I vaguely wanted to make a tomato tart like one we had at Jen and John's last week, and we had plenty of tomatoes and some frozen puff pastry, so why not? I think I am the only one who really liked it. It's true, the middle does come out a bit soggy; maybe there is some way to drain the tomatoes a bit. Carter helpfully suggested that I use less fancy tomatoes. Thanks, kid. Anyway, I mostly used a Bon Appetit recipe, but added some pesto and a tiny bit of fresh mozzarella. The tomatoes were drippy, so but flavorful.
I made a salad with tuna, chick peas and hard boiled eggs to go with it, just dressed with lemon and olive oil. No complaints, but no one was going crazy for it, either.
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