We're getting down there on the fresh produce growing season. There are still four or five weeks left though on our deliveries of organic goodies. But some things are going to be gone for the winter and I'm sure we'll miss them. We've been up to our backside in fresh tomatoes - and it's been wonderful. But I'm kind of burnt out on them now. When the middle of winter is here, I shall probably crave a fresh, right off the vine tomato. But as of now we're trying to find new and different ways to use up the ones we've had. This tomato tart recipe came with our newsletter from Spiral Path - they've had some really good recipes every week.
One 9 inch pie crust - whatever is your favorite
4-6 medium tomatoes cut into 1/2 inch slices
6-8 oz. of Gruyere cheese, cut into thin slices
1 T. fresh minced basil (or 1 t. dried)
1 t. fresh minced oregano (or 1/4 t. dried)
3 T. or more freshly grated Parmesan cheese
Salt, pepper to taste
Cut tomato slices in halves, place on paper towels to drain. Allow tomatoes to drain for about 45 minutes on paper towels, occasionally blot. Preheat oven to 375 degrees. Bake pie crust and let cool. Top cooled crust with cheese slices, then arrange tomatoes on top, overlapping slightly. Sprinkle with herbs and Parmesan cheese, salt and pepper. Bake until cheese is bubbly, about 20-25 minutes. Allow to cool a few minutes before cutting into wedges.
I made this a bit larger, using a 9X13 inch cake pan, then cut into squares. It turned out nicely - something a bit different with the tomatoes. And getting some good Gruyere cheese was a good excuse to run over to Wegmans to shop - I love their cheese department. Especially when they're handing out samples!
And just for fun, here's a lovely little bag for your makeup, eyeglasses and contacts, or whatever....in a lovely cheese print fabric!