Today's recipe for Rusty Tomato Tart comes from Kay Neff of Neff Family Farm.
Ingredients:
1 tablespoon olive oil
1 small onion, halved and sliced thin
1 teaspoon chopped garlic
1 refrigerated pie crust
4 tablespoons Parmesan cheese
1 teaspoon chopped fresh rosemary (or basil or other herbs)
1 cup rinsed, drained cannellini beans (Optional)
¾ to 1# of sliced tomatoes
4 ounces mozzarella cheese, Shredded
Freshly ground Pepper to taste
Cooking Instructions:
Preheat the oven to 400 degrees F. In a large, nonstick skillet, heat the olive oil for 20 seconds over medium heat. Add the onion, reduce the heat to low, and cook for about 15 to 20 minutes, stirring occasionally. When the onion is golden, remove the pan from the heat and set it aside.
Unroll the pie crust and arrange it on a pizza pan or large sheet cake pan. Sprinkle the pie crust with half the Parmesan cheese and 1/2 teaspoon of rosemary. Spoon the onion mixture and the beans over the dough, spreading it out evenly and leaving about 1 inch of space around the edges. Arrange the tomato slices over the beans. Top with the mozzarella cheese. Sprinkle the tart with the remaining Parmesan cheese, the remaining rosemary, herbs and pepper.
Try this with a variety of toppings, instead of tomatoes, use butternut squash, apples, pears, sweet potatoes or other favorites. Change up the cheeses, or herbs for a completely different dish! Don’t be afraid to experiment with different crusts as well-refrigerated croissant rolls, pizza dough, foccocia bread, the possibilities are endless!
