Roasted Green Chile and Tomato Tart

Summer Tomato and Roasted Green Chile Tart
I am not a farmer.  I’m pretty crap at knowing why things die, what I’m doing wrong, why half my plant is brown and the other half is green, etc.  Last year, I all but neglected my tomatoes and they became like sea monsters in size and yielded dozens and dozens (if not with a little end-rot) of tomatoes.  This year, I switched where they were planted and am taking better care of them and they have all tapped out at about 4 feet tall, haven’t continued to grow in height in the last month and we’ve gotten maybe four, medium-sized tomatoes and a handful of cherry tomatoes, and all of them are split down the sides (too much watering).  Sigh.  It’s hard to win at tomatoes.  I’m sure some of you feel my pain.  I want that innate sense of what these plants need, but I am afraid I’ve learned that this instinct is no instinct at all, but trial and error.

The tomatoes pictured were, indeed, from our yard.  And they were, as all backyard tomatoes are, outstanding in flavor, despite their faults.  I will never know how a tomato that claims to be “field grown” at the store can STILL taste like NOTHING, and a tomato you go out and pick from your yard tastes like concentrated tomato paste, x 1,000,000,000.  Maybe it’s what Alton Brown said last week, that a tomato put in the fridge, even for a short time, loses a chemical designed especially for taste.  Whatever the reason, tasting just ONE perfect summer tomato will leave you satisfied for the rest of the year.  I don’t think I can be that enthusiastic about any other produce.  Especially since I’m such a crappy farmer.

Enter: the tomato tart.  Garnished with fresh, roasted, green chilies and a bit of cheddar and Parm, all baked on top of The Crust and a good slathering of green chile and caramelized onion dip.  It was just about as perfect as you can get.  And even if you don’t have a home-grown tomato, just go get one at a farmer’s market this weekend and DON’T refrigerate it and use that.  Or, since we’re baking these tomatoes, go ahead and use a supermarket tomato.  Roasting a tomato brings out great flavor in even the weakest, most genetically modified tomato.  Happy baking!

pre-baked tomato and green chile tart
Roasted Green Chile and Tomato Tart

1 recipe of The Ultimate Pie Crust
1/4 cup corn meal
1 cup green chile and caramelized onion dip
3-4 medium sized tomatoes (such as a Roma-size)
4 fresh roasted green chilies
salt and pepper
cheddar or Parmesan cheese, if desired

Get your pie crust rolled out and pressed into a 13×9″ tart pan, or like I did here, a half sheet pan.  Trim off the excess (and you will have some) and refrigerate the pan for about 30 minutes, while you get on with everything else.  Preheat oven to 450.  Line the crust with parchment paper and fill with pie weights – I use a bag of dried beans over and over for this purpose.  I even keep them in a bag labeled “Pie Beans.”  Bake the empty pie shell for 20 minutes, remove the weights and parchment and bake for another 5-10 minutes until the crust is golden on the bottom.  Set aside to cool.

Whip up a quick onion/chile dip if you don’t have time to make the full recipe by pureeing 4 ounces of cream cheese, two tablespoons of olive oil, a large garlic clove, two roasted green chilies and a tsp of salt in a food processor until smooth. Spread this mixture onto the bottom of the tart.  Then, sprinkle the 1/4 cup of cornmeal over the dip.  This will help absorb the juices from the tomatoes and chilies so you don’t have a soggy crust.

ingredients
Slice the tomatoes and chilies thin and layer onto your crust.  Drizzle with olive oil and sprinkle with salt and pepper.  I shredded up a tiny bit of leftover cheddar and Parmesan on top of mine and loved the result.  I think it’d be good without it.  Reduce your oven to 375 and bake for 25-30 minutes, until the tomatoes look slightly shriveled and bubbly.

Serve with a dollop of sour cream (really – it’s awesome) and enjoy!

Green Chile Tomato Tart

 

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Roasted Green Chile and Caramelized Onion Dip

Green Chili and Caramelized Onion Dip
Here in the West Texas/Eastern New Mexico region, we have a summertime tradition.  We wait all year for it and when the weekend comes, we can smell it in the air.  On every supermarket corner, there they are: green chiles, rotating in a huge, iron roaster over a fire, filling the air with the sweet and savory charred smell of heaven on earth.  A couple weekends ago, it was Chile Roasting Day.  It only happens for a couple weekends at the end of the summer or the beginning of the fall season, so there’s a sense of urgency to buy as many bags as we can before they’re gone.  There’s just one problem: letting them go to waste (they’ll mold within a couple weeks in your fridge) or freezing them, which takes away some of their magic, if you ask me.

So this year, we bought two bags like this:
bag of roasted green chilies
…and we promised we wouldn’t let them go to waste OR freeze them.  Maybe we should store up for winter, but there’s something pretty special about waiting all year for something.  Like a summer tomato.  It’s worth the wait and any other time of the year, it just isn’t the same. (blog post coming soon…)

So all week, I’m going to be posting green chile recipes!  If you happen to live in this region, go stock up because I fear this weekend will be the last.  If you don’t live in this region, I’m sorry.  It’s really the only thing we have on you because we have to deal with dirt storms for a third of our year and 100 degree heat for another third.  Let us revel in this, our only leg up on the competition.  (mostly kidding – I’d send you a bag, but I don’t want to freeze them). 🙂

Today your recipe is a roasted green chile dip with caramelized onions.  I posted about a caramelized onion dip last summer and I thought it would be the perfect base for adding some green chile magic.  So here you go, my friends.  Enjoy the first green chile recipe of the best week of the summer.

Roasted Green Chili Dip
Roasted Green Chile and Caramelized Onion Dip

makes about two cups

1/4 cup vegetable oil
3 TBS unsalted butter
2 large, yellow onions, sliced thin
8 oz cream cheese
1/2 cup sour cream
1/2 cup mayo
7-10 roasted, mild green chiles, seeded or not, it’s up to you.
1 TBS red wine vinegar
kosher salt to taste – I used about 2 teaspoons

In a large, deep sided skillet, add the oil and butter over medium-medium high heat until the butter starts to bubble.  Add the sliced onions and spread out into one layer and let them sizzle for about 5 minutes until they start to color.  Stir them around and repeat this process, not stirring too much to let them caramelize.  This process takes about 30 minutes and you want to err on the side of too caramelized than not enough.  Mine looked like this:
Caramelized Onions
Meanwhile, in a food processor, add the cream cheese, sour cream, mayo and vinegar and a teaspoon of salt.  Pulse until blended.  When the onions are done, scoop them into the food processor and add the green chiles.  I added just three at first, two seeded and peeled, and one whole, minus the stem.  It wasn’t enough green chile flavor for me, so I just kept adding them.  There are LOTS of amazing flavors in the roasted skins and since you are blending them up, it’s completely recommended to not peel the skins from your chiles when you add them.  So!  Add a few, pulse, and see how you like it.  Add some salt, pulse some more.  Add a few more chiles.  Really, it’s up to your taste and what you like.  We ended up adding 7 green chiles, 3 peeled and seeded and 4 whole (minus stem).  It was a perfect heat level for us AND we were using mild chiles, so obviously, with the hot variety, you might want to seed all of them.  I bought mild because I wanted LOTS AND LOTS of flavor without killer heat.  This is a fun game of taste testing, so have some chips ready.  Enjoy!