|Name:||Tomato tart tatin||Contributor:||Martin Golding|
|Description:||A fresh tomato tart with artichoke dill dressing (for the 2009 Cookoff)||Posted:||2009-10-24|
|Key words:||tomato artichoke dill||Category:||Appetizers|
|Ingredients:||good olive oil
1 loaf good bread sliced 1/4" thick (I used a rosemary ciabatta)
4 tomatoes sliced 1/4 inch thick
1 C mayonnaise
3/4 C grated mild parmesan
2 cups artichoke hearts, coarsely chopped.
3 cloves garlic, crushed.
Lots of fresh ground black pepper
pinch of dill
|Preparation:||Line a jellyroll pan with aluminum foil. Spread generously with olive oil.
Cover with two layers of bread, overlapped. Cover the bread with the
Mix the topping ingredients. Spread over the tomatoes. Bake at 350 until
hot through and a little crispy on the bottom (about 20 minutes). Broil
until the top is nicely browned.
Using a sharp knife and pressing hard, cut into serving units. Serve.