You say tomato, I say tomato!
Tomato, tomato… I recently found this video and I just have to share it with you because I think you will enjoy it. It has so many things I like even if it reminds me that I’m older than I think I am or feel. I love Ginger Rogers and Fred Astaire. They are a bit before my time, but not enough that I don’t know who they are. I love dancing too, and if you can dance on four wheels, then even better. Some people like inline skates; however, I grew up with roller skates. When I was very young, we had the type that strap onto your shoes like in this video, but later, we had the type that was a boot with four wheels. We went to a skating rink at least twice a week which was easy since the rink was practically in our back yard. I’ve also always loved this song and every version I’ve heard is amazing in it’s own way, but my favorite so far is by Harry Connick Jr.
Pepé loves the song now too, but now he also wants roller skates. Not sure how to make that happen yet.
This dish can easily be converted to a vegetarian dish by simply omitting the chicken. I found this recipe in a vegetarian cookbook about 20 plus years ago, but I decided to add chicken. I made it for years before I realized I was using the wrong type of mozzarella cheese, so it really doesn’t matter. Use whatever you want. I’ve made it with fresh mozzarella and also with aged mozzarella – both sliced and shredded, and I always add ton of basil and garlic. I’ve modified this recipe so much that barely resembles the original.
Preheat oven to 375°F. Place pastry dough into a pastry dish. Don’t let it overlap the top of the dish. It will sink when you bake it. Prick the base of the dough all over with a fork. Bake the dough for about 10 minutes or until firm but not brown. Here’s a good recipe for homemade pastry dough with excellent step-by-step instructions and photographs. This will make enough for 2 pie crusts, so either make the whole recipe and save 1/2 for later, or cut the recipe in 1/2.
Let cool for about 5 minutes. Layer the cheese on top of the pastry.
Place the chicken breasts over the cheese. I baked these two skinless breasts in an oven for 15 minutes. It’s ok that they are a little pink because we are going to continue to cook them later with the rest of the tart.
Then layer the sliced tomatoes and scatter the garlic slices over the tomatoes. I like to poke them into the the seed part of the tomatoes.
Add the layer of basil. You can slice the basil or leave the leaves whole…it really doesn’t matter. Drizzle the olive oil and season with salt and pepper. Bake for 30-45 minutes or until tomatoes are cooked, but not mush. Seriously, if all you did was heat this up it would still be great because all the ingredients are cooked or don’t need to be (such as cheese, tomatoes, garlic, basil, etc). If your chicken was barely pink when you put all of it in the oven, then a good 20 minutes would be enough if you like firmer tomatoes.