Tomato Tart
Last night a rerun of Perfect Day with Norwegian Chef Andreas Viestad aired. He rubbed spices on spring asparagus then burned the spices with a blow torch, and spoke about how as asparagus comes into season he prepares it quite simply. As the season continues he starts to experiment. This is a philosophy many of us instinctively hold yet never articulate. It makes a lot of sense.
Tasting those first perfect tomatoes in late July is like taking the Sacrament. By late August, if we are lucky, we are stockpiling tomatoes for the coming winter; preserving them in sauces and salsas in blood red jars that line the pantry shelves. When the weather starts to chill and I've tired of salsa and salads and open-faced sandwiches, I move on to baked dishes. Tomato season is waning. Savor what's left.
Tomato Gratin Caprese:
Layer slices of tomatoes, mozzarella, basil, olive oil, balsamic vinegar, and pinenuts in gratin dish.
Bake at 350 until the cheese is melted and golden brown.
Tomato Tart:
Top your favorite pastry recipe with provolone cheese, thick slices of tomatoes, and generous amounts of fresh basil.
Comments