I know what you are thinking…really?…Really?… REALLY?
You have got to be kidding! A dish that is better than pizza? No Way.
Last week my husband asked for a pizza dinner twice in the same week. We had pizza on Tuesday… and then he wanted it again on Friday. You see, pizza is his most favorite comfort food. No question about it… my husband LOVES pizza…and I truly believe he could eat pizza every day, even for breakfast, and never tire of it. But, me?… not so much. I just don’t love pizza. I don’t know why, I just don’t. But, for my husband it is The Dish.
I’ve been making this dish for the last 10 or 12 years. It’s one of those recipes that seems to be a good idea for a lot of occasions. I’ve made it for brunch, dinner, picnics, and special gatherings and it always seems to make a big hit. I think one of the things that makes this recipe a favorite for me is it is versatile. Not only does it fit for many occasions, but you can vary the recipe by using different types of pans, crusts, and varieties of tomatoes.
You’ll see when you read the recipe, that I’ve given you the options on the crust and the tomatoes. This version was titled for the cherry tomatoes, but it is even more lovely and just as delicious with Roma tomatoes. You might wonder why cherry tomatoes? It’s just that sometimes you can’t get good Roma tomatoes and the cherry tomatoes are sooooo cute!
This time I also used an oblong tart pan. But, you can use any tart pan shape, or a pie pan, or even go rustic with no pan.
And…as promised… I am sharing a new chart this week that also complements the recipe. So, this week’s chart is “Pie Crusts”. This chart compares pie crust ingredients, preparation methods, baked texture, and color.
Oh…shoot! I forgot to mention if my husband liked the tart. His exact words? “This is better than pizza!” Hmmm… I don’t think I should completely believe that. You see, we are newlyweds.
Today’s recipe is: Roasted Cherry Tomato and Goat Cheese Tart
Today’s chart is: Pie Crusts