We Say Tomato
By Meda Kessler
Photos by Meda Kessler
Whether you’re a skilled gardener or a lucky novice, there’s nothing more rewarding than plucking sun-ripened fruit from the vine.
If the growing gods don’t bless us with a decent backyard harvest, however, we’re thankful for friends with green thumbs and for farmers markets. Our dish of choice? Tomatoes sliced and sprinkled with a bit of black pepper, then eaten slowly with a knife and fork. But here are some of our other favorites. — Meda Kessler
Bastion Herb Cheesecake Tomato Tart
Makes 8 individual mini tarts or 1 large one
- 1 prebaked tart shell/pie crust OR 8 mini tart shells
- 8 ounces softened cream cheese
- 1 cup creme fraiche
- 3 large eggs
- ¼ cup grated Gruyere cheese
- ¼ cup grated Romano cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh basil leaves
- ½ cup snipped chives
- 1 teaspoon fresh thyme leaves
- ½ tablespoon freshly ground black pepper
- ½ teaspoon salt
- 1 to 1½ cups roasted tomatoes
Blend all in a food processor.
Fill the prebaked tart shell and bake at 325 degrees for 20 to 25 minutes or until filling puffs up and begins to crack.
Remove from oven and let cool (filling will flatten out). Top with a layer of roasted tomatoes. Serve warm or at room temperature.