Main
Recipes
Frisee Salad and Tomato Tartan (Robert Irvine) Recipe

Frisee Salad and Tomato Tartan (Robert Irvine) Recipe

Posted by

Rate It!

Frisee Salad and Tomato Tartan (Robert Irvine)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 lb frisee
1 tbsp best-quality olive oil
1 tbsp best-quality champagne vinegar
kosher salt and fresh ground black pepper
1 3/4 cups unbleached flour, plus extra for rolling out pastry
1/2 tsp salt , optional
1 tbsp sugar , optional
12 tbsp cold butter, cut into bits (butter works also, but changes the flavor and texture of the crust)
4 tbsp ice water
10 medium- sized , ripe but firm tomatoes, thinly sliced
1 lb mozzarella ( skim milk cheese is fine or 3/4 lb and 1/4 lb parmesan or romano), thinly sliced or grated
1/3 cup dijon mustard
1 tbsp minced garlic
1 tbsp dried basil
1 tsp dried oregano
4 tbsp olive oil

Directions:

Tomato Tartan:
Filling:
Salad:
Cut off and discard the tough stem root of the frisee. Tear the leaves into bite-size pieces. Put the leaves in a large bowl and toss with the olive oil, vinegar and a sprinkling of salt and pepper.
Tomato Tartan:
Prepare the pastry by combining the flour, salt, and sugar in a food processor. Add the butter and combine until coarse crumbs are formed. With the machine running, add ice water, tablespoon by tablespoon, and keep the machine going until the dough rolls off the sides of the container into a ball. Cover the pastry with plastic wrap and refrigerate for 30 minutes. Use this time to slice the tomatoes and cheese. Roll out the dough with a little flour into a circle large enough to fit into a 10 inch tart pan or a pie pan. The dough will be about 1/8-inch thick.
Preheat the oven to 400 degrees F.
Evenly brush the mustard over the bottom of the pastry shell tucking in the edges. Cover the mustard with all the cheese, distributing it evenly. Beginning at the outer edge of the crust, make a spiral of overlapping tomato slices, working your way around to the center. In a bowl, mix the garlic, herbs and olive oil. Drizzle this mixture over the tomatoes.
Bake in preheated oven for 20 to 25 minutes or until golden brown. Remove from oven, let rest and serve atop frisee salad
Yield 4 servings

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3458.02 Kcal (14478 kJ)
Calories from fat	1923.36 Kcal
		% Daily Value*
Total Fat	213.71g	329%
Cholesterol	449.17mg	150%
Sodium	5714.28mg	238%
Potassium	1087.62mg	23%
Total Carbs	226.27g	75%
Sugars	31.14g	125%
Dietary Fiber	25.42g	102%
Protein	184.92g	370%
Vitamin C	36.9mg	61%
Vitamin A	1.7mg	57%
Iron	20.9mg	116%
Calcium	4740.4mg	474%

Amount Per 100 g
Calories	223.85 Kcal (937 kJ)
Calories from fat	124.5 Kcal
		% Daily Value*
Total Fat	13.83g	329%
Cholesterol	29.08mg	150%
Sodium	369.9mg	238%
Potassium	70.4mg	23%
Total Carbs	14.65g	75%
Sugars	2.02g	125%
Dietary Fiber	1.65g	102%
Protein	11.97g	370%
Vitamin C	2.4mg	61%
Vitamin A	0.1mg	57%
Iron	1.4mg	116%
Calcium	306.9mg	474%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Beef and Stout Pie

Olive oil, White button mushrooms, quartered and 17 more..
Artichoke Vinaigrette

Dijon mustard, Garlic, minced and 7 more..
Tomato Phyllo Pizza

Butter, melted, Sheets phyllo dough and 8 more..
Zwetschgenkuchen

Unbleached all-purpose flour, Salt, Sugar and 8 more..
Vodka Pie Crust

Unbleached all-purpose flour, Table salt, Sugar and 4 more..
Foolproof Pie Dough

Unbleached all-purpose flour (12 1/2 oz), Table salt and 5 more..
Tossed Eggplant Salad

Heads bibb or boston lettuce, torn, Romaine , torn and 15 more..
Three Cheese and Onion Easter Egg Pie

All-purpose flour, Salt, White sugar and 11 more..