Not a great year for tomatoes..., normally I am scratching my head wondering what to do with a million tomatoes all ripe at the same time.
This year I just had a few cherry, grape and plum tomatoes with a couple heirloom that survived the blight, chipmunks, deer and slugs. I wanted to use them in a way that would showcase their amazing flavor and delightful colors.
Also a nice vehicle for some of your fresh herbs.
I whipped up this wonderful tart for a wine tasting dinner party at my Uncle's house.
It was delicious, I think the Parmesan crust really makes it. I can brag about it because it is not my recipe. It came from my new favorite cookbook
Hmmmm...thinking about other fillings for this..., like pesto, chicken and mushroom to make it a real meal along with a vinegary salad.
Easy and impressive, this is a wonderful recipe to keep in your repertoire!