TWD/BWD: Ricotta Tomato Tart

 

 

This week's post for Tuesdays with Dorie features some of summer's bounty:  a Ricotta Tomato Tart.

I added some sliced zucchini to the heirloom tomatoes to add some texture and color.  I did have to bake it about 30 minutes longer for the filling to set up.  And, I made a note on the recipe to try using a 9" pie pan instead of a tart pan next time.

 Baking with Dorie has some delicious savory tarts and pies to celebrate yearlong baking.

Visit the Tuesdays with Dorie website to see what the other bakers made this time around. 

 

Sourdough Croissant Bread (BBB)

 

 

Cathy from Bread Experience, our August kitchen of the month, challenged us to make sourdough croissant bread.  I was very excited since this bread has been on my radar for several months. I chose to use the recipe from Amy Bakes Bread because her techniques and time tables guarantee a successful bake.

 On the first night, I made my starter.

On the second night, I made the levain.

On the third day, I made the dough, adding very cold grated butter to several of the stretch-and-folds.  It took me an extra stretch-and-fold to mix in all the butter.  After a several-hour bulk proof in a cool spot, I shaped the dough and put it in the refrigerator for an overnight stay.

On the fourth day, I heated up the oven, scored the loaf, and popped it into the hot Dutch oven.  I'm always surprised when the bake is finished, hoping for the best outcome, but never fully trusting the process.  I guess everything was kept cold enough because I never had any butter leaks, even during baking.

I was pleased with the final loaf.  I made notes on the recipe for future bakes:  cold proof a bit longer (more than 13 hours) and bake it a few minutes longer.

 

I froze most of the slices to keep from eating it all at once, and I can truthfully say it makes great toast.

Stop by Cathy's website to follow her recipe and instructions. 

 

Visit the other Babe's websites to see how they fared with this challenging bake. 

 

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen
• A Messy Kitchen – Kelly
• My Diverse Kitchen – Aparna 
• Bread Experience  - Cathy  (Kitchen of the Month)
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

 

TWD/BWD: Vegetable Ribbon Tart

 

 

We are featuring two vegetable tarts this month for the Tuesdays with Dorie group. I played around with my vegetable ribbon tart, based on the produce I had, making my version of a guacamole tart. 

I ordered small tomatoes for my biweekly produce delivery, and, since it always includes lettuce, that was my ribboned vegetable.  The tomatoes were extremely sweet and juicy, too. I used a leftover sheet of puff pastry, and three out of four avocados that were ripe.

After I baked the puff pastry shell, I covered it with a generous amount of guacamole, topped it with a salad of lettuce, parsley, tomatoes, and scallions, then added the hard boiled eggs. The tomatoes had a propensity to jump off the tart during each bite, so I flipped them over as I munched away.

 

This was a satisfying accompaniment to a meal, and is very versatile, so you can use a wide variety of vegetables and toppings.

 

Visit the Tuesdays with Dorie website to see which summer vegetable tart everyone made.