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As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband
Basil Tomato Tart
8 to 10 servings
12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese
Optional:
8-10 black olives
8-10 fresh basil leaves
Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes, mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.
This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans. For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.) Proceed with recipe.
Enjoy!
As shared by Mari @ Once Upon a Plate
www.onceuponaplate1.com
Adapted from "Gathering in the Garden" by Shelly Snow & Elaine Husband
Cheesy Tomato Melts
1 (16 ounce) loaf garlic bread, split
---(I just make my own garlic butter and lightly spread on a split 16 ounce loaf)
2 Tablespoons good mayonnaise (not sandwich spread)
1/2 cup basil, torn or chopped
3 medium tomatoes, sliced
1 pound bacon, cooked and crumbled
Salt and Pepper to taste
8 ounces aged white cheddar cheese, grated (or your favorite cheese)
Preheat 450º(F)
Cut each half loaf into three pieces. Bake, cut side up, for 4 minutes. Spread with
mayonnaise and sprinkle with basil. Top with tomatoes, bacon, salt and pepper.
Sprinkle with cheese and bake 2 more minutes.
My variation:
Bake the split garlic bread as directed. Slice the split loaves into 1 1/2 to 2-inch wide slices.
I coarsely chopped (and drained) the tomatoes so they would fit more evenly on the bread.
Proceed with recipe.
Optional: Thread whole fresh basil leaves on wooden skewers and place in bread vertically to represent sails.
Enjoy!
Couscous with Toasted Pine Nuts
As shared from the kitchen of Once Upon a Plate
Recipe adapted from "How Easy is That?" by Ina Garten
6 servings
4 tablespoons (½ stick) unsalted butter
2 cups chopped yellow onion (2 onions)
3 cups chicken stock, preferably homemade
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups couscous (12 ounces)
½ cup pine nuts, toasted
½ cup minced fresh parsley
In a large saucepan melt butter and add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts, sprinkle with parsley, and serve hot.
Note: I always add a squeeze of fresh lemon juice to couscous, and a few shards of fresh Parmesan Reggiano cheese. In the photo above I also added some fresh, chopped basil to the parsley, as it was in season. ( You can any favorite fresh herb that you like.)
Recipe adapted from "How Easy is That?" by Ina Garten
