Monday, July 15, 2013

Nothing says Summer like...

Summer is in full swing again and I was able to actually pick some of my early cherry tomatoes this morning. I grew an heirloom tomato mixture this year, which gives a beautiful mix of flavors, colors, and sizes.  You can buy heirloom cherry tomatoes pre-packaged now in most grocery stores very inexpensively and at this time of year there's a plethora of delicious veggies and fruits in season.

This is hearty enough to serve as a main course, yet sliced smaller it makes a simple, elegant and delicious appetizer as well.

Tarte Rustica con Tomates es Fromage
  • 7 sheets phyllo dough (14 inches x 9 inches)
  • 1/3 cup olive oil
  • 7 tablespoons crumbled blue cheese
  • 1 cup thinly sliced sweet onion
  • 1 cup (4 ounces) shredded gruyere cheese
  • 2 pints heirloom cherry or 4 pints grape tomatoes, thinly sliced
  • 2 tablespoons minced chives
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges.
  • Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling.
  • Bake at 375° for 30-35 minutes or until crust is golden brown. Yield: 12 servings.

No comments:

Post a Comment