Heirloom Tomato Concassé with Wilted Swiss Chard

Sweet, juicy and easy...from NY Times Cooking

INGREDIENTS

•    1 pound fresh, sweet, ripe heirloom tomatoes, finely chopped (about 2 cups)

•    1 to 2 garlic cloves (to taste), minced or puréed

•    Salt to taste

•    1 teaspoon balsamic vinegar

•    2 tablespoons extra virgin olive oil

•    Several fresh basil leaves, cut in slivers or torn

•    Freshly ground pepper

•    1 or 2 bunches Swiss chard (about 1 1/4 to 2 pounds), stemmed (keep stems if they are wide and fleshy), leaves washed in 2 changes of water

•    Feta for garnish (optional)

PREPARATION

•    In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.

•    Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.

•    Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.

NOTE

Advance preparation: The tomato concassé can be made a few hours ahead. The wilted chard will keep for about 3 days in the refrigerator.

Savory Potato Tart

I subscribe to the New York Times Cooking newsletter and when I saw a photo of this recipe, I knew I had to try it.  Creme fraiche is not available in any local markets where I live but I found a substitute recipe-- 1 c. of heavy cream with 3 TBSP. of buttermilk mixed in--let it sit on the counter overnight. To my delight, every bite of this potato tart reminds me that the effort and time is well worth it.

INGREDIENTS

FOR THE PASTRY:

•   2 cups/250 grams all-purpose flour, plus more for dusting

•   ½ teaspoon salt

•   ½ pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks

•   ½ cup ice water

FOR THE FILLING:

•   2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled

•   1 ¼ cups crème fraîche

•   1 tablespoon kosher salt

•   ½ teaspoon black pepper

•   Pinch of grated nutmeg

•   2 garlic cloves, minced

•   2 teaspoons chopped fresh thyme

FOR THE EGG WASH:

•   1 egg yolk

•   1 tablespoon cream or crème fraîche

PREPARATION

MAKE THE PASTRY:

1.           Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)

MAKE THE FILLING:

1.           Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.

1.           Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.

2.           Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.

Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.