Summer in a bowl. C 2010 S McDonough
This month’s Food & Wine magazine contains several recipes for entrees featuring vegetables. This recipe for a Cherry Tomato Tart with Basil caught my eye, and during my trip to Trader Joe’s yesterday I found some beautiful heirloom cherry and mini pearl grape tomatoes.
I also found some frozen pie crusts. (These are flat rounds of dough, you can separate them if you only want to defrost and use one layer.) I would like to make the crust from scratch, but with studying, ‘homekeeping’ and a concert to go to this afternoon, I knew that wasn’t going to happen. I also don’t have a tart pan with a removable bottom, so I am going to make this as a pie instead. (I wonder, could I try to use my cheesecake pan for this and get a rustic edging?)
When the dough is ready, basically you just dump the tomatoes in the shell and then bake for 1 hr, 40 minutes. When the baking is complete, you season with salt and fresh basil.
I think that I will try to pre-bake the crust a little bit so that the base for the pie won’t be soggy. I may also drizzle a little good olive oil on the tomatoes before putting them in the shell.
