How to Make the Ultimate Tomato Tart and Greek Salad

[@geneyoon6128]

Oh my goodness could we possibly love Elle any more … she’s an absolute delight to watch. And her rapport with Bridget is so incredibly charming. “Thanks boo.”

[@anyasingh1188]

I adore Elle! Her recipe for baked potatoes is so good omg, my wife says they're comparable if not better than the ones you get at fancy restaurants.

[@nxstng7325]

Not sure why some people are complaining about the salad. I’m Greek and this was a staple on our table growing up. The only difference is we didn’t add green peppers or capers. We also added dill. Who cares if they are draining tomatoes or soaking onions in this version ? Y’all need to relax and try an actual Greek salad like this instead of one of those fake diner versions. I thought they made a very authentic version here.

[@seangorelik1668]

Seeing my ATK friends cooking together again gives me such joy.

[@rygy82]

Exactly what I was thinking!!! I've been so anxious to see everyone back in the studio! I can't wait to try Elle's tomato tarte!!! YUM!!!

[@blakedel5877]

As a Greek, I’ll say I approve the horiatiki salata (χωριάτικη σαλάτα). The only thing I’d say is I’d put in a LOT more olive oil on and dip nice bread in that oil which has mixed with the vegetable juices!

[@deniseg812]

I find this woman takes unnecessary steps and where's the lemon?

[@blakedel5877]

@@deniseg812 ha! Good point. It’s true though we don’t mix up a “dressing” we just pour everything on top!

[@nikm3r]

ladi kai to zoumi apo tis tomates einai h kaliteri vouta!

[@blakedel5877]

@@nikm3r αυτό ΑΚΡΙΒΩΣ! 🤤

[@peaceful3250]

That may be the traditional Greek way but to someone who isn't used to it, it's a very unpleasant idea.

[@ntheobsn]

Really enjoyed Elle’a presence on camera and the tomato tart is something my family will definitely enjoy! Thanks!

[@angelaanderson5360]

I was thinking to substitute basil for the thyme. Basil goes so well with tomatoes.

[@ArtU4All]

Basil looses a lot of aroma during cooking. You will be better off following the recipe exactlyand use the basil as the FRESH sprinkle once the tart is turned over 🌿🍅

[@deniseg812]

@@ArtU4All I do both

[@ykendall9836]

I thought exactly the same. I'm a big basil fan.

[@TruthTroubadour-xi9cc]

Yes, I'm not a fan of thyme. Tastes like dirt.

[@Liz-gr6tz]

The upside down tomato tart tastes amazing, just genius! If you cook it exactly like she did, you won't be sorry. And it was surprisingly easy.

[@Colemanwise1]

So glad new episodes are up on KZbin!

[@monazaki7227]

I want to work in America's Test Kitchen as a taster! This looks like heaven!

[@tracyt2246]

I just love Elle, I enjoy watching her cook, she is amazing!

[@damianrhea8875]

WOW !!!!!! Elle is STUNNING !!! Brigette is BEAUTIFUL, too !!!

[@skatingcanuck9837]

I like how Elle explains things. I made a tomato tart last year and was underwhelmed. Elle has convinced me to give it another try with this recipe :).

[@angelbulldog4934]

The seed part of the tomato is my favorite! When I make a salad with homegrown tomatoes, I make sure to cut them up first and put them directly on the lettuce before anything else goes into the salad bowl. By the time I finish prepping everything else, the tomato juice has run everywhere and that is my dressing. I don't need oil at all!

[@ssiowi]

Brilliant Elle! Many thanks for our next go-to for using our garden tomatoes! Five, wait a minute: Six Stars! Best from Spokane, WA!

[@nuutasi]

I swear if Lisa recommends it, I want to buy it!

[@oldcowbb]

these equipment recommendation save me so much time from doing the research, and they are absolutely spot on every time

[@carolwarfield8123]

We've had 20+ years of incurable illness & just when we're spiraling upward *bang* covid hits. This is such great therapy AND instructional. Luv luv luv!

