Tag Archives: mozzarella

Heirloom Tomato Tart with Mozzarella and Pesto

I’ve been meaning to share this recipe with you for a while… And, since summer has unofficially come to a close now that Labor Day has come and gone, I figured I’d better do it sooner rather than later.

This summer, more than ever, our meals have revolved around whatever is available from our CSA or the farmer’s market. In the past, even though we had a CSA, I still did quite a bit of shopping at the grocery store to fill in the “gaps.”  However, because I’ve been especially conscious about what food I am feeding to Maddie, my grocery store shopping has pretty much been reduced to a few odds and ends that I can’t find at the market.

As I mentioned before, we’ve been eating much simpler meals these days. This particular evening, I threw together a quick heirloom tomato tart with a whole wheat crust, mozzarella, and pesto. I served it with freshly steamed corn on the cob and a yellow watermelon. Madison got to nibble her way through the entire meal (mozzarella and tomatoes are two of her favorite foods at the moment), which is my new goal in the kitchen.

I’ll be honest with you… I didn’t write down what I did when I made this tart. But, I didn’t need to. It’s one of those recipes where a recipe really isn’t needed.  And, the photos pretty much tell the story. I’ve summarized what I did below, but I think you’ll find that you can use whatever you have on hand.

If you do it right, this tart should taste like summer. To me, that meant fresh heirloom tomatoes from the CSA and pesto made from basil in my garden. Want to make your own? Pick out some beautiful tomatoes from the farmer’s market.  Find a cheese that you love… It doesn’t have to be mozzarella. No pesto? A drizzle of olive oil and a sprinkle of flaked sea salt on top would be lovely. The key is to let the fresh ingredients shine. After all, that’s what summer is all about.

Heirloom Tomato Tart with Mozzarella and Pesto
Makes one 9-inch tart (6 – 8 servings)

  • Dough for a single pie crust (I made a whole wheat crust based on this recipe)
  • Pesto (about 1/4 cup or so)
  • Heirloom tomatoes
  • Fresh mozzarella cheese (approximately 8 ounces)

Preheat the oven to 400°F.

Roll out the pie dough and transfer it to a tart pan.  Press the dough into the pan and trim away any excess.

Spread the pesto in the bottom of the tart.  Arrange the tomatoes and mozzarella cheese on top of the pesto.

Bake for about 45 minutes, until bubbly and golden on top. Enjoy.

Grilled Zucchini Caprese Salad

I’ve had a change of heart…. This summer, I am embracing salads.

In the past, salads were just a way to get rid of the plethora of lettuce that fills our CSA box all summer long. And, I’ve never been a fan of lettuce. This year, though, I have realized that salads don’t have to be full of lettuce. I realize that the rest of the world embraced this concept a long time ago. I guess I’m just a bit slow. But, this realization has completely changed the way I’ve been planning meals.Continue Reading

Kitchen Bootcamp Roundup – Eggs and Breakfast

This month’s Kitchen Bootcamp challenge focused on eggs and other popular breakfast foods! I admit that it was a selfish pick on my part because I wanted a challenge that I could handle without too much stress and effort.  I really enjoyed seeing what everyone else made, though… Breakfast has been one of my favorite meals to prepare lately, and I’m looking forward to giving these breakfast recipes a try!Continue Reading

Deep Dish Zucchini and Tomato Pizza

Last week, our CSA box had one tomato in it – the first tomato of the season.  Tomatoes have come a bit early this year (along with many other things) due to the unusually warm spring that we had.  But, i’m not complaining. Each year I wait for the first local tomatoes. You can’t beat the vine-ripened tomatoes that we get from our CSA.

I knew that I had to do something special with the tomato.  Sure, we could have just eaten it on a salad or with some mozzarella and basil.  That would have been delicious.  But, I wanted to make pizza.  I love eating pizza made with fresh slices of tomato instead of tomato sauce. They just taste like summer to me.  I load up our pizzas with whatever fresh veggies I have on hand.  No two pizzas are alike, and I love them that way.

On this particular evening, I opted to make a deep dish pizza in my cast iron skillet. I had leftover pizza dough in the fridge from a few nights before, so I knew that dinner would come together quickly. Along with the tomato, I sliced up some of the zucchini (both green and golden) that were keeping the tomato company in the CSA box earlier that afternoon. Some ricotta cheese and leftover garlic scape pesto brought it all together.

We savored every bite of the pizza, enjoying the first tastes of the summer tomatoes. And, I look forward to many more summer veggie pizzas to come!Continue Reading

Friday Favorites – Episode 131

Over the past few months, it’s been a lot of fun having some friends step in to share their Friday Favorites. I’ve enjoyed discovering new sites and learning a bit more about some of my blogging friends… And, I’m grateful to everyone who took the time to write a Friday Favorites guest post!

This week, I thought I’d get back to writing about my favorites again… I’ve come across quite a few great recipes, and I just had to share them with all of you. Of course, if you are still interested in writing a Friday Favorites guest post, let me know… I could be convinced to take another week or two off!Continue Reading