Alison Makes The Best (and Easiest) Tomato Tart You’ll Eat This Year | Home Movies with Alison Roman
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- Опубліковано 9 вер 2024
- It’s tomato season which means you’re hopefully eating them out of hand like apples with a little salt, but when you’re bored of that (?), it’s time for a tomato tart. This one, with a peppery, cheesy, Cheez-it-like press-in crust, should be overflowing with every kind of tomato you can find (no pre-roasting or pre-salting needed). When the proportions are right and it’s done well, it will be perfect every time: transportable, snackable, sliceable-honestly, what can’t this tomato tart do? Even if your tomatoes are average to mediocre (I lucked out with some solid A- tomatoes here), in this tart, they will emerge perfect. Chefs kiss!
#tomatotart #tomatoseason #summertomatoes
Recipe:
www.alisoneroman.com/recipes/tomato-tart-with-garlic-and-capers
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Video Chapters:
0:35 Welcome to Home Movies
1:45 You should get a tart pan
2:21 Making the crust
4:44 Browning the butter
7:38 Pressing the crust into the tart pan
9:12 Crust goes in the oven
10:45 Fill the crust
11:43 Slicing garlic and tomatoes
12:27 Layering the tomatoes
13:27 Baking the tart
15:29 Making the salad
16:20 Eating the tart
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Alex Bliss @albertblimp
Audio: Yves Albaret @yvesarmand
Camera Operator: Daniel Rampulla @danielrampulla
Camera Operator: Johnny Frohman @johnnyfrohman
Graphics: Gordon Landenberger @gordonlandenberger
Editor: Maya Tippett @maya.tippett
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Links:
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Microplane: go.shopmy.us/p...
Kitchen scale: go.shopmy.us/p...
Polenta: www.middlebroo...
Tart Pan: amzn.to/3Ak56lA
Diamond Crystal Kosher Salt: amzn.to/3YHjr5O
Hey Roman don’t listen to the naysayers that have never done anything creative in their lives. Creativity REQUIRES change or else burn out is inevitable. Personally I think the new video format is SUCH A JOY to experience as a viewer! Relaxing, refreshing & witty as always.
Here, here! I was very unsure after watching the first episode mostly because I was used to watching her older videos, but I am enjoying every single episode from this new season equally.
Oh cool you think its good that's great ... that means anyone with a different opinion is a non creative naysayer ? lol clown.
the charisma you have is insane. Love watching you cook! (and love your recipes).
BUT for all interior design lovers out there, we NEED a tour of your house. It looks absolutely beautiful :D
I’m pregnant and cranky and exhausted and this is what I’ve been craving. I usually follow everything Alison says to a T, but I didn’t brown my butter. I just couldn’t cope with one more pot to clean, so I nuked it in the microwave like a heathen. I had really heavenly heirloom tomatoes and amazing olive oil, so I gave this a whirl. OMG. I want to eat only this forever from now on. It made me crave cottage cheese or ricotta or Burrata, so I opened up some Burrata and ate that on the side with olive oil and pepper and salt. FUCKING PHENOMENAL. Chef’s kiss, no notes, yum delish, etc. Maybe next time when I’m not tired and annoyed with the world, I’ll brown the butter. 😂
The reason I love Home Movies so much is how open and honest Alison Roman is. I relate so well to her personality and way of cooking. Thanks for helping me enjoy cooking even more!!!
I made this tart last night and not only was it the easiest tomato tart I’ve ever made, it was definitely the most delicious! The crust was truly spectacular and I can confirm 100% it tastes like a cheez-it (but even better). Thanks for this recipe Alison!
Just putting in a plug for making this delicious tart off season with Roma tomatoes that have been sprinkled with cream of tartar as well as salt and pepper. The CofT enhances the tomato flavor and makes an acceptable tart a great one.
Can I just say how grateful I am for grams, etc in your recepies. Love it! 🙏
The reason Alison remembered incorrectly what she called for in the recipe about browned butter in the cookbook is because she says the browned butter is optional in the cottage cheese cake and tells a similar story in that recipe.
Browned butter is such an easy way to elevate the flavors of just about everything!
I never browned butter and so glad to know this!
I love everything about your kitchen - the fireplace, the stone oven, the stove, that counter, and to top it all, the industrial/restaurant sink! ❤ The tart looks delicious too, I can’t wait to make it!
I’m going to try this! I have so many tomatoes from my garden. I will say the emphasis on cooking quickly isn’t just like for people wanting food quickly , for me as a busy mom I try my best to cook in bigger batches but often the day gets away from you and your kids are saying they are hungry and it’s up to you to do the feeding and you want to do it well before bed. Idk it’s just life. Like not everyone only has themselves to feed.