[@vividimaginer]

elle is looking outstanding, wow!

[@janicemorin3485]

Going to make sure I have puff pastry dough in the freezer so I will be ready when my tomatoes ripen. Good to see my fellow Michigander Elle.

[@rudyvel]

Looks so decadent - thanks Boo!

[@ssmith4223]

I made this tomato tart and it was a winner. Even great leftovers from the fridge

[@PANDORACROOME]

Great seeing you Ms. Elle

[@QIKWIA]

👌🏿EVERYTHING looks so delicious!😋

[@skatingcanuck9837]

Thank you so much for this informative video about tomatoes. I learned so so much about tomatoes in such a short period. I agree with you about cherry tomatoes are very expensive and nowhere near as easy to find as grape tomatoes, so grape tomatoes it is for salads for me.

[@ArtU4All]

Watch out for the promos of sweet on grape tomatoes right on the sticker. Taste one. It’s a hit and miss. Some are indeed sweet and delightful..

[@chiaradamore-klaiman8692]

Elle is the best! Fantastic episode all around.

[@rvanda449]

So glad to see you guys back in the kitchen. You have taught me a lot about cooking over the years. I have recently started eating low carb and I find I am losing weight without that crazy making deprivation thing. Would love to see more low carb tasty meals.

[@hsbfoodrecipes]

Tomato tart looks delicious!❤❤❤❤

[@c.o.s.ismyname7701]

Love dried oregano. Yummy looking tart.

[@fondabadger9617]

I think I would top the tomatoes with pie crust, this looks so good.

[@mlmbeliever]

Tomato tart looks delicious!

[@johnpenwell6402]

The tomato tart is top notch, just made it tonight and it was a big hit. I couldn’t help myself and added some gruyere over the tomatoes before putting the crust on.

[@12oshinko]

We need a spinoff with Elle, Lan, and Dan

[@hollitheexaltedempress6957]

I will prepare this salad. I like vegetable dish ideas. It's hard for me to make a flavorful salad that I'll want to eat. I want to eat one for more than one day. I know how to cook most foods, but I need more fresh veggies in my meals.

[@johnpiccolini3305]

Is there any reason you have chosen not to peel the tomatoes first in the Tart? Flavor? Form? Would one reduce the cooking time for peeled plum tomatoes?

[@emorag]

Yummy!

[@jwillisbarrie]

The actual captions for the Deaf are appreciated.

[@Ana.Banana.77]

Wow that tart looks beautiful and delicious! Kudos chef ♥️ 🍅

[@cherylrosalis1948]

Elle is such a sweetheart.

[@SeansMusicVault]

Damn, I love this channel! Many thanks!

[@genehammond7239]

Great episode everything looked scumptious !!!

[@flybyairplane3528]

ATK,,ELLIE,,ILL Have to try that plum tomatoe pie,,then the other Greek salad,,thanks,,,, 🇺🇸🇺🇸🇺🇸🇺🇸

[@jean-francoisdaignault9612]

In Italian a tomato is still called a love apple : pomodoro (pl. pomodori)

[@ArburnAve]

Love Elle’s personality… boo

[@tomsparks6099]

I love Becky. She is up there with Julia and Bridget. I love a Greek salad but not crazy about Feta. I think Feta just overwhelms anything it is added to, especially in large chunks. A dusting of it is ok. Frankly, the salt content of this salad is over the top.

[@lisette1019]

If you try real Greek feta instead of the salty, briny mess they sell at local supermarkets here, you'd change your whole outlook! (Source: I used to feel the same about feta but just returned from Greece and tried the real thing, it's like night and day!)

[@marilynsnider8183]

I love the tomato tart. With the salad, I'd have to leave out the green pepper. Can't eat it.

[@DeborahCaldwell77]

I think I’ll try that wit maple syrup… and Laden frost? Interesting!

[@annettefrank2180]

Would this work with aged balsamic vinegar?

[@eraldway]

Where I'm from, the old way of saying tomato is Golden Apple. The world APPLE, in old germanic languages would refer to fruits in general.

