Heirloom Tomato Tart

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My BFF spent 12 days in WA with me.

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Would your BFF fly across the country & spend 12 days with you because your husband is out playing in the woods for work? No, that’s the answer.

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Everyone was all, “Aren’t y’all going to get sick of each other?” And we were all, “Obvio, but we’ll just slap each other around a bit and get over it like normal people.”

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We did all of the things – went to all of the cities, ate all of the vegan food (& cheated on our diets a bit – PLS LOVE ME I’M ONLY HUMAN!!!), went on long walks, saw Coldplay in concert (v casual), ate more food, watched some sad TV, and ended the visit with a trip to Whole Foods because I am a really adventurous host. I offered to let her be my assistant/doggy nanny and told her she could live in the guest bedroom for a small rent & cleaning fee, but, sadly, she returned to Memphis.

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Luckily, we have matching shark tattoos to remember it all by.

 

 

Time: 1 hour (prep + cooking) | Serves: 1 tart

Ingredients:

  • 10 sheets of phyllo dough, thawed
  • 1 lb. of heirloom tomatoes, washed + sliced thin
  • 1 shallot, sliced thin
  • 1 cup of basil, chiffonaded
  • 1/2 cup of breadcrumbs
  • 7 tbsp. of olive oil
  • S+P, for taste

How to:

  • Preheat oven to 375
  • Brush a baking sheet with 1 tbsp. of  oil
  • Lay a sheet of phyllo dough + brush with 2 tsp. of olive oil + sprinkle with 1 tsp. of breadcrumbs
  • Top with another sheet of dough + repeat
  • Bake for 20-25 minutes or until golden + crisp to your desire
  • Meanwhile, heat remaining tbsp. of olive oil in a skillet over low-med heat
  • Add shallot + S+P, cook for 5-6 minutes
  • To serve, top warm dough with tomatoes + shallot + basil + some S+P
  • Cut it up + serve warm
  • Make a fist + punch your tart until it all crumbles into lil bits making it easier for you to vacuum up with your pie hole

 

Original idea from here!

http://www.foodandwine.com/recipes/giant-summer-tomato-tart

 

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