Which reminds me that we are still without phone and internet service, a situation that is supposed to be remedied by a repairman today. Meanwhile, the garden is nearly weed free, squash is ready to be picked, and a many pints were processed this weekend. Here are some other things we have been enjoying...
A lovely display of sunflowers and canna lilies in the front garden.
Peppers, tomatoes, and what is left of the corn.
Not bad from one seed, and there is plenty more between the rows.
For supper we had this delicious and suprisingly filling Tomato Ricotta Tart, which is actually a family recipe created by my cousin's cousin (who is a very good cook.)
You need: a 9-inch spring form pan (that thing you use to make make cheesecake.)
1/2 cup grated parmesan
1 cup whole milk or skim ricotta
a handful of fresh basil
a small package of either frozen spinach or cut broccoli (defrosted)
1.5 lbs. beefsteak tomatoes (or one large one)
coarse bread crumbs
salt, pepper, red pepper flakes, italian seasonings and a little olive oil
Preheat over to 450
Grease the bottom and sides of your spring form pan well. Press your bread crumbs (I used Italian seasoned panko bread crumbs, but you could make some coarse ones in a food processor with your own bread, and it would probably work with your plain old garden variety bread crumbs, too) into the bottom of the pan. This is your bottom crust. In a food processor, mix the ricotta, basil, eggs, parmesan, and seasonings together. At this point you can either add some spinach or broccoli to the mixture. Spread the mixture evenly over the crust. Finally, place thinly sliced tomato slices over the filling and brush with a little olive oil. Bake for 35-40 minutes, until edges are browned. Let it sit for ten minutes before unmolding. At this point, you can brush the top with a little more olive oil, and if you want to be fancy, garnish it with basil. Serve with a salad for supper.