I make tomato pies and tarts every summer and I'm always mildly disappointed. The crust usually gets too soggy and the tomatoes are swimming or wading in their juices. NOT THIS tomato tart. This was by far the BEST tomato tart I have ever made. And is was SUPER EASY to make. (I don't do well with rolled out dough and this press on was so easy.) )My husband, coming from an Italian family, is a huge fan of tomato tarts. I can't describe how incredibly happy he was when he starting eating this last night. Then he started quizzing me: Was it hard to make? When can you make again? I felt incredibly accomplished--but I gave Alison all (most!) of the credit. We're going to a backyard party this weekend and he asked if I could make this for the party. He is so anxious to sow off this tomato tart. A big home run! (Confession: I did salt and drain the tomatoes--but only because they were big juicy tomatoes.
I baked the crust and the tart longer than the recipe and, while delicious, the crust was soggy in the middle. I did salt and blot the tomatoes as dry as I could. How to keep the crust crisp:
@@joycelynfleming9952 It's just very hard. It might be an oven thing but I also love tomato tarts and have made all kinds and the crust is very inconsistent.
I absolutely love the casual way you cook!
It is so much fun to watch you .
I made some modifications on the crust to fit some friends eating GF and low carb. I used 3/4 cup of almond flour, 1/4 cup coconut flour, and 1/4 cup Lupini bean flour to mimic the polenta. The crust came out great and crispy with that Cheese It flavor. Just wanted to share for any who are looking for substitutions 😊
Appreciate! 👍
Thank you!
I love this tart. It is so easy and anytime I make it I end up sharing the recipe. It is a very good tart. I made it in the dead of winter for a New Year’s Eve party with subpar tomatoes, and it still slapped. Please, make this tart.
I MADE THIS RECIPE - HOME COOK! ...... had a big fight with the crust dough until I realized that it was just too dry.... and added about 2 1/2 more tablespoons water to the really crumbly mixture and then it came together........mmm... after 55 minutes in the oven I just put it back in for another 40 minutes......it's VERY VERY LIQUIDY.... tomatoes not cooked down enough...... ok, pulled it out, cooled...... it is delicious...which is what counts the most....although it was going on 8pm by the time we ate dinner!
I hate pre-salting and draining tomatoes because the juices are just so flavorful! Love that there's less waste with this version.
I can't wait to make that tart, It looks like summer.
This is different than your old videos but you are you and it is your show! I encourage you to grow and try new things…there are a lot of people “who don’t like change, whine, whine”…. Not your problem…live your life, fulfill your dreams!
As a native Jersey girl, I must say, that is a Garden State-worthy tomato tart😋
Alison's disdain for the flies 🤣🤣🤣🤣🤣🤣
“You could fondle this tart for a long time without risk of it becoming weird!” 😂 you kill me! So cute 😜also great recipe!!!!! thanks🙏
Browned Butter CHEEZITS.....I'm in.
It's beautiful that this deeply savory tomato tart is my favorite recipe from Sweet Enough
Almost forgot....Love that top!
I appreciate your team for fact-checking you! They got your back
I’m really wanting to make this, how delicious! P.S. It may be just me and scrap this if so but I find all the different camera style shots distracting and tad overwhelming? Xx
A bit too much shaky-cam, for me. It’s usually done to make things seem more hip and edgy, but Alison doesn’t need any help with that!
Thank you for adding metrics to your recipe❤
This looks so delish! I can't wait to make it!
I love your new show. It’s been fun watching you grow your presence and business. My niece thinks you are the Ina Garten of her generation. That’s a high compliment!!
Had to use a little bigger springform cake pan and was short on parmesan, still delicious. Thank you : )
In the new videos I find the camera work dizzying. Whoever is filming the food cutting and assembly shots need to stop moving the camera. We watch these videos at 1.5x speed so it’s worse.
Girl if you’re not watching it at normal speed then that is your fault 💀
……..watch it at the normal speed
The editing on this video is chefs kiss ❤
I love this show and I LOVE this new Alison era. I'm in!
“fondle the tart” sounds like a party game from the 40s and conversely also sounds like something Elizabeth Taylor would’ve drunkenly yelled in Who’s Afraid of Virginia Woolf.
Such an original crust! I haven’t ever tried a crust like this with just 2 Tbsps of water unless it was all flour.
I make polenta crusts but differently bc I cook the polenta first with water, seasonings, herbs and let it set in fridge for a couple hours before baking w/toppings.
