Happy Friday, sweet readers. We’ve made it through another week! And in anticipation of another beautiful weekend ahead of us, I thought I’d share another easy and delicious dish to highlight one of my favorite summer vegetables… tomatoes.

Have a last-minute BBQ to attend? I suggest you make this. I made it for my book club ladies a few weeks back and they all begged for the recipe before they left. I promise, everyone will love it!

Tomato and Cheese Tartlett

Ingredients

• Frozen pie shell
• 1 Tbs. whole grain mustard
• 1 quart cherry tomatoes (quartered)
• 1 1/4 cups Fontina cheese (shredded)
• Handful of parsley
• 1 garlic clove
• Olive oil/salt + pepper
• 1 egg/water {for egg wash}

Directions

Preheat over to 375 degrees. Remove frozen pie shell from freezer and brush with 1-2 tablespoons of whole grain mustard. Place a layer of the shredded Fontina cheese over the mustard, followed by a layer of the quartered tomatoes. Repeat this twice and finish with another layer of cheese.

Make an egg wash by whisking together 1 egg with about a tablespoon of water and brush the pie edges with a pastry brush. Place in over and bake for 45 minutes till cheese is bubbly and crust is golden brown.

While the tart is baking, heat 1 tablespoon of olive oil and one peeled clove of garlic in a small saucepan over medium heat for about 5 minutes. Transfer the garlic infused olive oil to your mini food processor and add in a handful of parsley and salt/pepper. Pulse until it forms a paste.

As the tart cools, spread this parsley/garlic paste on top.

A special thanks to my Mom for this recipe. As the Office Administrator for Sustainable Nantucket, she works alongside farmers and growers who are working to build  a more locally based, self-reliant food economy on the island. This recipe was shared at one of her events a few years back. I know it will be in my recipe collection for years to come!