Test cook Elle Simone Scott makes host Bridget Lancaster a showstopping Upside-Down Tomato Tart. Testing expert Jack Bishop reviews a variety of tomatoes. Test cook Becky Hays and host Julia Collin Davison make a beautiful Horiatiki Salata (Hearty Greek Salad).
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i watched this
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!
for some reason I wanted to add onions into the tomato mixture.
Elle is such a sweetheart.
We need a spinoff with Elle, Lan, and Dan
Elle has had a gastric bypass or something… Good for her.
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!
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.
Would this work with aged balsamic vinegar?
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.
J'ai faim…
Great episode everything looked scumptious !!!
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!
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.
So glad new episodes are up on YouTube!
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.
The actual captions for the Deaf are appreciated.
Vine ripened tastes better than the loose tomatoes, if you have a choice…in winter. If they were flavorless, no one would buy them.
I just love Elle, I enjoy watching her cook, she is amazing!
I swear if Lisa recommends it, I want to buy it!
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?
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.
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.
Tomato tart looks delicious!❤❤❤❤
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.
Looking very forward to re-creating the tomato tart!
Great
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.
I want to work in America's Test Kitchen as a taster! This looks like heaven!
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.
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?
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 🫣
I think I would top the tomatoes with pie crust, this looks so good.
Really enjoyed Elle’a presence on camera and the tomato tart is something my family will definitely enjoy! Thanks!
ATK,,ELLIE,,ILL Have to try that plum tomatoe pie,,then the other Greek salad,,thanks,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
I hate cooked tomato skin. I always peel my tomatos.
WOW !!!!!! Elle is STUNNING !!! Brigette is BEAUTIFUL, too !!!