The group at Bushel Boy has built up an astonishing nursery framework that encourages them develop tomatoes all year. That's right, even in January they have delightful red, vine aged tomatoes prepared for us to add to our plates of mixed greens and sandwiches. I don't think about you, yet a decent tomato in January is quite marvelous!
The Bushel Boy Tomatoes are pollinated with honey bees… the regular way. They likewise limit the measure of pesticides utilized and have wiped out herbicides all together. You can discover a wide range of delicious thoughts at the Bushel Boy Facebook.
Today, I'm sharing a phenomenal Tomato Tart that is ideal for a light lunch or supper. Combined with a pleasant nursery plate of mixed greens, it's the ideal summer supper!
- 2-3 Bushel Boy Tomatoes
- 1 store bought pie crust
- 1 egg
- 1 cup ricotta cheese
- 1 cup chive cream cheese
- 1/2 cup shredded parmesan cheese
- salt & pepper
- chives
Instructions
- Preheat oven to 450˚
- Line your tart pan or baking pan with the pie crust, gently press down on the top of the pan to remove excess dough.
- Pierce the the dough with a fork and place in a 450˚ oven for 8 minutes.
- Remove tart shell from the oven and let cool for a few minutes.
- In a medium bowl, whisk the egg then combine the ricotta cheese, chive cream cheese, 1/2 of the parmesan cheese, salt & pepper.
- Fill tart or tarts with the cheese mixture.
- Top the tart or tarts with fresh sliced tomatoes.
- Season the tomatoes with salt & pepper and then top with parmesan cheese.
- Place in a 400˚ oven for 30 minutes for a large tart and 20 minutes for small tarts.
- Remove from oven and let cool for a few minutes, then serve with a nice garden salad.
Read more our recipe Spinach, Chickpea and Sweet Potato Sausage Rolls #dinnerrecipe #food #amazingrecipe #easyrecipe
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