Savory

Plum Tomato and Gruyère Tart by Judy Kim

by Judy Kim


Plum Tomato and Gruyère Tart

Yield: 1 (9.5-inch) Tart

This is a tart that you will want to make multiples of. It is great as an appetizer or a light lunch served with a green salad. I use the step sister to the popular heirloom tomato variety, the plum tomato. While heirloom tomatoes are beautiful due to their interesting shapes and colors, plum tomatoes are equally great during peak season and more often found off-season.

INGREDIENTS

Single crust Buttermilk Pie Dough

All-purpose flour, for rolling

1 ½ pounds plum tomatoes (about 5 to 6), sliced thinly, about ¼-inch rounds

1 teaspoon kosher salt  

6 ounces freshly grated gruyere cheese

1 large garlic clove, finely grated

2 teaspoons chopped fresh thyme

Freshly ground black pepper

1 egg, beaten with 1 tablespoon water

1 tablespoon extra-virgin olive oil

Fresh basil, for garnish

DIRECTIONS

  1. Prepare the double pie crust recipe, which can be made in advance, save the other half for later or make 2 tomato tarts. If frozen, thaw overnight in the refrigerator. Let pie dough come to room temperature, about 5 minutes. On a lightly floured surface, roll out round disk to ¼-inch thickness. Keep dough moving and apply just enough flour to prevent it from sticking. Gently fold into quarters and transfer onto 10-inch tart pan. Carefully push the pastry into the corners and sides of the tart pan using the flat side of your index finger while avoiding stretching the dough. Use rolling pin to trim excess pastry, transfer excess to refrigerator for an optional decorative design.

  2. Lay sliced tomatoes in a single layer on a prepared half sheet pan with paper towels, season with salt; set aside to drain excess water, about 10 minutes. Blot top of tomatoes just before using.

  3. Place oven rack in middle with Baking Steel or a pizza stone and preheat oven to 400°F.

  4. In a medium bowl, combine cheese, garlic, thyme and ½ teaspoon black pepper; spread cheese mixture evenly inside the tart shell. Place tomatoes in an overlapping design until the surface is covered.

  5. Place the tart on a rimmed sheet pan and just before baking, lightly brush pastry with egg wash. Cover only the crust loosely with foil and bake directly on the Baking Steel or pizza stone. Bake for 10 minutes and remove the foil; continue baking until tomatoes are tender and crust is golden brown, about 20 minutes.

  6. Transfer to a wire cooling rack for 15 minutes. Finish with drizzle of olive oil, cracked black pepper and chopped or torn fresh basil. Serve warm or at room temperature.

CRUST OPTIONS: 

  • Leave crust plain, place in freezer until ready to use.

  • Using a butter knife, score edge of pastry on a diagonal all the way around. Place in freezer for 15 minutes or until ready to use.

  • Before freezing the tart pan, flatten the top rim of the pastry by pushing your thumb and index finger around the edges; chill in freezer. Roll chilled excess pastry to 1/8-inch thickness, cover both sides generously with flour and cut with pie cutters in various leaf shapes. Place leaves in a single layer on a rimmed sheet pan sprinkled with flour. Chill until frozen. Apply frozen pastry leaf cut outs with egg wash; partially cover the edge in a loose pattern of leaves or create a full wreath crown over the entire circumference. Place in freezer until ready to use.

Korean Mung Bean & Kimchi Pancakes by Madeline Chen

by Judy Kim

Korean Mung Bean and Kimchi Pancakes by Judy Kim.jpg

Korean Mung Bean & Kimchi Pancakes

An update to my Mom's Bindaeduk, mung bean pancake recipe. This an easy recipe to modify to your taste. I added ramps because they are in season and the addition of a Korean perilla leaf to each pancake gives it a fresh grassy flavor and a pretty presentation. But to simplify the steps, chop the perilla leaf and add it to the batter. When in doubt, always add more kimchi! For meal prep, make extra batter and make them fresh easy day. It will keep for a couple of days.

Yield: 4 to 6 servings

INGREDIENTS

Pancakes:

12 ounces yellow skinless mung beans

2 tablespoons white short grain rice

¼ pound pork (shoulder, loin or boneless pork chop), roughly chopped into 1/2-inch pieces

Kosher salt

2 cloves garlic, roughly chopped

½ cup low sodium bone broth or chicken broth

1 cup chopped kimchi

1/4 cup reserved kimchi liquid

1 onion, diced

4 scallions, finely sliced

4 ramp leaves, finely sliced (optional)

Grapeseed or canola oil for pan frying

1 bunch perilla leaves (or shiso leaves)

Sauce:

¼ cup soy sauce

1 teaspoon sugar

½ teaspoon dark sesame oil

1 tablespoon toasted sesame seeds

4 scallions, finely sliced

DIRECTIONS

  1. Wash mung beans and rice in a colander until water runs clear. Transfer drained mung beans and rice into a bowl and fill with filtered water until just covered, soak overnight in the fridge.

  2. In a large bowl season pork with ½ teaspoon salt, set aside.

  3. In the bowl of a food processor add drained mung beans, rice, garlic, broth and 1 teaspoon salt. Pulse until slightly smooth but leaving some texture. Transfer to large bowl with pork, fold in kimchi, kimchi liquid, onion, scallions and ramps.

  4. In a large nonstick pan over medium-high heat, add drizzle of oil. Add large spoonful of batter and spread into a thin 3-inch diameter pancake. Fry until golden brown on the bottom, place and press perilla leaf on top and flip; fry again until golden. Make pancakes in batches and add oil as needed. If batter is too thick, add splash of broth or water. Transfer pancakes to a plate.

  5. Combine all sauce ingredients with 1 tablespoon water in a small bowl and serve with warm pancakes.