Agriculture Reference
In-Depth Information
Remove the puff pastry from the freezer and defrost in the refrigerator for about 2 hours.
Combine the olive oil and onions in a large skillet over medium heat. Cook, covered, until
the onions soften, about 15 minutes. Stir to make sure the onions aren't scorching, replace
the cover and reduce the heat to medium-low. Continue cooking, stirring occasionally, un-
til the onions are golden and sweet, about another 45 minutes. Set aside to cool.
Cut the tomatoes in half vertically, then slice each half horizontally as thinly as you can.
Arrange the sliced tomatoes on a jelly-roll pan and sprinkle liberally with salt. Set the pan
at a slant and let the tomatoes give up their liquid for at least an hour.
Heat the oven to 400 degrees. Remove the puff pastry from the refrigerator and unfold the
sheets. Beat the egg until it is pale. Using a pastry brush, paint a thin strip of egg wash
along 1 narrow edge of 1 pastry sheet. Arrange the second sheet so it is overlapping just
along the painted edge and press to seal. Transfer the pastry to a baking sheet lined with
parchment paper.
Scatter the cooled onions down the center of the pastry; they will not make a uniform
layer. Drain the tomatoes. Arrange the tomatoes in overlapping slices in the center of the
pastry on top of the onions. Drizzle a little olive oil on top of the tomatoes. Scatter the
olives over the top, then shave the cheese over everything.
Fold the top and bottom edges of the pastry over to barely overlap the tomato filling. Fold
over the sides in the same way. Cut a notch at each corner to reduce the thickness of the
pastry there. Paint the edges with egg wash and bake until the pastry is puffed and dark
brown, about 30 minutes.
Remove from the oven and scatter the torn basil leaves over the top. Let cool slightly be-
fore serving.
Golden Tomato Soup with Fennel
If you only know gazpacho as that liquid, finely chopped salad that's so often
served, try following this basic technique - the real Spanish way - using any kind
of good, ripe tomato. The soaked bread gives the soup a light creaminess that per-
fectly mellows the tomatoes' tart, rich flavor. If you don't have golden tomatoes,
red will work.
Pimenton is a smoky Spanish paprika.
