The BBF was gifted with a bottomless bag of homegrown goodies this week. Because he is a boy and because he dates a blogger, most of the goodies were passed on to me with the expectation that I would “make stuff.”
I was only able to use a fraction of the gigantic heirloom tomatoes and yellow cherries with this tart. I used all the jalapeños in a lightened-up version of Mom’s jalapeño popper recipe. Next on my list: homemade sourdough to make simple tomato sandwiches and maybe I’ll blister the other peppers as a side dish.
Tomato and Goat Cheese Tart
What I liked: “There’s nothing better than a big, juicy tomato in the middle of summer,” said the BBF. And I agree. I liked that the tart was light on cheese. Goat cheese is strong enough that you only need to use a little in order to get big flavor. The tart innards were truly nutritious – tomatoes, herbs, a smidge of goat cheese in each slice and sprinkling of olive oil.
What I did differently: Technically, I made a pie, not a tart. I used whatever herbs I had on hand and I added a thin layer of prosciutto to one half the pie (I was cleaning out the fridge). If anybody knows of a good substitute for crust, let me know, because I would do that differently! Most of the calories and fat come from that dang crust! Unfortunately, pie crust refuses to be un-tasty and it refuses to be replaced.
My rating: 5/5. I could easily eat half the pie myself. I finished off the last piece for breakfast this morning!
The BBF’s rating: 4.5/5. When asked, “What would make it better?” the BBF replied, “If it were made out of steak.” He followed it up with, “That might be the best thing you’ve made yet.” I’ll take that as a WIN! 🙂
And now, a teaser: Jalapeño Poppers!
Of course, a big, huge, BOTTOMLESS Thank You to whomever gifted the BBF (me) with such tasty veggies! This post (and the following one) wouldn’t be possible without you.
Finally, a last shout out to one of my colleagues and office pals — the beautiful clay pie pan was a gift from her! I LOVE IT!