No series on Farmer's Markets would be complete without a mention of my friends at Gooseberry Patch. A couple years ago they published what has become one of my favorite books -- FARMER'S MARKET FAVORITES. Whatever you garden is producing in overdrive or you can pick-up at Farmer's Market at it's peak, you'll find a recipe in this book for putting it on the table. One of my favorite recipes from this book is Summertime Tomato Tart.
Seasonal tomatoes are surely my favorites -- I will hardly ever eat a tomato outside of their season because they are too disapointing. That said, I've had an interesting tomato growing season -- too chilly in spring and then way too hot too early in summer (although we've had plenty of PERFECT the last couple of weeks). All my tiny tomatoes (cherry & grape) have done wonderful -- the rest, not so good. For that reason, I have turned to farmers market for my tomatoes.
If you've never made a tomato tart, you have to make this one. If you use a premade crust, you can have this on your table in no time and with little effort - best of all, this is perfect for brunch, a light lunch, appetizer or as a side for supper.
Summertime Tomato Tart
(Printable Version)
4 tomatoes, sliced
9-inch pie crust
8-oz pkg. shredded mozzarella cheese
2 Tbsp fresh basil, chopped
1/4 c. olive oil
sea salt & freshly ground pepper to taste
Arrange tomatoes in bottom of pie crush. Sprinkle evenly with cheese and basil; drizzle with oil. Bake at 400°F for 30 minutes. Let stand for 5 minutes before slicing. Serves 6.
