Tomato, tommotto, the same thing right!
This year our little thumbs turned a lil green, we are proud to say we can grow things! Tomatoes are in abundance over here in this yard, as well as jalapeños, that will be for another post! I have quickly discovered you can pickle/can tomatoes, and make wonderful dishes like this Gruyere Tomato Tart I am about to share with you!
Thanks to the Food Network Magazine subscription, I tried this tasty dish on the weekend. It was a HIT! I am glad I made 2 of them for our family dinner of 7.
I used a variety of our cherry tomatoes plus our larger variety tomato. Along with our fresh herbs, it was beautiful to look at and tasty in our mouths. I highly recommend trying this, and change up the cheeses bit, I added a spicy cheese!
Have I got your mouth watering yet!?
Here is the simple recipe!
Roll out 1 thawed puff pastry sheet in to a 10 x 14 inch rectangle on a lightly floured surface; transfer to a parchment lined baking sheet. Sprinkle with 1 1/2 cups grated gruyere cheese, leaving a 2-inch border on the long sides. Top with 4 sliced crumbled cooked bacon, 3 thinly sliced tomatoes, 2 teaspoons thyme leaves, 1/2 tsp salt and a few grinds of pepper. Fold in long sides; cut vents in the pastry. Fold in 1/2 inch of the short ends, pinching to seal. Brush the pastry with 1 egg beaten with 1 tsp water. Bake at 400 until golden brown, about 30 minutes.
part of it!