Every summer we look forward to this very moment—when tomatoes finally taste their most luscious. We’ve been eating them simply—sliced, drizzled with olive oil, or slathered with mayonnaise—like everyone does when it’s tomato season. But today we pulled a sheet of puff pastry out of the freezer to make one of our summertime favorites: Tomato Tart. The dough defrosts while the oven heats up. Then we cover the rolled out pastry with sliced tomatoes, drizzle them with extra-virgin olive oil, and scatter fresh thyme and salt and pepper on top. The tart bakes until the pastry puffs and becomes golden. We had a piece for lunch and the rest we’ll have with a glass of cold rosé this evening. Please join us.

Download Panna Cooking—a great new bimonthly digital magazine—on your phone or ipad, then click this link to see a free video of us making our Tomato Tart! Next time, big hair; more makeup.    http://goo.gl/z54bpm

 

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