Posts Tagged ‘parmesan gâteau’

Seasonal Eats: Basil & parmesan gâteau on oven-dried plum tomatoes

Saturday, September 7th, 2013

 

 

Photo: Courtesy Restaurant Les Fougères

In my last post, I wrote about the benefits of fresh, seasonal tomatoes. They’re showcased in this recipe from Charles Part, chef and co-owner of Restaurant Les Fougères in Chelsea, Québec. (Check out another recipe from Charles — summer fruits in lemon verbena and mint tea — here).

Preparation time: 10-15 min

Yield:  one 8-inch gateau, 12 appetizer portions

Basil & parmesan gateau

1 cup (250 mL) fresh ricotta cheese

1 cup (250 mL) fresh cream cheese

1 cup (250 mL) freshly grated Parmigiano Reggiano cheese

4 whole eggs

2 cloves garlic

Juice of 2 lemons

1 tbsp flour

2 tbsp melted butter

3 cups (750 mL) fresh basil leaves, cleaned and dried

1 cup (250 mL) sour cream

Grated nutmeg

Salt and pepper

Preheat oven to 325°F (160°C)

In a food processor, mix the cream cheese, ricotta and parmesan until smooth. Add eggs, garlic, lemon juice, flour, butter and seasoning. Process. Add basic and process until smooth. Add sour cream and mix until just blended.

Pour mixture into 8-inch (20 cm) spring form pan lined with plastic wrap.

Bake 50 minutes. Allow to cool for at least 6 hours.

To serve, use two spoons to make a quenelle (i.e., a small, oval-shaped dumpling) and place on oven-dried tomatoes (see below) drizzled with extra-virgin olive oil and sprinkled with pine nuts. As an alternative, you could also serve with fine crackers, rice crackers or croutes, or on a bed of fresh, sliced tomatoes drizzled with olive oil and sprinkled with pine nuts.

Oven-dried plum tomatoes

Preparation time: 10 minutes

Yield: 20 tomato cups

 10 plum tomatoes

¼ cup (60 mL) extra-virgin olive oil

2 tsp sugar

freshly ground black pepper

Slice plum tomatoes lengthwise and scoop out interior flesh and seeds. Toss tomato cups with oil. Place tomatoes skin side down on a baking tray. Sprinkle with sugar and pepper. Place in a very low oven (200°C) for 2-3 hours, or in a turned-off oven overnight. Turn over occasionally during drying time.