This looks soooo delicious !! Nothing beats a fresh garden tomato in any recipe ❤
Really love these and getting used to the new set up!!
Oh Alison that half a second smirk 13:45 about it being fun looking for the sausage .😂 priceless. I played it back 5x❤
I’m (still) obsessed with the new vibe
Best to use a 9-inch tart pan. The 10-inch tart pan from Williams Sonoma is a hair big for the recipe. The dough pulls away from the edges and not enough crust for the bottom for the 10-inch pan. I stretched it and it cracked and separated. Had to make it twice. It's perfect in the 9-inch pan. However, it was delicious both times. Just sayin.
I have made this so many times and it is so great to see you make it. Thanks.
But there are both sweet and savory pies and tarts.
Alison rating it an A- and the editors saying she's a Virgo so A- is great and so top tier based
No one ever needs to go Goodfellas thin with their garlic slicing, lol
Alison! I’m so glad I saw your post notif❤ it’s almost your birthday (mine too) I hope we get a bday episode. Ilysm❤❤❤
Me too!! 31st august!! I love the A- Virgo reference!!! I’m totally the same!!
fondling a strong pie crust tart dough... hmm i am getting into this!
Alison is soo channeling her inner Valerie Cherish!! "We're gonna bleep that out, Jane." HAHAHA
Also, great job with the production, editing, and music!
I thought the Rooster crowing was a sound overlay, not an actual Rooster on your property. hahaha
Oooh I feel like this is where the new style of Home Movies has kind of brought back the energy and vibe of the old style, and really found its footing. Also is there a new camera? Coz the video quality is wow 😍😍. Stunninggggg.
We made this last night. There's so much umami that it should be illegal!
I will make the tart! The crust recipe looks easy!
Hey Roman I dig you and your show a lot. I think this new iteration without your old director/producer/crew from the Brooklyn apartment has lost some of [actually a lot of... even most of!] its pizzazz and fun-ness. If someone is telling you to be the new version of Martha/Nigella/Ina they are not giving you good advice. Here's my actually good advice: get the gang from Brooklyn back together up there in the Catskills and have fun. I'm always going to watch your shows, but I would watch TF out of THAT show.
YES YES YES EXACTLY. I stopped watching Alison after she moved :(
I love when people let people try different things
it’s really not much different at all, so to say it’s lost MOST of its pizzazz and fun-ness seems quite rude to alison. maybe you were never here for her than, cause she’s exactly the same.
That’s why she changed the format she wants it about her not Alison and the gang.
Alison, you’re doing wonderful!! You still seem the same to me, I think it’s just the silly editing that people miss. I don’t think you need to do what this person recommends
Loved this vlog you are one of the best
Such a great recipe!
Delicious and good recipe 😊
I don't even like tomatoes but that looks damn good.
Can’t wait to make this!❤
ok 2 questions: 1) what happened to that delicious looking sausage you were frying up? 2) where is that adorable button-up vest from? we need to know!
I just made a key lime pie and it reminds me of the Graham cracker crust. I'm sure it's very different but the texture of the dough and the assembly inside the tray in similar
" and I would" LMAO
There is a loss of joy in these new videos…bums me out.
She’s radiant; what the hell are you talking about?
Lmfao find the sausage!! 😂😂😂😂😂
When I questioned whether a tart should be sweet vs. savory, my fiancé quipped, “I always thought a tart was like an open-faced pie.” 😂
As others have said: "Thanks for the metrics"!
"The capers, which are optional" WHERE IS THE REAL ALISON AND WHAT HAVE YOU DONE WITH HER?
Yummmm!❤
***Bats her eyes, mandates direct eye contact from the camera*** -- "What a fun game."
Alison I love your recipes but not sure what I did wrong on this crust. I didn't seem to have enough crust to fill my tart pan. Also as I tried to spread it was sticking to my fingers and not easy to spread. I then wet my hands and that definitely helped. Any thoughts from anyone??
No more Dave??
i’m beggingggg you to cut out the bag crinkling sounds my little ears just can’t take it 😭
Just to be clear: should we use brown butter or does it matter? ;)
Did you grease the tart pan? I didn’t see any mention of it in the book or here.
Another recipe in your book says you could use brown butter but it doesn’t matter. So you wouldn’t do that to us every time 😊. I think it’s the cottage cheese cake.
Add anchovies!
I've had round cutting board envy for a while- where is yours from, my love?
