So I will admit it….I am not the best cook. I really want to be and I know I have it in me but I just dont seem to get it together. Once I get in the kitchen in do it, I make really delicious things. My problem is logistics–timing and behavior. It dont just think to whip something up–I assume it is going to take all this time and I convince myself I cannot be bothered with at all…but deep down….I want to cook! I want my inner domestic goddess to come out!
The Jewish holidays are among us and now that I am actually an adult and have been upgraded from the kids table I now have to bring a dish to dinner at my Aunt’s house. This year I was assigned an appetizer. No problemo. But, my old habits started sinking in….dinner was on a Thursday…I work late…there is no time to cook…how can I pull it off? Oh, I will just pick something up that is quick. No..I can do this! I know I can! Can you picture the foodie angel and convenience devil on my shoulders?!? I know I am insane….I know.
Last week I went to a fabulous event at 18 Reasons (an absolute gem of an institution in beloved San Francisco!) and particpated in a cooking event with Trudy from The Healing Hearth. The focus of the event was tomatoes and Trudy made some fantastic dishes from a tomato martini, a delish rustic salad with tomatoes from her garden to this great tomato tart.
I tweaked her tart recipe a bit and everyone loved it! I can do this! It really was so easy. Cheers to a wonderful year ahead!
Tomato Tart ala Jae
Ingredients:
Whole wheat pie crust (of course you can make your own)
Pesto sauce with no artificial ingredients (of course….you can also make your own)
Fresh tomatoes
Kalamata olives
Goat cheese
Balsamic vinegar
Line the pie crust with a liberal amount of pesto. In a bowl mix tomatoes, olives and balsamic vinegar. Fill the pie with the tomato filling and line the top of the pie with chunks of goat cheese. Bake at 350 degrees for 20ish minutes or until the cheese is melted. Yum!!! It is a party hit!