Loroco & Tomato Rustic Tart
As our Independence Day festivities get closer, I wanted to try out a recipe that used a local staple ingredient to make a fusion dish. I knew I wanted that ingredient to be loroco. I thought up this recipe for a loroco and tomato rustic tart which I am glad to share with you, I do hope you give it a try! We ate the whole thing in one sitting for dinner.
You just need to make a pie dough, or buy frozen puff pastry dough. If you make your own dough, add 1/2 teaspoon of black pepper to the flour mixture before processing it. This is optional, to give the dough a little flavor. When your dough is ready fill it out with a mixture or locoro, onions, cream, tomato, parmesan and a good quality melting cheese. In my case, I bought Quesillo from San Julian, which is creamy and melts deliciously.
Loroco, is a vine with edible flowers that grows in El Salvador, the eastern part of Guatemala, and other Central American countries. It is an important and popular source of food in El Salvador and Guatemala. The plant’s buds and flowers are used for cooking in a variety of ways, including in pupusas.
Loroco & Tomato Rustic Tart
A The Foodies’ Kitchen Original Recipe
Serves 4-6
Ingredients:
1 recipe for pie dough (follow the link above),
or 1 lb store bought frozen puff pastry
1/2 lbs loroco, stems removed
1/2 medium sized white onion, sliced
1 tablespoon olive oil
3/4 cup heavy cream
1/4 cup white wine
3 plum tomatoes, sliced
1/2 cup parmesan cheese
Quesillo (scamorza type cheese)
Salt and black pepper, to taste.
1 egg
1 tablespoon water
Procedure:
- Preheat oven to 375 F.
- Heat a medium skillet, and add the olive oil followed by the sliced onions and loroco. Cook until the onion is translucent.
- Lower the heat, and add cream, salt, pepper and wine. Cover and let it simmer for about 5 minutes.
- Roll out your pie dough, or puff pastry, into 1/4 inch thickness. Don’t worry too much about the shape… it should be a sort of square or circle.
- Place the dough on top of a large cookie sheet
- Arrange the loroco and cream mixture in the middle of the rolled dough
- Sprinkle with parmesan
- Arrange tomato slices on top
- Finally, arrange quesillo slices to cover most of the mixture.
- Fold in the dough to make the tart, as shown.
- Prepare the egg wash, by whisking 1 egg with 1 tablespoon water. Brush the top part of the dough with it, to give golden finish. (this step is optional)
- Transfer the cookie sheet with your loroco tart to the oven and bake for 45 minutes.
- Serve warm.
Cheers!
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