I love this tart because it is very simple and quick, but most of all because it is scrumptious! Tomato tarts are a big hit in our family and we do everything from heirloom tomato with goat cheese to the one below with tomatoes, thyme and an egg filling for a heartier meal. Serve it with a fresh salad on a summer evening or as part of brunch. I recommend making your own tart dough in the morning so you are ready at the end of the day. If you are rushed, you can use a premade dough. Enjoy:
This tart is fresh blueberries, more fresh blueberries, a little sugar and a fresh tart dough. While the dough is rich, everything is so tasty so you can only eat a sliver and it is all full of goodness. Delicious end to a summer day:
Preheat broiler.
Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, remaining lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan 1 to 2 minutes. Grill chicken in strips. Toss chicken with garlic oil.
Heat bread, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
So, I LOVE to cook and in our house we do kind of quick gourmet,
because frankly that is what is realistic with two small children, who
by the way love to cook as well. My next business will probably be a
bakery/cafe. My husband and I already have a name picked out.
Recently, I started tweeting about recipes we were preparing and people
started asking for them. So, while by no means is this a "foodie"
blog, I am happy to share some of our favorites.
The tomato tart below is just one of many versions I have made. In season, I recommend heirloom tomatoes as they add a rich flavor. You can soak them in some dipping oil for a few minutes toss them on a tart shell (homemade, of course) and sprinkle some basil and kalamata olives on top. Bake and then crumble a little goat cheese. I have also made one with an egg filling which is great for a brunch and is almost like a thin quiche. Drop me a comment if you need more ideas.
INGREDIENTS:
MF Chapman is an urban mom living in suburbia. She is a runner, entrepreneur, wife and woman who strives for the extraordinary. She believes we can all have our cake and eat it, too.
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