And in the dark.
And in a tart.
Of course I’m not talking about green eggs and ham. I’m talking about the tomatoes that won’t quit. Before we get to the tart, a few memorable tomatoes.
the tomato monster
jaune flamme and chocolate cherry tomatoes, both delicious beyond words
most of the tomatoes we grew are average sized and then there’s this guy
And now for the tart.
The recipe is this French Tomato Tart from David Lebovitz‘s blog. Except instead of the tart dough in that recipe, I made a whole wheat cream cheese pastry dough. I’ve been dying to try this. I gave it a whirl with whole wheat pastry flour in this cream cheese pastry dough recipe. This turned out better than I expected, even using lighter neufchâtel for cream cheese. The pastry was so good I saved the scraps and made us a homemade Pop Tart with some of our preserves for dessert.
note from Jess: I worked an insanely long day the day this tart happened. I came home to find this delicate morsel waiting for me. It was unspeakably good. I can’t even talk about it, except to say that you should Definitely make this recipe.