Tuesday, September 20, 2011

A Bountiful Harvest

If life deals you lemons, make lemonade,
if it deals you tomatoes, make Bloody Marys.

A recent predicted cold snap sent me scurrying to salvage my tomato crop and my neighbors tomatoes who were out of town. Several bags later I knew I needed to get creative to make the best use of them. No, I did not try Bloody Marys as suggested by the quote above but I have given you a link to recipes solely devoted to variations of this drink recipe you might enjoy trying. http://www.drinksmix.net/
Instead I tested a Corn and Basil Tart recipe. I found the lighter fare for dinner with a salad just perfect and it would be a good addition for a brunch. The recipe called for a cornmeal crust but I choose a pie crust for this go around-another time. Fried green tomatoes are next on my agenda since two very full bags left of green tomatoes are ripening ever so slowly.
Corn and Basil Tart
adapted from a BHG recipe August 2008
use a large tart pan or a 9 inch pie pan
  • 2 cups chopped and diced tomatoes
  • 1 cup cheddar or Gruyere or Swiss cheese grated
  • 1/2 cup snipped fresh basil or 1-1/2 tsp. dried basil
  • 1 tsp. parsley flakes
  • 1/2 tsp dried mustard
  • 2 eggs
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups fresh corn about 3 cobs or can use frozen corn as a substitute
  • 1 cup half and half or whipping cream
  • 1/3 cup diced onions
  • Pappy's Pie Crust
  • I roasted the chopped tomatoes (spread out on a cookie sheet that has been sprayed with PAM, drizzle olive oil and sprinkle with dried basil over it and cook at 375 for 25 minutes. Drain on a paper towel. Variation: Instead of olive oil and basil I used some Balsamic Herb Dipping Oil and Marinade.
  • Use two Pappy pie crust dough mounds-roll out on floured wax paper and flip on to a tart pan trimming edges-press evenly onto bottom and sides using a small glass
  • Line pastry with double thickness of foil pressing on firmly up to edges and bake 10 minutes @375-remove foil and bake 4 minutes longer-set aside to cool slightly
  • In a blender add eggs, cream, mustard, parsley flakes and blend for a few seconds
  • Sprinkle on crust onions, tomatoes, cheese, corn and basil
  • Take long strips of foil and crimp around edges of tart pan to prevent browning
  • Slowly by a cupful pour cream mixture over crust
  • Bake 35 minutes @375 or until set
  • Let stand 10 minutes before removing sides
  • Top each slice with a dollop of salsa
green chilies
black olives
Note: I thought the tart tasted even better the next day. I found reheating a piece on a cookie sheet at 375 for 8 minutes was better than the microwave which seemed to make the crust soggy.

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