Posted by on Aug 7, 2020 | 20 comments

 

 

 

 

 

 

🍅🍅🍅

Well, we’re cooking easy things around here this summer, and one of mama’s favorites is SOOOO easy, we thought you might like to try it.  Especially with all the nice tomatoes around.  Interesting, papa says, that a wild and wanton chick used to be called a tart or a hot tomato!  Never thought of that, hmmm…chick as in female, that is, not Rhode Island Reds, haha.

Let’s hope you can get puff pastry at your market, or if you are really energetic and make your own, lucky you! But mama says that the supermarket one made with butter is really light and tasty.

Heat the oven to 425F  or 235C.

Line a tart pan with puff pastry, crimping the edges.  Spread it with a nice layer of Dijon mustard.  Lay thin-sliced tomatoes in one layer in a nice overlapping pattern.  Sprinkle with salt and fresh  pepper and a squeezed garlic clove distributed evenly over the tomatoes.  Now sprinkle the tomatoes with a generous  cup of grated gruyere, emmental, jack, or white cheddar cheese  and bake for about 15-20 minute or until it looks like this:

 

 

 

 

 

 

 

 

 

I offered to do the crimping but mama said that claw marks were a bit too strong for the delicate dough, and that possibly making holes in the pastry would definitely produce a fallen tart!

Hey, isn’t there a pastry called “bear claw”?  There’s no accountin’ for anthros….

This tart is very easy and very good with sliced avocado or a green salad for a cool/tepid  summer lunch.

Mama was eyeing the leftovers for breakfast,  but there was just enough for lunch for two,  so I talked her into a bowl of kibble instead, with yogurt and fruit, hoping she would share haha…

Don’t you just love to cook?

Uh, oh, I  smell dinner…poached salmon with horseradish sauce.  I KNOW they’ll share that.

I think…