My father has been buying cartons of grape tomatoes and abandoning them in the refrigerator all summer. He usually eats half a dozen, forgets about them, and a week later I rescue them right before they turn mushy. Another carton is nearing the end of its stay in our fridge, and though I would normally just take it to work with me and pop the tiny tomatoes into my mouth for lunch, I wanted to do something different this week. Lucky for me, I found this recipe for a zucchini, tomato, and Gorgonzola puff pastry tart from blogger Cookin’ Canuck.
Fortunately, I even have some frozen puff pastry left over after making our recipe for blueberry-vanilla cream cheese pies last week, so all I need is some Gorgonzola cheese and zucchini. Maybe if I make this as an appetizer tonight, my dad will finally get to enjoy the tomatoes he’s been hoarding!
