I used the Bertolli crust for the tomato-leek tart, and the recipe for the leeks (though I had only 5+ oz instead of 8, once I cut off the excessive branches [leaves? stalks?]). Since I had to wash the leeks, I added only 1/4 cup water to them, though the full 1 Tbsp butter. At the end, I sprinkled over and mixed in 1/3 tsp instead of 1/2 tsp salt.
I scrubbed up three medium Yukon Gold potatoes and sliced them into an attempted set of 1/8″ slices, but some were more equal than others. I salted the water generously, and put the pieces in individually so as to be sure they were not stuck together. and then set the timer for 5 minutes. The timer went off while I was out gathering the thyme, evidently, so I don’t know how long the potatoes actually cooked, but they were completely done and starting to fall apart (or at least did so when I drained them into a colander). It was clear some were less cooked than others, and I assume this had to do with the slightly different thicknesses.
After spreading the cooled leeks over the bottom of the crust, I [forgot but then removed the potatoes and] sprinkled half the thyme (2 tsp total, before chopping – up to 1 Tbsp would be good, but this was fine) over the leeks, then grated the gruyere (Berkeley Bowl, “Cave Aged Swiss Gruyere”) over the top. Weighing before and after, 8.4 oz and 6.0 oz, I determined I used 2.4 oz (obviously) cheese, and that was fine, though more would be fine, too. I had intended to put the rest of the thyme over the cheese, as the basil is put over the cheddar in the original tart, but I forgot, and put it over the potatoes. The potatoes were cooked in a lot of salt, so I just put them – well drained – over the cheese, with nothing else on them, except the thyme that I forgot to put under them. We thought the thyme on top was a very nice look, and it tasted good, so continue with that.
The original baking time is 50 minutes at 400; in our smaller oven, sometimes the tart has taken less time than that, so I set the timer for 35 minutes justincase, and it really seemed to be done by then. The potatoes were starting to brown on top, the crust was deep golden color. So I took it out. D thought the potatoes should be pre-cooked less, though they were fine, and it was on the edge of being too salty (salt in crust, on leeks, and in potato water only), but overall, it was fine as it was.
We usually don’t have a veggie with the tomato version, since it has vitamin-rich critters all over it, but this does not. We puzzled a bit (our major veggie in the fridge is a discount bag of edible-pod peas, but we had them for lunch) and I suggested a salad. D was making it by the time I got out of the shower. It was based on romaine, with celery and celery leaves, and the last romano bean fragment, in a sherry vinaigrette. It worked really well with the tart.
We wanted a good wine (it’s Saturday) and D said why not our old Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo, and it was a fine choice. This is a 2015, which we got recently when we bought a mixed case of wines at the Bowl. Nice to have it again.
Opened the fourth box of Girl Scout Cookies for dessert!
Obviously, “meatless” and “vegetarian” refer to dinner 🙂 For lunch, we had sandwiches made with most of the last 1/4 lb of the ham (wasn’t this a Fra’ Mani, making it, like the original tomato tart recipe, Bertolli?), slices from the dark green tomato left over from the soup, romaine, and mayonnaise. It was a very good sandwich, but I spent some seconds imagining what it would have been like with a summer tomato.
D cooked some edible-pod peas in I think just olive oil, in a frying pan, and they were good. And we had more of the peanut-buttery Girl Scout Cookies for dessert 🙂 … Do-si-dos, I guess they’re called.