Have a bunch of summer tomatoes? A bunch of basil? Make a tomato tart! Sure you might want to wait until it’s NOT 95 degrees in your house before you turn the oven on, but I’m too hungry for that!
It’s pretty easy, slice up some tomatoes, seed them and let them drain on a paper towel while you roll out some pie/tart dough (vegan or vegetarian style, it’s up to you) (store bought is just as good- i had some on dough in the freezer) and place in a tart pan. Or you could just do this freestyle on a cookie sheet and fold over the edges before you put it in the oven.
Next brush the bottom of the tart with olive oil and crushed garlic. Then layer the tomatoes so they cover the tart and sprinkle each slice with chopped basil while you’re arranging. Add more basil, salt and pepper and grated Romano or Parmesan or some not parm (find the recipe for not parm in the book Bake and Destroy: Good Food for Bad Vegans )vand pop it into a preheated 425 degree oven for about 40 minutes.
Turn around and notice that Oberon is pretending to be part of a fruit still life…and he’s staring at you…
Add more basil leaves for food pic beauty when it comes out of the oven and let it cool!
It’s great with a big salad! Too bad I don’t have any salad!!
—IMPORTANT steps I forgot! Better to use roasted garlic purée on the bottom and then add a layer of cheese over that before you add the tomatoes! That’s how I usually do it! This time I forgot-and the crust was soggy yet delicious…