There has been a core group of foodie moms meeting in our cafe on Monday mornings. We found that we spent most of the time talking about recipes and our menus for that week. Then, many of us would head out to the grocery store right from Mom and Pop Place. We decided to turn our cooking discussion group into a formal Pop-In group. Join us every Monday at 10AM for the Whatcha Makin” Pop-In. I’ll post a highlight recipe from each weeks discussion. This week’s recipe is for a Tomato and Cheese Tart. (I said “tart”.) What a great way to use up the tomatoes we all have left from our garden!
Tomato and Cheese Tart
1T Extra-virgin Olive Oil
1 Large Onion (about 2 cups), sliced very thinly
1 Pastry crust, unbaked (store-bought or homemade)
4 oz cheese (recipe calls for goat cheese, but we agree mozzarella or even string cheese would work well)
1/2 t Dried Thyme
3-4 Medium Tomatoes, cut into 1/4 inch slices
Salt and Pepper to taste
1. Preheat oven to 425. In medium skilet, heat oil over medium-high heat. Add onion and cook, stiring often, until golden brown, 8-10 minutes. Season to taste with salt and pepper. Remove form heat.
2. Lay pastry dough or piecrust flat on cutting board. Distribute onion evenly on top, leaving 1 inch border all around. Dot with cheese, sprinkle with thyme. Arrange tomato slices on top, overlapping slightly. Sprinkle with pepper. Fold pastry over topping, crimping dough every inch or so.
3. Transfer to a baking sheet and bake approximately 20 minutes, or until crust is golden brown. Transfer to wire rack to cool.
4. Eat.
Look at these adorable bracelets by our crafter-in-residence, Emily. (You can see some of her hats in the background, too.) Emily hangs in the cafe a couple times a week to play with her kids and work on her crafts. Her creations were so cute, we had to get them in the store! So come and pick up a flower bracelet for the little girls in your life! At only $8.99 each, you can get a whole garden of flowers! But, you better hurry. I already bought two for myself.
