Things are warming up, at least for most of the country. Spring signals starting anew, eating fresher and lighter fare. Vacations and summer are right around the corner, so for the next few posts, I'm going to focus on light, quick and easy fare so you can enjoy time at your beach house, your boat, or your backyard!
In Florida, farmers markets are peaking. I have a fresh basil plant, and I just got some wonderful tomatoes in Bradenton, and although you may need to wait a few more months up north, here's a recipe for an easy tomato tart. Match this with a fresh green salad, and a crisp rose. Of course you can use regular tomatoes from the grocery store, but that succulent, sun kissed garden tomato may be worth the wait. And if you must have meat, sprinkling some crispy bacon over the tart before cooking just takes it up another step! Everything's better with bacon, right?
Summer Tomato Tart
2-3 heirloom tomatoes
1 sheet puff pastry
3 tbs mayonnaise
3/4 c shredded sharp cheddar cheese
3/4 c shredded mozzarella cheese
8-10 fresh basil leaves
1 cup freshly grated parmesan cheese
Salt and fresh ground pepper to taste
extra virgin olive oil
Preheat oven to 400 degrees. Thinly slice tomatoes and lay out on several sheets of paper towels. Cover with additional towels to draw out as much moisture as possible. Let sit for about 30 minutes.
Unfold the puff pastry, and lightly roll flat to mash out any holes. Prick the dough with a fork. Spread mayonnaise over the pastry. Combine the cheddar and mozzarella, and sprinkle evenly over the pastry. Lay out the tomato slices over the cheese. Sprinkle salt and pepper over tart. Sprinkle parmesan over.
Bake for about 20 minutes, or until tart is golden brown. Let cool for at least 5 minutes, then add fresh basil. Drizzle with olive oil,