Can anyone tell what paint color her walls are?? They look gorgeous and I am about to paint my kitchen :)
What lipstick are you wearing in this video? I love it!
does anyone happen to know where to procure the oversized brown glass bottle she uses for her olive oil?
Alison, where is your wedding band from? Do you mind me asking?
This is not the same place as your apartment. Is it a set?
Clearly not?
i'm trying this right now and am so excited! i do have one question: why do we need a specific tart pan? why can't i use the springform pan i already own (i actually can, i'm doing it right now)? but what's the big difference in the result, if there is one (except the obvious more crust surface due to the wavy nature of a tart pan)? thank you!!
this looks unreal we ❤ 🍅 szn
ok, which cook book is this recipe in?..... I couldn't find it in either "Dining In" or "Nothing Fancy"
Sweet Enough, the newest one
Yum! Could I use cornmeal instead of the polenta? How would that change the crust (asking as someone with way too much cornmeal in my pantry atm).
I have the same question! I bought a bag for the blueberry tart and have a lot leftover. :)
Oh I just saw in the printed version of the recipe it says you can use cornmeal or polenta!
I believe that _cornmeal_ is the _same as polenta_ . It might be a different color, polenta is usually made with yellow corn.
Cornmeal could be yellow corn too but it could be made with white corn….
Be careful of the grind. Cornmeal comes is similar grinds as polenta…
Maybe I'm wrong but I always thought that cornmeal was polenta....
@@Sdority905 You’re correct, cornmeal is polenta. I think they started labeling some cornmeal as polenta as a marketing strategy. And to also clear up confusion among people who weren’t sure what was what. Also most polenta, perhaps all polenta, is made with yellow corn. Whereas in America cornmeal can be made from white corn especially in the American south.
Anyone know the brand of scales Alison is using?
go.shopmy.us/p-4173909 ( links in the description : ) )
Anyone make this in a regular pan? Was it hard to get out?
So unfortunately, I am one of the people who doesn't like the new setup. I totally understand wanting to switch things up and even working with different people. But I really loathe the new camerawork (the shakiness drives me crazy and makes me dizzy), and overall the show just feels way more serious and kind of hollow. It's just lost that playfulness and humor that made it unique. I hope this isn't coming across as too harsh, as I really am a big fan (I own all 3 cookbooks and they're signed!), but I really urge you to take the negative feedback into consideration and hopefully find a middle ground between the old show and wanting to evolve as a chef.
but would you take it on a hike?
I've said it a few times tbh only because it makes me sad, I've always loved your content Alison but this new set up is not working for me, it has a really oppressive vibe that makes me feel really awkward, do these people not like you or something ? its so bleak and joyless compared to they way they show used to be. Please I beg you consider this going forward I long for the old days with happy Alison.
I think they’re just going for a more chill and relaxed vibe now (judging by the jazz music), which was jarring at first compared to previous videos but it’s working now!
I respectfully disagree. I’m here for the food first. And I think the charm and humor is always there. ❤️
I disagree too! I like this new chapter, new era! It's giving WIFE, its giving wholesome class!
Yeah I’m not really having a problem with Alison it’s more the crews distant we don’t know what you’re talking about vibe when she talks to them, I find it so uncomfortable when she makes a joke or takes to them about something and they have virtually no response
I actually LOVE this sensible, calm, down to earth, presentation. Never before have I felt like I’d like to sit down and talk with her. Never before have I thought I’d like to have her for a neighbor. I feel like I know her better and understand her reasoning and perspective than ever before. Just my point of view. I don’t take issue with change.
Will this pizza?
There seems to be a bit more pretentiousness to your recent videos. I miss the ones from your apartment as they seemed to have more character but good for you for upgrading.
look I’m going to make the tomato tart this weekend and WILL brown the butter. Easy. But your skin looks MARVELOUS and I’m also going to need the lowdown on the Alison Roman skin routine. 🫡
Alison if this new iteration is about you and not “you and the gang” please stop involving this new gang the interactions with them are so awkward and cringe, if it’s about you only now ? talk to the camera and stop lapsing back into the old style.
5 people on cameras? And it’s too long!!
please ignore the bizarre comments about the new setup, you’re still coming off the same and doing great!
I guess today's lesson is... Read the damn recipe before taping. Delish.
Save yourself the aggravation and make a recipe and a half of the crust. Trying to pat and spread it thin is a bear!
What size tart pan did you use? Mine was a 9 inch and the dough was perfect.
@@lavenderamethyst6050 10 inch. I think that’s what she used as well
15 minutes under water will thaw almost anything. Not a turkey though. I would add the evoo after the cook.
goodfellas thin?
this is a pizza