“Schoooooool’s out…for summmah!” (Man, remember when parents thought Alice Cooper was dangerous? A bad influence? Pffft. Today, he’d be considered an angel.)
Anyhoodle… it’s officially summer break for us. And I am really enjoying not barking at my kids “GET DRESSED! WE’RE GOING TO BE LATE!!!” every morning. And while I’m still giving Haley some math and language worksheets to do, there’s certainly not that horrendous load of homework due anymore.
I thought I might dread having to keep them occupied all day, but I must admit, I’m slightly smitten with my offspring right now. I remember friends with older kids used to say, “6 and 4 are good ages.” I’m there now. And they were right. So to all you parents who have 2 and 3 year olds, there is light at the end of the tunnel. I promise.
We’re spending boat loads of time riding bikes, swimming, and playing in the yard. I’m taking care of them and my 3rd child (no, not Paul) – my garden! I’ve had so many sugar snap peas, and now my cherry tomatoes and jalapenos are coming in. Whenever I see a new flower bud, it’s like Christmas!
Along with the fruits and veggies, my herbs are insane. I have more basil than I know what to do with. And you know what that means, right? Pesto.
I’ve had this tart bookmarked forever and I finally made it. It was wonderful. Fresh, light, beautiful, and delicious.
Tomato and Basil Tart
Prep time: 10 minutes
Cook time: 35 minutes
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 3 ounces cream cheese, softened
• 3 tablespoons pesto sauce
• 1-2 tablespoons milk
• 2 medium tomatoes, sliced
• 4-5 large fresh basil leaves, torn or chopped
• salt and pepper
• extra virgin olive oil
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly coat with cooking spray. Unfold the pastry on a lightly floured surface and transfer to the baking sheet.
Brush entire pastry with egg wash. Pierce pastry several times with fork. Bake about 15 minutes or until golden brown. Remove from oven and gently lift pastry to a rack to cool off a bit. Reduce oven temperature to 350 degrees.
In a small mixing bowl combine cream cheese and pesto. Add a tablespoon of the milk at a time and determine whether you need to use both – you want the mixture to be loose, but not runny. Mix well. Spread cream cheese mixture carefully over bottom of pastry, leaving a 1/2 inch border. Arrange tomato slices, overlapping on top of cream cheese mixture. Drizzle with a bit of olive oil then sprinkle with salt and pepper to taste.
Bake in a 350 degree oven for 20-25 minutes or until tart has set up and there are no visible juices. Remove from the oven and sprinkle with basil. Serve hot or at room temperature.
(slightly adapted from Simply So Good)