Last of Summer Tomato-Fontina Torte

Tomato-Fontina Torte with crispy Prosciutto

When I was at the farmer's market last week, I noticed bins overflowing with the end of summer tomatoes.  They were not going to win any beauty contests but they were ripe and they smelled really good.  I knew I wanted to cook with them but they were too nice to just make a sauce.  This torte is rich and delicious.  With a salad, it is the perfect dinner.

The dough needs to chill so make it first.  It is more like shortbread than traditional pie crust--the best part is that you don't have to roll it out.  Once all the ingredients are combined, you knead the dough until it is pliable then press it onto the bottom and 3/4 up the sides of 9" springform pan.  Chill for at least an hour or even overnight.

While the dough is chilling, slice the tomatoes  into 1/4" slices--or thicker if you want a more rustic torte.  Lay the slices on paper towel covered cooking sheets.  Sprinkle with salt.  This will cause them to release some of their juices so the torte is not runny.  After 30 minutes press a paper towel on the top of the slices to get them fairly dry.

Sprinkle 2 tablespoons of toasted panko in the bottom of the crust. Top with 1/3 of the tomato slices.  Scatter half of the crisp Prosciutto and half the Fontina-Romano cheese mixture.  Repeat with remaining 3 Tablespoons of panko, another 1/3 tomatoes, and the remaining prosciutto and cheese mixture.  Top with final layer of tomatoes and 1 tablespoon panko.  Sprinkle top with 1/4 cup Romano cheese and a drizzle of olive oil.

Bake on a baking sheet until crust is golden and cheese is melted.  About 45 minutes.  Cool for one hour before removing the springform ring.  Can be served cold or at room temperature.

My Birthday Cake!!

Vanilla bean cake with salted caramel mascarpone filling with chocolate ganache

I began researching and experimenting with this recipe about one month ago.  I knew I wanted a cake that had a pronounced vanilla taste and enough structure to hold up the dense mascarpone cream filling. The cake in this recipe is absolutely great and can be used as the base for many desserts.  This cake fed 12 people with a large wedge of leftover deliciousness that we ate for breakfast for many days--I'm pretty sure that birthday cake does not have any calories for the birthday girl!

The most important ingredient in the cake is the vanilla.  Make sure you use a fresh vanilla

bean. Carefully open the pod with a sharp knife and scrape out all of the paste.  To begin making the cake, cream the butter and sugar on high until very light and fluffy.  Beat in the eggs one at a time. Stir in the vanilla then alternate the wet and dry ingredients beginning and ending with the dry ingredients.  Divide the batter between two 8" layer pans that have been lined with parchment paper.  Bake at 350 F for 30 minutes.  Cool for 15 minutes in pans then turn out onto a wire rack.  Once cakes are completely cool, slice each cake in half using a long serrated knife.  Spread 1/8 cup salted caramel on the cut side of each layer.

The filling and frosting combine whipped mascarpone, salted caramel, and heavy cream.   In a large bowl, combine mascarpone and 1/2 cup salted caramel, 2 tbs sugar, 1 tsp vanilla, and a pinch of flaked sea salt. Beat on high until very fluffy.  In a separate bowl, whip the cream

until it begins to thicken.  Fold the two mixtures together and keep whipping on high until it is very thick.  Refrigerate for 30 minutes.

The ganache is very easy to make.  Don't make it until you are ready to assemble cake so it will be pourable. Heat heavy cream until it is scalded but not boiling. Remove from heat and add chopped chocolate.  Stir until chocolate is melted and glossy.  It should be slightly warm when you pour it over the layers and top.  If it is too warm it will slide off.  Use an offset spatula to smooth out the chocolate between the layers and on top of the cake.  The cake should be refrigerated overnight so the layers can set up.