As the temperatures climb into the nineties and hang on ’til September, my ventures into the produce department at the local grocery are more few and far between. Oh, sure, I need to get some citrus from time to time, and berries, which are just moving out of season here, but for the most part I’ve got a lot of summer staples covered here with the home garden.
This week, our tomatoes began to turn. First a blush of pink, then that rich, orangey tomato-red I’ve been longing for since starting seeds in February. We had our first taste of fresh ripe tomato last night and I’m looking forward to not visiting the grocery store tomato bin until wintertime. When I’ll have to. Under protest.
Combined with both a creamy goat and a tangy Asiago shredded cheese mixture, then layered on top of a butter pie crust with freshly torn herbs and a couple of grinds of black pepper, the tomato tart is one of my most favorite ways to enjoy these jewels of the summer garden.
“Perfect” Tomato Tart
one half recipe pate brisee or one unbaked frozen pie crust.
one large, ripe tomato, sliced
4 ounces each of chevre and shredded Asiago cheese
5-6 large or 10-12 small torn basil leaves, several sprigs oregano leaves, washed and dried.
Preheat oven to 450. Press unbaked pie crust into pie pan. Top with goat cheese, then tomato. Salt, then pepper the tomato slices. Top with torn herbs, then shredded Asiago. Gently roll the remaining dough over onto itself and crimp to form a decorative crust. Bake about 25 minutes or until bubbly in the middle and crust is crisp on the edges.