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tomato recipe


If you still have a mix of ripe and green tomatoes:

Tomato Tart

Olive oil cooking spray
Dough for 1 piecrust
2 tablespoons olive tapenade
2 large red tomatoes, thinly sliced
2 large green tomatoes, thinly sliced
Salt and freshly ground black pepper, to taste
1 tablespoon fresh thyme
1 tablespoon fresh rosemary, plus more to garnish

Preheat oven to 375:.  Lightly spray a 9-inch tart pan with removable bottom with olive oil cooking spray.  Place the dough between two sheets of parchment or wax paper and roll out to a 10 inch circle.  Gently set the dough over the tart pan, and then press it into the edges and up the sides.

Pinch off and discard any extra dough.  Lightly spray the tart shell with olive oil.  Bake for 10 minutes.  Let cool 10 minutes.  Increase oven to 425:.

Spread the tapenade evenly over the bottom of the tart shell.  Using a circular pattern, place a single layer of tomato slices, edges overlapping, over the tapenade.  Alternate green and red slices.  Season with salt, pepper, and half each of the thyme and rosemary.  Repeat with another layer of tomatoes and remaining seasonings.

Bake for 20 minutes.  Let rest 10 minutes before serving.  Makes 6 servings.



Bonnie Holmes
ETN Zone 7

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