[@DoughboyGod]

💙💙💙💙💙💙💙💙

[@hollitheexaltedempress6957]

Great

[@lisette1019]

My boyfriend and I just got back from Albania and Greece and are missing the food already, thank you for these two recipes and the tips and tricks! Going to follow it exactly and surprise my boyfriend 😊

[@stooge81]

Imma make this. Then, imma eat it.

[@Holly-bk4vy]

you're missing fresh mint, both as a garnish and an ingredient...it really helps to offset the potent flavors of the vinegar, olives and feta!

[@ViejoFeo56]

for some reason I wanted to add onions into the tomato mixture.

[@barbaracholak5204]

Hi ATK I need smell-a-vision 😋 Salutations from California

[@fairamir1]

I definitely would remove the tomato skins first. Odd she did not do that. I would also add a layer of Gouda cheese between the tomatoes and crust. I might also use canned whole tomatoes instead. Then top with chopped fine Basil.

[@johnr8588]

Looking very forward to re-creating the tomato tart!

[@SarahRenz59]

Re: The tomato tart, does the oven really stay at 400º F for the puff pastry? Seems too hot for a delicate dough like that.

[@Fuzzi974]

Gotta love how after being told the best part of the tomato is in the gel and how to chose the best tomatoes you went ahead with one of the worst tomatoes and removed part of it juices to then dunk so much olive oil on top that this salad can't be considered healthy anymore.

[@katiewray2525]

Yes it is! Olive oil is very healthy!

[@AirrowRocket]

Lemon??

[@Oliver-hh6hy]

i watched this

[@geekfreak2000]

J'ai faim...

[@dragonflyhill5748]

I hate cooked tomato skin. I always peel my tomatos.

[@RachelTribbiani]

As a gardener, avid tomato grower and seed collector/saver, I have to disagree with a lot of what jack presented as facts. Some tomatoes are bred (not GMOs - old-school breedings by farmers and gardeners) to have very thick walls and little to no seeds. They are used for sauces for example and are mostly shaped like plums. And calling something a beefsteak as opposed to an heirloom is very misleading. There are a lot of beefsteak heirloom tomatoes. Beefsteak is the shape and heirloom means it's an open pollinated and often old variety. There are cherry heirlooms, beefsteak heirlooms, plum heirlooms etc. Basic errors like this make me a bit vary to trust any info spread by ATK. Up until now, I was under the impression that you guys do your research before making these videos.

[@virginiafilitsis8277]

I cringed when you drained the tomatoes!! Im sorry, really. Because I appreciate the effort that's put into all your recipes!! But, the juice they let out along with the olive oil and salt are the what makes the salad so delish! Here in Greece we NEVER drain the tomatoes, but we take crusty bread and dip it in that wonderful juice. Thats the best part! We also don't put the onions in water beforehand. But thats not to say that you didn't make a beautiful salad. FYI, the so called "Greek salad" in the U.S. with the lettuce, chick peas and beets doesn't even exist here in Greece 😄!

[@strll3048]

Absolutely this!

[@MrJaws1972]

Exactly this! All of it! The only thing I would add is that, at least where I'm from (Crete), we don't really add capers in our salad. Perhaps it's a regional thing in other parts of Greece, but very uncommon in Crete.

[@strll3048]

@@MrJaws1972 I have never ever seen a Greek salad with capers and I was born and raised in Greece. I have also never seen one with capers abroad, either.

[@virginiafilitsis8277]

@@MrJaws1972 It is a regional thing. Im from Chios and we add capers, and I know a lot of other places in Greece that add capers as well...

[@nxstng7325]

Stop giving away our secret about the bread dipping!!! The Xenos don’t know about it

[@roymusejr5939]

Just put juicy tomatoes on a towel or paper towels to absorb the extra juice 🤷🏻

[@necrojoe]

Still too much water held within the flesh itself.

