Okara etouffe and goat cheese tomato tart

So made okara etouffee and a goat cheese tomato tart for the house for dinner tonight. Gotta love the roommates who will put up with my wanting to party on Sunday nights, restless baking, and countless annoying habits. But I think they secretly love me for it. But, just to show them appreciation for their friendship thought I would make them dinner. Turned out ok, except had to cook the tart a bit longer as the first time I pulled it out of the oven and tried to serve it it sort of fell apart on me.

Anyway...here is the recipe for the goat cheese tomato tart and the okara etouffee. They are both really easy recipes so go out and try them as tomato and okara seasons are coming to and end. Now to make bagels for tomorrow's and Monday's breakfast!!! and perhaps another glass of wine. Also there goes my plans for doin econometrics reading. Oh well. At least I have something to show for my procrastination.

Note: did not use basi oil on the tart. Also made just regular pie crust and also put the sliced tomatos on about half way through the baking. Sorry no pictures of the etouffee.




OKRA ETOUFFEE
3 c. sliced okra
¼ c. cooking oil
1 c. chopped canned tomatoes
1 med. onion, chopped
1 med. green pepper, chopped
Salt and pepper to taste
Red pepper to taste
¼ C. cracker crumbs or crushed potato chips
Spread okra in greased casserole; cover with oil, tomatoes, onion, green pepper and seasonings. Cover loosely with foil. Bake at 400 degrees for 1 hour or until tender, stirring occasionally. Uncover; top with crumbs. Bake until lightly browned. Yield: 3-4 servings.

Heirloom Tomato Goat Cheese Tart

Serves 6

Printable Recipe

1 1/4 cups flour
1/4 cup pine nuts, toasted
8 tablespoons butter, very cold, cut into small pieces
2 tablespoons water, or more if needed
8 ounces goat cheese, softened
8 ounces cream cheese, softened
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 pounds tomatoes, heirloom variety
basil oil
sea salt

Combine flour and pine nuts in a food processor and process until well mixed. Add butter and pulse several times just until mealy and butter has formed small pea size lumps. Add water, a little at a time, pulsing until enough water has been added to allow the dough to form a ball. Do not over mix. Remove dough (dough will be soft) and using a floured surface shape dough into a disk and wrap in plastic wrap. Refrigerate for one hour. Preheat oven to 350°. Remove dough from refrigerator and roll into a disk large enough to fill an 11-inch tart pan with a removable bottom. Trim excess dough from edges and dock crust with a fork. Line tart crust with parchment paper and pie weights (or dry rice or beans), and then bake for 15 minutes. Remove paper and bake an additional 10 minutes; remove from oven and let cool slightly. If you used rice or beans, discard. Combine goat cheese, cream cheese, basil, eggs, salt and pepper in a food processor and process until smooth. Pour into tart shell and bake until set, about 15 minutes. While tart is cooking, lay tomato slices on paper towels to remove some of the moisture, replacing towels as needed. Remove tart from oven and let cool slightly, then top with tomatoes in an overlapping fashion. To serve, garnish tart slices with a drizzle of basil oil and a sprinkle of sea salt.