Tomatoes and Tomato Tart

I love tomato season. This year most of the tomatoes in Southwestern Colorado were affected by blight. One of our local farms has a "u-pick" tomato patch, but not this year due to the shortage. I am sure I am paying top dollar for the tomatoes that I buy from the farmers....but who cares. I just give the hard working farmers money and they give me tomatoes.They are so delicious this time of the year.

I remember going to my grandparents farm in Southern Louisiana when I was a kid and learning to appreciate a good garden grown tomato as opposed to a grocery store tomato. All the difference in the world! My Grandpa (we called him Pa) grew Better Boy tomatoes and I still think that variety is the best around. We had plates and plates of sliced fresh tomatoes with every meal. My Grandma (we called her Mama Sadie) also taught me how to can tomatoes. I will blog about canning another time.



Tomatoes Ripening in a Window With a View

 

Tomato Tart

I don't have an actual recipe for the tart, but this is how I made it.

Roll out one sheet of Pepperidge Farm Puff Pastry that has been thawed according to package directions. Crimp the edges and prick the pastry with a fork.

 

Spread a thin layer of Dijon mustard over the uncooked pastry. Sprinkle with garlic powder. Add a layer of fresh sliced tomatoes and chopped fresh basil, top with shredded cheddar and Monterey Jack cheese and capers. Salt and Pepper to taste. Bake at 375 degreees for approximately 20 minutes until golden brown. 

 

We are having this tonight with a grilled steak. Yum!!

 

@pepperidgefarm @Dijonmustard @tomatotart