over the tomatoes when it is done baking.
If you do not own a tart pan, you can make this tart a galette. However, there are some changes in the preparation and baking. There is no need to par-bake the dough. After rolling out the dough, Move the dough to a sheet pan covered with parchment paper. Arrange the tart ingredients over the pastry dough in the same order as in the instructions, leaving a 2-inch border. Fold the rim of the dough over the ingredients and pleat to seal. Refrigerate the galette for 30 minutes. Brush the dough with melted butter, olive oil, or egg wash and bake, following the instructions above.
Some Mediterranean spices are easily available at your grocery store. Kalustayan’s in New York City is a very reliable store for all kinds of spices and food items. You and buy online or in person. Click here for Aleppo Pepper, and Sumac.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.