Wednesday, July 20, 2011

Recipe: What I did with all those tomatoes

I made a tart...with goat cheese and roasted garlic--and lots and lots of tomatoes.  Homemade crust, fresh basil and a sprinkling of Parmigiano-Romano.  It was really, really good.  And pretty too!!  

Total summer-time and perfect with a light salad. 

If you can bear to turn on your oven: roast a head of garlic (wrapped in aluminum foil, sprinkled with olive oil, roasted at 450 degrees for 45 mins) Squeeze out the melty-liquid gold and spread it onto the uncooked tart-crust...layer goat cheese (or fontina or whatever you like) on top of that, sliced tomatoes on top of that--sprinkle with parmesan cheese and olive oil...and bake for another 45 minutes at 400 degrees.  

If you make this, you will not be sorry...I promise!!

Complete recipe here.

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