It’s time to make the most of all the lovely local veggies flooding the markets right now! Is there anything better than tomatoes ripe in August? This recipe is another one of my Mom’s and has gotten rave reviews from everyone who’s tried it.
Harvest Tomato Tart
2 tbsp extra-virgin olive oil
1/4 tsp salt
1 deep dish unbaked 9-inch pie shell
1 tbsp Dijon mustard
6 oz Swiss cheese slices
2 tbsp Parmesan cheese
3/4 tsp pepper
3 tbsp shredded fresh basil (or 1/2 tsp dried)
Cut tomatoes into 1/4-in. thick slices; arrange on parchment paper-lined rimmed baking sheet. Brush with 1 tbsp oil; sprinkle with salt. Bake in 400 oven until slightly shrivelled, about 45 mins. Let cool.
Prick pie shell all over with fork and bake according to package directions until golden. Let cool completely on rack
Brush mustard over pastry bottom.
Arrange Swiss cheese, overlapping slightly, over bottom and up sides of pastry. Arrange tomatoes over cheese, overlapping and mounding higher in centre.
Drizzle with remaining oil, sprinkle with Parmesan and pepper.
Bake at centre of oven for 35 mins. Sprinkle with basil. Let cool on rack for 10 mins before cutting into wedges.
I served this with a herb salad and fresh strawberries for a perfect meal on a hot day.
Word of the day:
Apodictic: incontestable because of having been demonstrated or provedto be demonstrable; Logic. (of a proposition) necessarily true or logically certain