We are still enjoying the summer's harvest. For the past two nights we have had dinners of vegetables only. No one complains. Sliced cucumbers are a favorite. Add a pinch of sugar, salt, pepper, and white wine vinegar. I could eat the entire bowl all by myself! But I will control myself and share.
My mouth waters when I think of tomato tart. Nothing fancy, but the burst of flavors created with just a few simple ingredients makes a savory supper indeed.
Tomato Tart
Prepare pastry dough. Roll to fit pan approximately 1/2 inch thick.
Brush lightly with olive oil
Slice tomatoes and place on dough. Any type of tomato will work, but I find romas or a smaller variety work best.
Drizzle olive oil and add chopped fresh basil.
Top with grated parmesan cheese.
Bake 375 degrees 25-30 minutes.
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