LONETREE DRIVE-IN

T'NT: Tomatoes & Terrariums

Has is really been a month? Sadly, August is practically over but as I said before, summers here are just packed. A few bits since our last chat...Our garden is cranking out end-of-the-season eats including buckets of tomatoes. Last year we had roughly the same number of plants but only two varieties both of which to forevah to ripen. This year I smartened up and planted seven different tomatoes all with short mature dates and what a difference in the harvest haul. My favorite has been our Sungold, an orange cherry variety bursting with sweet tomato flavor. This guy was the first to ripen and continues to birth forth tons of fruit, not far behind is sister Sweet 100 (another cherry variety) with equally yummy red numbers growing right out the front door. Their combined efforts inspired this Oh so good cherry tomato tart.

Oh So Good Cherry Tomato Tart
The recipe is a conflation of a few that I looked up on the web I made adjustments to what ingredients I had on had and it was splendid, so feel free to make your own tweaks.
Pate Brisee, short pastry crust from Chocolate and Zucchini
1 1/3 C. all-purpose flour

1/2 t. salt
1 stick of cold butter, diced
1 egg, lightly beaten
ice water

Combine flour and salt. Add butter to flour mix and using a pastry blender cut into a coarse crumble. You can also use a fork to blend in the butter, the idea is that you want a sandy mixture, the bits of butter should be coated by flour rather than incorporated like a paste. Add the egg and blend with a fork, resist over working the dough. Add 1 teaspoon of ice water and give a handful of the dough a squeeze, if it holds together you've added enough water. At this point pour the dough mix into a 9 1/2" tart pan with a removable bottom, the mixture should be crumbly. Distribute the crumbles evenly in the pan cover with a piece of plastic wrap. Using the bottom of a heavy measuring cup press the crumbs into the pan. I start around the periphery shoring up the edges pressing the dough into fluted edge of the pan. Next press the crumbles in the middle forming the bottom of the crust. Refrigerate the shell for at least 30 minutes to 1 day.

2 1/2 -3 C. cherry tomatoes enough to fill a 9" tart pan
1/2 C. fresh mozzarella balls, I used mini ones called "pearls" by Belgioioso
1/3 C. sharp Cheddar cheese, thinly sliced I used Tillamook Vintage White Extra Sharp
freshly ground pepper and salt
a few sprigs of fresh thyme

Preheat oven to 400 degrees. Take the refrigerated crust and line it with a thin layer of sliced cheddar cheese. Pour in tomatoes in one even layer. Take the mini mozzerella balls and tuck them in the cracks between the tomatoes. If your using larger balls, just tear them into bits they'll melt down later. Top the tart with a generous grind of pepper and salt. Bake 40-50 minutes until the tomatoes collapse a smidge and the cheese is golden and bubbly. Cool 10-15 minutes before serving to allow for better slicing. Sprinkle with fresh thyme leaves. Serve with a light salad. Serves 4-6

In other news, looks like Edo and I are moving out of Dodge. More on this later...But before we go I'm determined to take a little piece of this lovely place with me.

Literally. I'm tending a few bottled gardens. They others are camera shy at the moment as condensation is sabotaging my newborn's shots. I'll be sure to share once my biospheres are less cranky.