Editor's note: I saw this in the Parade section of Sunday's paper, and it def. floated MY boat. I hope it will yours!! I suggest you take advantage of your local Farmer's Market to find bounty - or better yet, grow your own. I LOVE harvesting fresh herbs, veggies, and edible flowers from my balcony farm when I create a culinary treat. Doesn't get much fresher than that! Make sure you read the recipe(s) ALL the way through before beginning!! VERY important.And, NEVER refrigerate fresh tomatoes EVER!!!!!!! Unless you just want to chill them briefly, or if they are to go on a camping/car/plane/train/canoe/hiking trip in a cooler.☺
Quote from the article about tomatoes: "Firm, even slightly underripe heirloom tomatoes are your best bet for this tart. Use a variety of colors."
(serves 6-8)
1 baked* pie crust (you can use frozen*, fresh* -refrigerated, or make your own*)
1&3/4 lb. firm heirloom tomatoes, sliced 1/4" thick
Kosher* salt, and freshly* ground black pepper (white pepper contains Gluten*), to taste
5 oz. goat cheese, softened
5 oz. mascarpone, softened
1/4 cup finely grated Parmesan
2 t. minced fresh thyme
1 T. EVOO* (Extra Virgin*) Olive Oil
Fresh basil leaves
While the crust cools, cover a baking sheet with several layers of paper towels. Slice the tomatoes. Arrange slices in a single layer. Sprinkle lightly with salt (or not*). Let stand 30 min., turning halfway through. Pat tomatoes dry, removing any large clumps of seeds. In a med. bowl, combine the goat cheese, mascarpone, Parmesan, thyme and, S&P. Spread in bottom of tart crust. Arrange tomatoes over filling, overlapping. Sprinkle with S&P. Bake 20 min. shielding edges of tart with foil. Cool 15 min. Remove from tart pan. Cool completely on a wire rack. Drizzle lightly with olive oil; garnish with basil leaves.
"Set your mind on things above".
Love,
MM
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