Did not know where to post this, but we had a tomato tart with mozarella, anchovies, olives and capers cooked on the RecTec tonight. Fantastic. Think a pizza type crust.
Used the flat top/grill bars, and it shows the versatility of smokers. Reallr good.
Tomato Tart With Fresh Mozzarella and Anchovies
by David Tanis
Time: 1 1/2 hours
Yield: 4 to 6 servings
http://cooking.nytimes.com/recipes/1018239-tomato-tart-with-fresh-mozzarella-and-anchovies
INGREDIENTS
2 cups/250 grams all-purpose flour
½ teaspoon salt, plus more for seasoning tomatoes
¼ cup extra-virgin oil, plus 2 tablespoons and a little more to grease the pan
1 egg beaten
1 large garlic clove, grated
1 cup thinly sliced onion
2 large tomatoes, sliced 1/4-inch thick and blotted
Ground black pepper
½ pound fresh mozzarella, thinly sliced
A few pitted niçoise olives, optional
A few capers, optional
8 anchovy fillets, rinsed and patted dry
Download The New York Times Cooking App on the App Store.
Used the flat top/grill bars, and it shows the versatility of smokers. Reallr good.
Tomato Tart With Fresh Mozzarella and Anchovies
by David Tanis
Time: 1 1/2 hours
Yield: 4 to 6 servings
http://cooking.nytimes.com/recipes/1018239-tomato-tart-with-fresh-mozzarella-and-anchovies
INGREDIENTS
2 cups/250 grams all-purpose flour
½ teaspoon salt, plus more for seasoning tomatoes
¼ cup extra-virgin oil, plus 2 tablespoons and a little more to grease the pan
1 egg beaten
1 large garlic clove, grated
1 cup thinly sliced onion
2 large tomatoes, sliced 1/4-inch thick and blotted
Ground black pepper
½ pound fresh mozzarella, thinly sliced
A few pitted niçoise olives, optional
A few capers, optional
8 anchovy fillets, rinsed and patted dry
Download The New York Times Cooking App on the App Store.
