Tomato Tart and Cooking Camp

 This Nana is having one of her favorite Summer time treats out on the patio.  I've posted this recipe before, which you can find here,  but will share it again.  It's such a perfect meal, with pie crust, garlic, cheese and tomatoes....so simple, but sooooo delicious!  The recipe for the Tomato Tart is at the end.

 My friend Rosie gifted me with several teacups from her late Mother's collection, as she knew that I would use and love them.  Isn't this Strawberry by Royal Grafton, a beauty?

 Yes, the kids and I are still busy at our weekly Cooking Camp!  Here are the little sweethearts after making our Teddy Bears at the Beach cupcakes.  You can find directions here.  We've made these before, but the kids have fun creating their little scenes.

 We also made Caterpillar Cheese Balls.  You can use a favorite cheese ball recipe,  and divide it into 8 balls, roll in parsley, leaving one ball plain.  Add some pretzels and raisins and there you have it!  This adapted version came from my Great Balls of Cheese cookbook, by Michelle Buffardi.  Each family of kids took one of the caterpillars home to share with their family.  

We also made Hot Buttered Soft Pretzels, which was a recipe from King Arthur Flour.  You can see that the pretzels are all labeled by one of my campers.  We want everyone to be sure to get their own!!  This is a quick yeast dough recipe, with only a 30 minute rise.  The kids loved these and afterwards I took the little bakers to my neighborhood pool to cool off! You can find the recipe for the pretzels here.

Tomato Tart

1 refrigerated pie crust

1 garlic bulb

1/2 t. olive oil

1 1/2 cups shredded fontina cheese

4 large tomatoes

1/2 t. salt

1/4 t. pepper. 

Press refrigerated pie crust on bottom & up sides of a tart pan.  Bake at 450 degrees for 9 minutes or until lightly browned; set aside.

Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil & drizzle with olive oil.  Fold foil to seal.

Bake garlic at 425 degrees for 30 minutes, or until the garlic is tender.  Test it with a paring knife.  Squeeze pulp from garlic cloves into bottom of baked pie crust.

Sprinkle 1/2 cup of fontina cheese over the garlic.

Slice tomatoes & place on folded paper towels.  Sprinkle with salt & pepper & let stand for 10 minutes. 

Arrange tomato slices over shredded cheese.  Sprinkle with remaining 1 cup cheese.

Bake at 350 for 30-45 minutes or until lightly browned.  I like to add some minced fresh basil before serving.

NOTE:  In place of the garlic bulb, I often just sprinkle the crust with garlic powder.  Also, in place of the fontina, which can be pricey, I'll sub an Italian blend shredded cheese.

I am sharing this with:

Tea Time Tuesday

Tuesday Cuppa Tea 

Friends Sharing Tea

Tea Cup Tuesday 
Roses of Inspiration 
Cooking and Crafting with J & J 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

Thank you for your visit!  xo