Simple Summer Recipe

 

For a lovely simple summer evening, I love this Tomato Basil Tart with an  Avocado, Bacon, Walnuts with Endive Salad.

Tomato Basil Tart

I often make this in individual 4 ½ tart pans when I have guests. Recipe is for a 9 inch tart pan or four 4 ½ inch tart pans.

1 unbaked piecrust-I use the refrigerator piecrust like Pillsbury because they are easy and delicious!
1 ½ cups of grated mozzarella cheese
4 medium heirloom tomatoes
   I love these varieties of heirloom tomatoes and sometimes mix them in this tart: Cherokee Purple, Mr. Stripy , and Martino  Roma
Several springs of fresh basil leaves, chopped.
1 medium onion, sliced and lightly sautéed in 1 T of extra virgin olive oil  .  Separate the onion rings before sautéing .
1 t. minced garlic
½ cup of Hellmans Mayonnaise
1/3  cup of grated parmesan cheese
½ t salt
½ t pepper

Slice the tomatoes and drain well on paper towels.  Place the piecrust in the pie pan or in individual tart pans.
Prepare the piecrust and prick the bottom of the piecrust.  Bake according to directions.  Remove the piecrust from the oven and sprinkle immediately with ½ cup of the grated mozzarella cheese
Mix the remaining 1 cup of mozzarella, the mayonnaise, parmesan, garlic, salt and pepper.
Arrange the tomatoes on the melted cheese in the pie shell.  Top with the sautéed onions and chopped basil.
Top with the cheese mixture.  Spread this mixture evenly and completely to the edges.
Bake at 350 for about 30 minutes until golden brown.

I serve this with my Avocado, Bacon, Walnut, and Endive Salad:
Serves Four
8 strips of lean bacon
2 heads of endive
2 ripe avocados
1/3 cup of lightly toasted walnut pieces

Dressing
1 shallot, finely sliced
3 T walnut oil
1 ½ T of a really good balsamic vinegar
1 t. of Dijonnaise  (I use Maille!)
1 t. sugar

Fry bacon until crisp and drain. Separate the endive leaves and divide on four salad plates.  Slice the avocados and divide among the four plates.  Top with the bacon and walnut pieces.
For the dressing, whisk together the oil, vinegar, sugar, shallot and mustard.  Season to taste and spoon the dressing over the salad just before serving.

Serve with a chilled bottle of Chateau Montelena 2010 Riesling!
Bon Appetit!

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