What a mix of emotions I have today. I woke up at 5:45 am, yes, on a Sunday. I started thinking about all I have to do today before I start work tomorrow. Then, I was just panicked and sad a bit about the fact that this time off with my son is over. I’m back to being a working Mom… multitasking at its best. Can I do it? That is the question that will be answered over the next few days. There’s no more doing a load of laundry on my lunch break like when I worked from home. There’s no more commute from my bed to the computer. However, it’s a whole new adventure and I’m going to take it on with the best attitude I can muster!
I have tried to cram a lot of quality time with my son into a few days. Beach day on Thursday, pool party at our condo building on Friday (organized by yours truly), swim lessons Saturday morning, trip to Wagner Farm for a Farm Breakfast after swim, and then walking to & from our local street fair in Evanston. Ah yes, I fell asleep on the couch about 10 minutes after my son went to bed last night.
So, I guess when you go to bed at 8:45, you can wake up at 5:45 on Sunday morning! I’m going to finish up some laundry, get my grocery list ready, and see if we can walk to church or if we should drive, and then grocery shop after! Oh yes, and I have to wrap Daddy’s Fathers Day gifts too! I’m a morning person, so this should work out well.
On Thursday I made my Mother in law’s famous Tomato Tart. She uses heirloom tomatoes in this dish, but I would think you could substitute regular tomatoes. However, I think if you can find different heirloom ones (purple, green, orange, red, small, big, etc.) you should use them because it gives such an interesting mix of flavors to the dish. I could only find one type of heirloom and used those.
This is simply an amazing summer dish. Although it sounds “fancy”, it’s so easy to make and is just beautiful when it’s done!
5 – 7 medium heirloom tomatoes
1 refrigerated pie dough
seasoned pepper (McCormick grill seasoning works great)
grated Parmesan cheese
Classico basil pesto sauce
4 cheese Italian blend, shredded, (or asiago)
salt and pepper
Slice a variety of heirloom tomatoes about 1/2 inch thick. Lay on paper towels to dry for a while. (You can also try to sprinkle with some salt to draw out moisture, and absorb with towels as well). This helps you not have a completely soupy tart, although expect to still see a lot of moisture that is drawn out from the tomatoes during the cooking process.
Roll or press the seasoned pepper and parmesan cheese into the crust.
Place in a pie dish. Prick many holes into it. Bake for 8 minutes at 350 degrees.
Sprinkle crust with some of of the shredded cheese blend. Bake for an additional 2 minutes or until cheese melts.
Layer tomato onto crust. Dollup with small spoonfuls of pesto. Salt & pepper and sprinkle with shredded cheese. Repeat to create 2 – 4 layers, depending on the depth of the pan.
Bake 30 – 45 minutes. Allow to cool for a few minutes before slicing.