[@drgeniusphd]

the tart recipe

[@Blessrainable]

She said χωριάτικη σαλάτα like a Greek lady! … almost 😉

[@ArtU4All]

I would never drain anything off the tomato. Why? What is wrong with the natural moist acidity of the tomato in a salad? Less vinegar then, maybe? And if you are worried about the “bitterness” of the onions, why not mix them with the tomatoes alone first off, prior to mixing them in salad? Why soak into the water the natural flavor and the goodness of the onion for our health?

[@MissyA1966]

Tomatoes are a fruit! 🍅 🍅 🍅 🍅

[@angelbulldog4934]

So are most of the other things we consider vegetables. A fruit technically will contain the seed for reproduction. Things like carrots, parsnips, potatoes, turnips and the like are vegetables because the part we eat does not contain the seed. Too many years spent in the horticultural industry.. and in the kitchen.

[@randyk389]

So ketchup is a smoothie? Lol

[@amy3458]

@@randyk389 Yes, THIS!

[@kenmore01]

I thought they are berries.

[@amy3458]

@@kenmore01 Oranges are berries. 👍🏼

[@prettyboy54321]

No lemon juice in the dressing? No thanks.

[@nxstng7325]

I grew up Greek and we never put in lemon juice. The idea of lemon juice all over those tomatoes is awful.

[@ArtU4All]

I disagree about the “walls” in tomatoes. 🍅They became walls because that is what the industry GMO’d them to be for easy shipping. In the wholesome reality, what is not the “juice/gel” of the tomato is its MEAT. When naturally grown of a good variety, the tomato meat is luscious, aromatic and DELICIOUS. Such tomatoes have hardly any seeds. Real tomatoes have no walls. The supermarket surrogates, yes, those do 🫣

[@Onlythetruth247]

Vine ripened tastes better than the loose tomatoes, if you have a choice...in winter. If they were flavorless, no one would buy them.

[@conorturner853]

Elle has had a gastric bypass or something... Good for her.

[@Omega34685]

Horia-tiki?!?!?! Why can’t people bother to learn how to properly pronounce Greek words? There’s thing called Google translate and it’s FREE!

[@sandraseldon6734]

Why keep the skin on?

[@avalon449]

Skins should have been remembered. Indigestible.

[@sih1095]

Yes. Always remember the skins.. RIP

[@bobbyqroberts]

These demonstrations need greater respect for the ingredients. A Greek salad depends entirely on the quality of the ingredients and in Greece they are good. In North America, quality depends on appearance. Vegetables often are grotesque in taste -but beautiful in appearance. (a) The tomatoes are photography tomatoes. Letting them ripen, even to the point that they may start to grow mould at the stem end, will overcome much of the bad consequences of tomato breeding for shipping and “ripening” by ethylene gassing. (b) North American bell peppers are coarse in taste. The green peppers are unpleasant and I avoid them. Peppers here are grown under a sun that is not strong enough and are picked too soon at every stage. Forget about the consequences of varietal selection; what supermarket cares about the taste of a pepper? Use red peppers instead of green, unless you are in Greece or elsewhere similar. Reds are iess offensive. (c) The Greeks can be salt fiends. The usual feta is salty, too salty for me. OK if you use tasteless/unripe vegetables- salty feta goes better with the coarse green pepper. But if the veggies are good, use a tart feta. It can be hard to find, you may need to go to a shop that has a selection of fetas. (c) The onion is the same story. But there is no way that you can identify a sweeter onion at the supermarket. Yes, onions in Greece are nicer. (d) The usual Kalamata olives need to be treated at home to mellow the brine in which they are shipped. This will bring out their fruitiness.

[@theresaheywood9479]

A chef knows never to have nails that long.The bacteria, no matter how much you wash them will remain.Im.sure she's a good chef.But nails are.a big no no.If that was.a male chef with nails that long.People would soon.be complaining.

[@_garebear]

Tomatoes are disgusting, slimy, nightshade excrement that should have remained with the "poisonous" label. Once those slimy little seeds get near your food, they infect the whole table with their disgusting stench. Liked your video.

[@tamcon72]

That's the least you can do after that totally unnecessary tirade.