Tomato Tart

It is unbelievable to me that people are decorating for halloween. This summer has flown by at an unbelievable pace! Before the summer heat fades and fall creeps in, we all need to take advantage of the beautiful tomatoes at the farmers market. We have been eating a lot of wonderful tomatoes with just salt and pepper. But this is a great way to use up tomatoes that might be a little past their prime or if you go overboard at the farmers market. I like to use a variety of colors of heirloom tomatoes but whatever looks good to you at the market is what you should put in this tart. I think you can also experiment with the cheese. If you have a shredded Italian blend in your fridge, use it! (I certainly have before.)
IMG_1932
IMG_1912
My husband absolutely loves anything I make in this tart shell. I could pretty much put hot dogs and dog food in this tart shell and I think he would love it. And if you have a food processor it is extremely easy, if you don’t its still easy. I have made this shell with just a knife and fork a number of times. I use a 9 inch round tart shell for this recipe. But there is enough dough here for a 10 inch and the shape is really up to you. I like to roll the dough out on parchment paper so that it is easily flipped into the tart pan. If you freeze the tart before baking it will keep its shape and it won’t shrink.
IMG_1896

Continue reading “Tomato Tart”

Runzas


So we are officially back in KC! They just connected my google fiber and I knew my first priority was to write a blog post. I am actually sitting in my dining room eating one of these runzas right now! I read about runzas in The New Midwestern Table and I really wanted to try them. And what better occasion than my return to the midwest! The dish is of German origin – they call them bieroks and they are traditionally made with cabbage. The runza recipe in the book is made with sautéed spinach. So I have made here an All-American Runza, meat and potatoes. I might try adding some green stuff in the future, but we won’t call it All-American.

IMG_1837 (1)
IMG_1843 (1)
The dough is really easy to make and if it is properly chilled, it will roll out super easily. I refrigerated mine overnight so keep this needed refridgeration time in mind when you decide to make these. I think you could probably add any vegetables to this and they will be great. It is an excellent recipe to use up ingredients you have laying around. I have some fully baked runzas in the freezer as well and we will see how those reheat.
Continue reading “Runzas”