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!