Comments on: Fresh tomatoes: If you’ve got ’em, flaunt ’em. In tarts. http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 11:19:02 +0000 http://wordpress.org/?v=2.3.1 By: Carolyn Hughes http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-21138 Carolyn Hughes Tue, 29 Sep 2009 02:55:28 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-21138 I very much wish you had a print function to print JUST the recipe and direction without all the fluff and comments. I just want the recipe! Thanks you. Carolyn <strong>Hi Carolyn - You can easily link to JUST a printable recipe from the end of the blog - scroll down to the start of the comments, and you'll see this: Read, rate, and review (please!) our recipe for <a href="http://www.kingarthurflour.com/recipes/fresh-tomato-tarts-recipe" rel="nofollow">Fresh Tomato Tarts.</a> The Fresh Tomato Tarts is an active link. From the recipe, click "printable version" just above the picture. PJH</strong> I very much wish you had a print function to print JUST the recipe and direction without all the fluff and comments. I just want the recipe! Thanks you.

Carolyn

Hi Carolyn - You can easily link to JUST a printable recipe from the end of the blog - scroll down to the start of the comments, and you’ll see this:

Read, rate, and review (please!) our recipe for Fresh Tomato Tarts.

The Fresh Tomato Tarts is an active link. From the recipe, click “printable version” just above the picture. PJH

]]> By: Joanne http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-20138 Joanne Fri, 11 Sep 2009 03:31:07 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-20138 Bad gardening year for me too!! First week of Sept and I just started to get some big tomatoes to turn red. The plants are just about kaput, but the tomatos are hanging in there. My Roma varieties did awful - no canning this year. Grape and cherries were not very prolific and they are usually very plentiful. I got some really huge ones this year - GIANTIQUE - from Gary Ibsen seeds - maybe 6-7 inches, but most are still green. Had our first "B"LT tonight (vegetarian bacon) with one of these tomatoes that did ripen and it was yummy. Will try this tart over the weekend at our garden community's picnic. This was THE worst tomato growing year ever here in Maryland. I planted almost 50 plants - about 5 pooped out with a fungus, but the rest are still just "there" with a few tomatoes on them - mostly still green. <strong>WOW, 50 plants... I only did 6 (limited sunlight), and got a total of two - count 'em, TWO - ripe tomatoes before they all turned slimy/gray with blight. Oh well, hope springs eternal, right? We'll be right back at it next spring... PJH</strong> Bad gardening year for me too!! First week of Sept and I just started to get some big tomatoes to turn red. The plants are just about kaput, but the tomatos are hanging in there. My Roma varieties did awful - no canning this year. Grape and cherries were not very prolific and they are usually very plentiful. I got some really huge ones this year - GIANTIQUE - from Gary Ibsen seeds - maybe 6-7 inches, but most are still green. Had our first “B”LT tonight (vegetarian bacon) with one of these tomatoes that did ripen and it was yummy. Will try this tart over the weekend at our garden community’s picnic.

This was THE worst tomato growing year ever here in Maryland. I planted almost 50 plants - about 5 pooped out with a fungus, but the rest are still just “there” with a few tomatoes on them - mostly still green.

WOW, 50 plants… I only did 6 (limited sunlight), and got a total of two - count ‘em, TWO - ripe tomatoes before they all turned slimy/gray with blight. Oh well, hope springs eternal, right? We’ll be right back at it next spring… PJH

]]> By: Linda B http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19928 Linda B Sat, 05 Sep 2009 18:42:49 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19928 For those of you who have harvested tomatoes....Congratulations. We in Minnesota are still waiting for good tomatoes. So far this year they have all cracked and have been few and far between pickings. Maybe it's the tomato season that won't be! Have only had 2 BLT's! For those of you who have harvested tomatoes….Congratulations. We in Minnesota are still waiting for good tomatoes. So far this year they have all cracked and have been few and far between pickings. Maybe it’s the tomato season that won’t be! Have only had 2 BLT’s!

]]> By: Sharon "no baker" Moore http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19922 Sharon "no baker" Moore Sat, 05 Sep 2009 17:12:12 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19922 Hi!I am no baker, so don't laugh at my question. I can not eat wheat, so how can you sub the wheat flour for corn flour? <b>Sharon - You cannot solely substitute corn flour for wheat flour. The protein in wheat flour develops into gluten which helps the rise and to provide a lighter texture. Please call our Bakers' Hotline, 1-802-649-3717 or email a baker at bakers@kingarthurflour.com</b><b> </b> Hi!I am no baker, so don’t laugh at my question. I can not eat wheat, so how can you sub the wheat flour for corn flour?

