Creamy Artichoke and Garden Tomato Tart

October has come, and summer seems to be long gone. It has been snowing a fair deal already, as if retribution for last year’s mild winter. It snowed last weekend. It also snowed last Friday, causing all sorts of havoc on roads.

Rewind back a couple weeks ago. The tomatoes were still happily growing late in the season, abundant and green, when my sister hurried outside to harvest them amidst the frost warnings. Now, they are ALL getting ripe. A large abundance of fresh, flavorful heirloom tomatoes straight from our backyard. In boxes on the floor, all over the kitchen table, filling up the fridge…

There doesn’t seem a better way to celebrate this bountiful harvest than adorning a homemade quick puff pastry tart with artichoke filling. To top it off, I added a variety of tomatoes including yellow pear and zebra (with green and red stripes), as well as other mystery types. One is a pinkish colour, while another a more conventional tomato red. Just use what is on hand for a delicious treat – layers of crisp flaky pastry, creamy and tangy artichoke, and succulent tomatoes.

Creamy Artichoke and Garden Tomato Tart
Creamy Artichoke and Garden Tomato Tart
All the glorious tomatoes
All the glorious tomatoes

Disclaimer: I have no gardening talent. Luckily my sister does.

Alsatian Tart

I was hungry and it was a Sunday afternoon, so I decided to make an Alsatian Tart, which turned out to be a pastry crossed with pizza sort of too good deliciousness. Too delicious to possibly be good for you, so I need to tell myself not to eat this every day. But hey, it does have all the food groups at least (fruits/vegetables, grain, dairy, meat, pastry).

Alsatian Tart, a savoury goodness from the Alsace region in France
Alsatian Tart, a savory goodness from the Alsace region in France

This tart looks quite akin to a pizza, and the topping pairings would work well on one. But this in particular is not a pizza, as the Alsace Tart has a pastry rather than bread base. I cut some homemade puff pastry out into a circle and baked it to let it rise. My thin piece of rolled dough rose nicely in the oven giving way to flaky layers of golden pastry.

See all those golden puff pastry layers
See all those golden puff pastry layers

I layered the top with thinly sliced potatoes. I believe this is a German influence, as the Alsace region in France is along the German border. (Yes, remember history class where you learned Germany’s prior annexation of Alsace-Lorraine from the Franco-Prussian War was one cause of resentment that led to World War I?) I also topped my pastry with caramelized apples and red onions, spices, Edam cheese and a bit of bacon. Bon appetit!

Having a slice!
Having a slice!