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A Tasty Tomato Tart

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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!


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    Chefsallycam | 08/04/2010

    That looks delish Sarah! Nice photo too. Will have to try the recipe. Anything with grape tomatoes is good for me. They are the tomatoes that converted me into being a tomato lover.

    What I do with a container lounging on the countertop is halve them, add some diced zucchini and sliced shallot, toss with olive oil and roast for about 20-25 minutes at 375. I do it on a parchment covered sheet pan. Towards the end I'll add some garlic and then fresh herbs when it's done. Toss all with penne for an easy dinner (and maybe top with some sliced chicken breast and Parmesan). It's one of my stand bys.

  • swzlsticks46 | 08/03/2010

    I've been making a similar recipe for years,minus the zuccinni using carmelizes Vidalia onions instead. If I don't have puff pastry on hand, I use pie pastry, either purchased or homemade. With all the tomatoes coming in from the garden it's nice to have some quick ideas to use them up.Good job!

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