Saturday, July 10, 2010
Harvest Recipe 1
We haven't had a real rain in about four weeks. But the garden, in spite of looking a bit brown, is producing. We've already harvested about 50 pounds of tomatoes, onions, and all the garlic. Tomatoes on toast for breakfast. Tomato sandwiches for lunch. Gazpacho for dinner. Tonight we feasted on tomato, onion, and cheese tart.
Unlike most tomato tarts, this one is not loaded with pounds of gooey cheese or mayo (both of which make my stomach churn). This is nice and clean. Once the zucchini and eggplant come in massive numbers we'll grill it and layer it into the pie, too.
Tomato, Onion, and Cheese Tart
1 (9 in) deep-dish pie crust
Dijon or grainy mustard
3 TBS olive oil
1-2 large onions, sliced thinly
salt & pepper
6 oz crumbled goat cheese, brie, feta or other favorite cheese
2-3 tomatoes, sliced thinly
fresh basil leaves
Place crust in tart pan with removable bottom or a regular pie dish and prick bottom and sides with fork. Line shell with foil and pie weights or dried beans. Bake at 375 for about 20 minutes. Remove foil and bake 10 minutes longer or until crust is golden brown. Cool on rack. Brush mustard on cooled crust. Heat oil is heavy skillet and cook onions until golden brown, about 15-20 min, stirring frequently. Add salt and pepper. Spread onions over bottom of tart shell and top with most of the cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and bake at 350 until cheese melts, 5-10 minutes. Put foil over edge of crust to prevent over browning. Top with torn, fresh basil leaves.