Wow…The weekend seems to go by so fast! On Saturday we decided to go the new local library and see what it had to offer. They had booths set up with fun things to do and clog dancers, which Alexis really enjoyed, and of course the new library and all the books! What’s not to like about that?
Saturday night Jamison made dinner and then I gave Jamison a haircut, after which he put Alexis to bed. I then spent several hours watching Dr. Who on BBC America…Sure they are old episodes, but David Tennet was on the screen so what else could you ask for? Perhaps a Dr. Who/Torchwood marathon would have been even better…Yes I’m a geek! ;oP
Speaking of being a geek I saw a quote on Facebook Flair that I just loved: “Come to the dork side…We have Ï€!” Get it…Ï€…Pi…Pie…Oh never mind! ;oP
Where was I? Oh yes…
Anyway, yesterday I spent the day doing lesson plans and Jamison and Alexis spent the day annoying one another, which they are rather good at! ;oP No seriously though Jamison kept Alexis occupied…They played in the basement, they played outside and had fun as they always do. It’s amazing how much you can get done when a curious five year old isn’t under your feet! Don’t get me wrong I find her curiosity all consuming and exciting, but lesson planning is much more fun for both of us if I can surprise her once the lessons actually roll around! All of that said, we had a wonderful weekend though the weekend always seem to blaze in and out before I catch my breath. Two days just doesn’t seem like enough does it?
Now let’s talk some tomatoes shall we?
Believe it or not I was not always a fan of tomatoes. In fact as child I hated them…I didn’t like them on salads, I didn’t like them on sandwiches and I didn’t even like them plain! But years ago, the first time I did Weight Watchers, back before WW had Points or even the Core Plan, I rediscovered tomatoes through cooking with them and then progressed into enjoying them all by their little selves. It wasn’t immediate, but over the course of a few months my whole outlook on tomatoes changed. Now I can’t get enough of them!
My initial plan was to make a traditional tomato/goat cheese tart with a pie crust, BUT my crust failed miserably. Oh well that happens sometimes, but what next? I briefly thought about making a buttermilk biscuit crust, BUT I was out of buttermilk. Oh well that happens too. So I decided to settle on a pizza crust instead and the result was fabulous!
If you like tomatoes and goat cheese then pull out your tart pans…This one is for you!
P.S. This was my tomato inspiration of this week’s garden party over at Dinner Tonight…I’m a few days early, but it’s going to be such a busy week I knew if I didn’t get it done early it wouldn’t happen. :o)
What You’ll Need for the Pizza Crust:
2 cups of unbleached all purpose flour (Note: I meant to use white whole wheat flour, but got side tracked. You can substitute that if you like.)
1 teaspoon of sea salt
3/4 cup of warm water
1 tablespoon of honey
4 teaspoons of yeast
1 tablespoon of extra virgin olive oil
What You’ll Need for the Tart Filling:
2 pints of grape or cherry tomatoes, sliced in half
A generous pinch of sea salt
Extra virgin olive oil
1 small red onion, chopped
2-3 sprigs of rosemary, chopped (Note: I love rosemary. In my opinion there is no such thing as too much rosemary. Seriously if I could figure out a way to chocolate coat it I would! However if you aren’t a fan of rosemary or like it in small doses use one sprig.)
2 cloves of garlic, minced
Freshly ground black pepper
4 ounces of goat cheese
Grated Pecorino Romano cheese
Slice tomatoes in half and place in a glass bowl. Sprinkle generously with sea salt an toss to coat. Let tomatoes sit at room temperature for 1-2 hours to draw out moisture. After that time dump the tomatoes into a mesh or stainless steel strainer and let drain for 20-30 minutes.
In a glass bowl stir together flour and salt until mixed. Set aside.
In a glass measuring cup add honey and yeast to warm water and let sit for 3-5 minutes until foamy.
Next add olive oil to the flour mixture and then slowly add water/yeast mixture stirring until ball of dough forms. (Note: Depending on humidity and such you may need a little more or a little less water. Eyeball it as you go. Once the ball forms you’ll know to stop. It’s hard to mess this recipe up. It’s very forgiving. If you go too far with the water add more flour a little at a time until ball forms.)
Press dough into a tart pan that has been sprayed with non-stick spray. Let dough rise while oven preheats.
Preheat oven to 425 F. Bake crust for 5-6 minutes until done, but not browned. Remove from oven and set aside.
While the oven is preheating and the crust baking, prepare topping. In a large skillet sautÃ© onion and tomato, with rosemary, garlic and black pepper until tomatoes are soft and most of the liquid has cooked off. (Note: If the liquid doesn’t appear to be cooking off don’t sweat it…Simply strain the cooked tomatoes before putting them on the crust.)
Once tomatoes are cooked spread them out on the partially baked crust. Sprinkle the top of the tart with goat cheese and Pecorino Romano cheese. Return to oven and bake for 5-6 additional minutes until cheese is melted and crust golden. Remove from oven and let sit 5-6 minutes before serving.
Notes: You could use other herbs if you liked. Dried thyme would be fabulous in this! You could also add in other vegetables if you liked.