The fall brings cooler weather, pumpkin spice everything, football games, and lots of reasons to get together with family and friends.
As I look at my upcoming calendar I have started to jot down various recipes that sound delicious and easy to make for fun gatherings.
In the next few weeks I’ll include one of my favorite recipes, either from a Junior League cookbook or directly from a Junior League member. Here is one I found from our Nation’s Capitol!
Tomato Tart with Olives and Cheeses
Ingredients
(Junior League cookbook from Washington DC)
• 1 (10 inch) prepared pie crust
• 2 tomatoes
• 1 1/4 tsp salt, divided
• 1/4 cup flour
• 1/4 tsp ground pepper
• 2 tbsp olive oil
• 1/4 cup pitted Kalamata olives, sliced
• 3/4 cup minced green onions
• 3 ounces Provolone cheese, thinly sliced
• 2 eggs, beaten
• 1 cup shredded Cheddar cheese
• 1 cup heavy cream
YIELD: 8 servings
Instructions
• Prick pie crust with a fork, and bake in a preheated 425 degree oven for 12 minutes. set aside.
• Slice each tomato into 4 slices and sprinkle with 1/2 tsp of the salt. drain on paper towels, turning once, for 15 minutes.
• Combine flour, the remaining 3/4 tsp salt and pepper in a mixing bowl. dip tomatoes in flour mixture. saute floured tomato slices briefly in olive oil in a skillet over medium high heat. be careful not to let tomato slices fall apart.
• Line baked pie crust with olives, green onions and Provolone cheese. top with cooked tomato slices.
• Combine eggs, Cheddar cheese and heavy cream in a mixing bowl. pour over tomatoes.
• Bake in a preheated 375 degree oven for 45 minutes or until filing sets.
• Cool for 5 minutes before slicing, and serve warm or at room temperature.
What are some of your favorite “must make” dishes for the fall?