Sharon - You cannot solely substitute corn flour for wheat flour. The protein in wheat flour develops into gluten which helps the rise and to provide a lighter texture. Please call our Bakers’ Hotline, 1-802-649-3717 or email a baker at bakers@kingarthurflour.com

]]> By: Barbara http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19918 Barbara Sat, 05 Sep 2009 15:29:19 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19918 My tomatoes here in Indiana got a late start, but I have had quite a few really LARGE one ripen--the range from 4 to 5 inches in diameter and are DELICIOUS! I have many more on the vine, but the weather has not been warm enough in the last week to ripen them--come on higher temperatures! I want to try the tarts. My tomatoes here in Indiana got a late start, but I have had quite a few really LARGE one ripen–the range from 4 to 5 inches in diameter and are DELICIOUS! I have many more on the vine, but the weather has not been warm enough in the last week to ripen them–come on higher temperatures! I want to try the tarts.

]]> By: Edie http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19916 Edie Sat, 05 Sep 2009 15:20:09 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19916 Is there a way to print your recipe for Tomato tarts? Looks good. <strong>Yes! Here is the link you need: http://www.kingarthurflour.com/recipes/fresh-tomato-tarts-recipe Happy Tart Baking! Irene @ KAF </strong> Is there a way to print your recipe for Tomato tarts? Looks good.

Yes! Here is the link you need: http://www.kingarthurflour.com/recipes/fresh-tomato-tarts-recipe
Happy Tart Baking! Irene @ KAF

]]> By: JoniMacaroni http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19910 JoniMacaroni Sat, 05 Sep 2009 14:06:53 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-19910 We have been picking tomatoes 2-3 a couple of times for the last two weeks, our plants have been doing well even with all the rain. The eggplant which we didn't think was coming along has finally begun to produce. We have exhausted our purple string beans, more then plentiful. Our Jalapeno' pepper plants seem to be lagging only three on four plants. Oh, well you can't have everything next year is another story! We have been picking tomatoes 2-3 a couple of times for the last two weeks, our plants have been doing well even with all the rain. The eggplant which we didn’t think was coming along has finally begun to produce. We have exhausted our purple string beans, more then plentiful. Our Jalapeno’ pepper plants seem to be lagging only three on four plants. Oh, well you can’t have everything next year is another story!

]]> By: Trina http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-18104 Trina Wed, 05 Aug 2009 22:53:16 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-18104 If I were to double the pastry recipe, use one now and then freeze the second recipe, which would be the best way to do it? I have a 1.5 hr commute to and from work so I try to plan ahead on my days off. I like to make/bake double for those days I simply don't have the time to serve wonderful meals otherwise. Should I freeze it in a ball or would it be better to roll it out, cover it with waxed paper or parchment paper fold it in half and then vacuum seal it before putting it in the freezer for another day?<b>I've found that it thaws much faster if it is rolled flat. I often keep a stack separated by parchment then slipped into a plastic bag, in my freezer. Just pull out the number you need put them on the counter and by the time I've assembled my ingredients, they are thawed. Mary @ KAF </b> If I were to double the pastry recipe, use one now and then freeze the second recipe, which would be the best way to do it? I have a 1.5 hr commute to and from work so I try to plan ahead on my days off. I like to make/bake double for those days I simply don’t have the time to serve wonderful meals otherwise. Should I freeze it in a ball or would it be better to roll it out, cover it with waxed paper or parchment paper fold it in half and then vacuum seal it before putting it in the freezer for another day?I’ve found that it thaws much faster if it is rolled flat. I often keep a stack separated by parchment then slipped into a plastic bag, in my freezer. Just pull out the number you need put them on the counter and by the time I’ve assembled my ingredients, they are thawed. Mary @ KAF

]]> By: Chelsey http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-16704 Chelsey Tue, 28 Jul 2009 10:18:53 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-16704 I have never made tomatoe tarts. Does the skin on the tomatoes present any problem after baking? Has anyone removed the skin before baking? I love BLT's with the skin off... This recipe sounds yummy and I can't wait to try. <strong>I didn't have any trouble with the skin, Chelsey, but you sound like someone who prefers it off. Go ahead and peel them if you like - just be sure you use nice firm tomatoes, so the slices stay in one piece. PJH</strong> I have never made tomatoe tarts. Does the skin on the tomatoes present any problem after baking? Has anyone removed the skin before baking? I love BLT’s with the skin off… This recipe sounds yummy and I can’t wait to try.

I didn’t have any trouble with the skin, Chelsey, but you sound like someone who prefers it off. Go ahead and peel them if you like - just be sure you use nice firm tomatoes, so the slices stay in one piece. PJH

]]> By: non http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-16640 non Sun, 26 Jul 2009 21:21:19 +0000 http://blog.kingarthurflour.com/2009/07/15/tomatoes-if-youve-got-%e2%80%99em-flaunt-%e2%80%99em-in-tarts/#comment-16640 do these freeze once baked? <strong>Not very well... the custard gets watery. You'd have a beter shot at freezing the minis without custard, but still, the tomatoes, even though baked, might get very mushy and watery... all in all, I'd say these aren't good candidates for freezing, sorry- PJH</strong> do these freeze once baked?

Not very well… the custard gets watery. You’d have a beter shot at freezing the minis without custard, but still, the tomatoes, even though baked, might get very mushy and watery… all in all, I’d say these aren’t good candidates for freezing, sorry- PJH

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