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I finally had enough tomatoes to make a Fresh Tomato Tart. It's one of my favorite summer recipes.
I got up early to pick some purple hull peas at Mr. Walker's pea patch. Afterwards, I ran into a friend who said she had an overabundance of tomatoes and that I should run by and pick some up. She wasn't kidding. I grabbed 10 and it didn't even put a dent in her supply. I'm looking forward to tomato sandwiches and, of course, tomato tarts this week. Thanks Sue.
Dave is at youth camp this week and Matt was in Spanish Fort, so I was forced to fend for myself when I got home from work. A wonderful gentleman had given us some fresh tomatoes from his garden, so I decided to make my favorite summer dish, Fresh Tomato Tart. It was fabulous. The recipe is from the Junior League of Jackson's cookbook, Come On In. The actual recipe has more specific measurements, but this is basically it (modified for grab-and-go families): Fresh Tomato Tart frozen deep dish pie crust mozzarella cheese, shredded chopped basil, fresh tomatoes, sliced salt and pepper extra virgin olive oil Preheat oven to 400 degrees. Spread bottom of pastry with mozzarella cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 30-40 minutes. Garnish with fresh chopped basil.
I finally had enough tomatoes to make a Fresh Tomato Tart. It's one of my favorite summer recipes.
I finally had enough tomatoes to make a Fresh Tomato Tart. It's one of my favorite summer recipes.
I finally had enough tomatoes to make a Fresh Tomato Tart. It's one of my favorite summer recipes.
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