We don't often get Daddy at home in the middle of the day. But, lucky for us, yesterday he decided to work from home. He actually needed a bit of concentration time, so we took our play outside and found another bounty of tomatoes in the garden. Zeal picked a huge bowl of the cherry tomatoes, and then stayed outside to play while I went in and "did something with them."
Since we had a bunch of fresh dug garlic and these wonderful little tomatoes, I made this tomato tart. Since I had been making pie crusts lately, it was easy to whip out another. I think the Fontina cheese (and fresh organic tomatoes, of course) is what made this so good. I thought we could eat half for lunch and half for dinner, but alas, it got all eaten up with lunch.
I usually only share dishes Zeal makes with me here (or does on his own) but since he grew and harvested the main ingredient, I figure that is doing his part and it's okay to share.
This weekend, I will be going to a Harvest/Gratitude Women's Circle, and need to bring a dish representing the harvest. Since tomatoes and garlic are the only things I'm harvesting right now, this will be the perfect dish to bring.
1 comment:
P.S. I used a 10-inch springform pan to get the stand alone tart effect, but if you don't have that, any pan or stone will do.
Post a Comment