I tweeted about making this summer tart several days ago. If you have ripe tomatoes from your garden (or store), try this recipe. You’ll love it.
I added carmelized onions before the layer of tomatoes, and I used a store bought whole wheat crust. Both were great additions. My friend Sarah made a similar tart this week, and she added spinach. There are lots of variation possibilities- just make sure you use tomatoes, mozzarella, and basil! br>
Fresh Summer Tart
1 pie pastry
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh basil
2-3 medium ripe fresh tomatoes, peeled and cut into 1/2 inch slices
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil
Fit the pastry into a 10-inch tart pan; trim the edge. Prick the bottom and side of the pastry with a fork. Bake at 400 degrees for 5 minutes. Keep the oven at 400…
Sprinkle the cheese evenly over the bottom of the pastry. Top with 2 tablespoons of basil. Arrange the tomatoes on top. Brush with olive oil; sprinkle with salt and pepper.
Place the tart pan on a baking sheet on the lower oven rack. Bake 35-40 minutes. Sprinkle with 1 tablespoon basil. Let stand for 5 minutes before serving.
The boy and I made this grilled veggie salad last night for dinner. It is absolutely delicious! We were grilling on a shared rooftop grill so that we could enjoy the sunset as we cooked. It took a little longer to grill than we would have liked, but it was totally worth it. If you’re not sharing a grill, this will go quickly. It literally only takes a couple minutes to prepare the dressing/marinade. You may need to make 2 batches of the dressing/marinade, so keep that in mind when you buy ingredients.
This is a meal within itself! Serve on mixed greens and add carmelized onions if you want. (We did and it was delicious!)
Grilled Vegetable Salad
1/3 cup vegetable oil
1/4 cup bottled lemon juice
1/4 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
2 pounds summer squash & zucchini, sliced in half lengthwise
2 red or yellow bell peppers (we like using both)
1 eggplant cut in 1/2″ slices
1 (15.8 oz) can White Northern beans, drained
In small bowl, combine all ingredients except vegetables. Grill all vegetables except beans until tender-crisp, turning and basting frequently with dressing mixture. Arrange vegetables and beans on serving platter. Top with remaining dressing.
My mother insists that this is the pie of Summer 2009. She’s made 4 thus far! I’m going to make one this weekend to try it out.
Luscious Lemon Pie
1 cup sugar
3 Tablespoons cornstarch
1/4 cup butter
1 Tbsp grated lemon rind
1/4 cup lemon juice
3 unbeaten egg yolks
1 c milk
1 cup sour cream
1 9″ baked pie shell
chopped walnuts (optional)
Combine sugar and cornstarch in saucepan. Add butter, lemon rind, lemon juice, and egg yolks. Stir in milk. Cook over medium heat, stirring constantly until thick. Cool. Fold in sour cream.
Spoon into baked pie shell. Chill at least 2 hours. Serve with whipped cream or top with meringue.
Yields: 6-8 servings