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From the Garden this Week…

From the Garden this Week…

Tomatoes, Watermelons or Cantaloupe, Beets, Green Onions, Yellow Beans and Dragon’s Tongue Beans, Cucumbers, Basil, Lettuce Heads, Garlic, Peaches, Apples and Pluots

Coming Soon… Sweet Corn, Other Melons and Eggplant

Using your Produce… by Julie Moreno

This week we have more tomatoes, so that means two more tomato recipes. The first is a cheese-tomato tart. I just made this and it turned out great, but I recommend eating it all the same day. The water from the tomatoes makes the crust soggy as it sits. Neither of these will use up your tomatoes so when your tomatoes are ripe, I suggest cutting out the core and freezing them. Then you can thaw them when you are ready to use them. I use them to make tomato sauce for the winter.


Tomato Tart

Crust:

1 cup all-purpose flour

1/2 tsp salt

1/2 cup chilled butter, grated on a box grater

2-3 tbsp water cold

Filling:

3 large tomatoes

½ teaspoon salt

1 teaspoon Dijon mustard

1-2 cloves garlic

1 tablespoon olive oil

1 cup grated cheese, gruyere, fontina, or Parmesan

½ teaspoon fresh ground black pepper

1-2 tablespoons fresh chopped basil

In a medium bowl, combine together the flour and salt. Add the butter and mix with your hands, squeezing the butter pieces until you have pea-sized crumbs. Quickly stir in the cold water a tablespoon at a time and combine until a large pea size clumps form. Transfer these to the pie plate. Pat the dough into a pie plate, pushing the dough across the bottom of the pie plate and up the sides. Chill the unbaked crust for 30 minutes. Preheat the oven to 400 degrees, bake with pie weights for 15 minutes and then remove the weights and bake 15 more minutes until light golden brown. Cut the tomatoes into thick slices and place them in a large bowl. Sprinkle the salt on the tomatoes and let sit for 30 minutes. Drain the liquid from the tomatoes. Remove the crust from the oven and cool for 30 minutes. Brush the curst with 1 teaspoon mustard. Sprinkle the crust with ½ of the cheese. Toss the drained tomato slices with the garlic and olive oil then arrange the tomato slices in the pie. Top the tomatoes with the remaining cheese and sprinkle with black pepper. Bake at 375 for 20 minutes. Remove from the oven, let cool slightly and serve topped with the fresh basil leaves.


Did you know that your produce subscriptions help provide faith-based counseling to the women at the Redwood Family Center in Modesto?