Tomato Tart

It seems that I make a lot of recipes similar to this one. I love dishes like this because they are so good the next day, cold or at room temp. This recipe is from Cooking Light (Aug 2012). Look away Melissa, I bought the pie crust.  (You’ve all seen her posts.)  I used tomatoes from the farmers market and the basil from Matt. I liked this tart because it also uses fontina cheese. My new favorite. Melts like butter! Basically the recipe  is eggs, milk,  cheese, shallots, tomatoes , fresh thyme and basil. Next time, I think I will add some greens to it.

I still have some purple potatoes to use. I have steamed & roasted them quite a few times this summer.  Any ideas out there for something different to do with them? Thanks!

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5 thoughts on “Tomato Tart

  1. Carolyn Galizio

    That looks so good! I will make that next week with the tomatoes I hope we get! Cooking Light I have!

    Reply

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