Roasted Tomato Tart

INGREDIENT

1 10″ sheet frozen puff pastry  such as Pepperidge  Farm thawed

1 cup coarsely grated Fontini cheese  (mozzarella or cheddar is ok}

11/2 lbs. of plum tomatoes {or regular } sliced 1/4 ” thick

1 Tbls olive oil

1 tsp Italian seasoning

Kosher salt & black pepper

1/4 cp grated Parmesan -Reggiano

1/2 cp loosely packed Basil leaves.

DIRECTIONS

Preheat oven to 400′ F .  Line a baking sheet with Parchment paper

Roll out the puff pastry so it is 1/2 “bigger on all sides .  Transfer to the prepared

baking sheet. & use a fork to prick the dough, leaving a 1” border all around .

leaving the border untouched.  Scatter the cheese all over the pastry

In a lg bowl toss the tomatoes with the oil, seasoning, & salt & pepper.

Arrange the tomatoes in a single layer it is alright if they overlap, leaving the border. then sprinkle the Parmesan /Reggiano evenly over the top.

Bake until the tart is a deep golden brown  Let rest for 5 minutes.

Tear the Basil leaves then sprinkle over the top. before cutting into squares.

ENJOY

 

 

Southwest Cilantro Lime Salad

1 lg romaine lettuce

1 15 0z black beans rinsed & drained

1 large orange pepper

1 pint cherry tomatoes

2 cups frozen thawed corn

5 green onions

Place all ingredients in a large bowl & stir

Finely chop the pepper & the green onions

DRESSING

1 cp loosely packed cilantro, stems removed, roughly chopped

1/2 avocado

juice of 1 lemon

2 garlic cloves

1/4 cp olive oil

11/2 tsp of white wine vinegar

1/2 tsp salt

1/2tsp honey

Puree’ all of the above & pour over lettuce.

ENJOY

Dad’s Popovers

1 1/2 cps. of milk

3 eggs

beat together

add 1 tsp salt

1 1/2  cps. of . flour

1 1/2 Tbls. melted butter

Method

Heat the popover pan or muffin pan 2 min. before filling with batter

grease pans  & fill 2/3 full

Bake at 425* for 30 min.    Poke with small holes to release  steam  so that they will rise.

Enjoy  !!!!! Buon Appetite