In the most recent Bob Apetit, in her Cooking Life column, Molly Wizenberg was talking about how great it is (can be) to put recipes together and come up with your own. Her melding was Cafe Lago meatballs sauced with Marcella Hazan’s tomato-butter-onion sauce. I made this tomato tart today, that was a combo of a recipe from Gourmet, and instructions on the box of puff paste for how to make a shell. The tart recipe was originally in Gourmet’s August 2002 issue; one of those “good” issues that I’ve made at least three or four dishes from. August ’02 it’s the tart, the yellow cake, the wine jelly, the nectarine bars, the chicken breasts, and the zucchini-tomato-corn salad – of course, all not necessarily as quite written, or even, like the chicken breasts, I’d already made, just not necessarily this way. Gourmet’s editors liked the tart recipe enough that it’s in the 2009 Gourmet cookbook (Gourmet Today, that I got for my birthday this year), with improved instructions – bake the thing instead of broiling, so the tomatoes actually get cooked. I made two tarts. I used caramelized onions on one, and on the other, Molly’s leek confit.
