Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
The Cook's Illustrated Cookbook (11 page)
SERVES 8 TO 10
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
6 | tablespoons extra-virgin olive oil |
1 | (15-ounce) can cannellini beans, rinsed |
2 | tablespoons water |
1 | tablespoon lemon juice |
1 | small garlic clove, crushed |
³⁄ | teaspoon salt |
¹⁄ | teaspoon pepper |
¹⁄ | teaspoon chopped fresh rosemary |
1 | tablespoon balsamic vinegar |
¹⁄ | red onion, sliced thin |
2 | ounces arugula (2 cups), cut into ¹⁄ |
1.
Brush toasts with 3 tablespoons oil. In food processor, process two-thirds of beans, 2 tablespoons oil, water, lemon juice, garlic, ¹⁄
2
teaspoon salt, and ¹⁄
8
teaspoon pepper until smooth, about 10 seconds. Add remaining beans and rosemary; pulse until incorporated but not smooth, about 5 pulses.
2.
Whisk remaining 1 tablespoon oil, vinegar, remaining ¹⁄
4
teaspoon salt, and remaining ¹⁄
8
teaspoon pepper in medium bowl; add onion and toss.
3.
Divide bean spread evenly among toasts. Toss arugula with onion until coated, then top toasts with portion of onion and arugula. Serve immediately.
SERVES 8 TO 10
A soft, mild goat cheese works best here. Toast the bread as close as possible to the time at which you plan to assemble the bruschetta.
1 | |
¹⁄ | cup extra-virgin olive oil, plus extra for serving |
5 | ounces dried Calimyrna or Turkish figs, chopped coarse (about 1 cup) |
³⁄ | cup water |
¹⁄ | cup balsamic vinegar |
Salt | |
8 | ounces goat cheese, room temperature |
4 | ounces thinly sliced prosciutto, torn into bite-size pieces |
1.
Brush toasts with ¹⁄
4
cup oil. Bring figs, water, and vinegar to boil in small saucepan over high heat. Reduce heat to low, cover, and simmer, stirring occasionally, until mixture is almost dry and figs have softened, about 20 minutes (if after 20 minutes mixture is still moist, remove lid and continue to cook until almost dry). Process fig mixture in food processor until uniform paste forms, about 10 seconds, scraping down bowl once during processing.
2.
Divide goat cheese evenly among toasts and spread to edges. Top with fig mixture and carefully spread over cheese. Top each slice with pieces of prosciutto, drizzle with olive oil to taste, and serve.
WHY THIS RECIPE WORKS
Falling somewhere in between pizza and quiche, a tomato and mozzarella tart shares the flavors of both but features problems unique unto itself. For starters, some sort of pastry crust is required. Second, the moisture in the tomatoes almost guarantees a soggy crust. Third, tomato tarts are often short on flavor. We set out to develop a recipe that could easily be made at home with a solid bottom crust and great vine-ripened flavor. The best results came from using a two-step baking method—we parbaked the unfilled crust until golden, then baked it again once the topping had been added, which gave us a flaky yet rigid crust. “Waterproofing” the crust with egg wash and using two kinds of cheese in layers prevented sogginess. We also salted the sliced tomatoes for 30 minutes, then gently pressed them with paper towels to remove excess juice.
See “FORMING THE TART SHELL” illustrations that follow recipe.
SERVES 6 TO 8
Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella.
1 | box frozen puff pastry, thawed in box in refrigerator overnight |
1 | large egg, beaten |
2 | ounces Parmesan cheese, grated (1 cup) |
1 | pound plum tomatoes, cored and cut crosswise into ¹⁄ |
Salt and pepper | |
2 | garlic cloves, minced |
2 | tablespoons extra-virgin olive oil |
8 | ounces whole-milk mozzarella cheese, shredded (2 cups) |
2 | tablespoons chopped fresh basil |
1.
Adjust oven rack to lower-middle position and heat oven to 425 degrees. Dust counter with flour and unfold both pieces puff pastry onto counter. Following illustrations, form 1 large sheet, then make border, using beaten egg as directed. Sprinkle Parmesan evenly over shell. Using fork, uniformly poke holes in shell all over. Bake 13 to 15 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425 degrees.
2.
While shell bakes, place tomato slices in single layer on double layer of paper towels and sprinkle evenly with ¹⁄
2
teaspoon salt; let stand 30 minutes. Place another double layer of paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside.
3.
Sprinkle mozzarella evenly over baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes. Sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve.
TO MAKE AHEAD:
Tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to 2 days before being topped and baked with mozzarella and tomatoes.
Omit salted and drained plum tomatoes and substitute the following mixture: In medium bowl, gently toss 1¹⁄
2
pounds (2 pints) halved cherry tomatoes with ¹⁄
4
cup olive oil, 1 tablespoon balsamic vinegar, 3 thinly sliced large garlic cloves, 1¹⁄
2
teaspoons sugar, ¹⁄
2
teaspoon salt, ¹⁄
4
teaspoon red pepper flakes, and ¹⁄
4
teaspoon pepper. Spread mixture in even layer on rimmed baking sheet and, after removing tart shell from oven, roast tomatoes until skins are slightly shriveled (tomatoes should retain their shape) about 30 minutes. (Do not stir tomatoes during roasting.) Prepare garlic oil and sprinkle mozzarella over baked shell as directed, then use slotted spoon to scatter roasted cherry tomato mixture on top of cheese. Brush with garlic oil and proceed as directed.
Replacing the plum tomatoes with sun-dried tomatoes turns this into an appetizer you can make any time of year.
Substitute ¹⁄
2
cup oil-packed sun-dried tomatoes, drained, rinsed, and chopped fine, for plum tomatoes.
Substitute 6 ounces smoked mozzarella for whole-milk mozzarella.
Place 2 ounces thinly sliced prosciutto in single layer on top of mozzarella before arranging tomato slices.
1.
Brush egg along 1 short edge of 1 sheet of puff pastry. Overlap with second sheet of dough by 1 inch and press to seal pieces together.
2.
With rolling pin, smooth out seam. Dough should measure about 18 by 9 inches. Use pizza wheel or knife to trim edges straight, if necessary.
3.
With pizza wheel or knife, cut 1-inch strip from 1 long side of dough. Cut another 1-inch strip from same side.
4.
Cut 1-inch strip from 1 short side of dough. Cut another 1-inch strip from same side. Transfer pieces of dough to parchment-lined baking sheet and brush with egg.
5.
Gently press 1 long strip of dough onto each long edge of dough and brush with egg. Gently press 1 short strip of dough onto each short edge and brush with egg.
6.
With pizza wheel or knife, trim excess dough from corners.
