I’ve been waiting for corn and tomato season to make this tart. I have a ton of basil in my herb garden right now, so it was a perfect night to make this. It was really delicious. I love the crust – very light and buttery. Larry loved the filling, but wasn’t as crazy about the crust as I was. The recipe is also in Fine Cooking’s Cooking Fresh special issue.
- Savory Tomato, Corn & Cheese Tart with Fresh Basil (Fine Cooking #40, August 2000, p. 68)
- Spring Mix Salad with Walnuts, Dried Cranberries and Raspberry Viniagrette
Oh my gosh this looks wonderful! Need the recipe to this one. :)
that looks delish, gonna have to try it one day….whenever I get access to a FC:D
Recipe is up under my recipes link: http://www.porkcracklins.com/recipes/Tomato_Corn_Cheese_Galette.pdf
Your tart looks much better than the one in the picture from the mag:)