Baby girl has been a true blessing. Not only has she been a delight but she’s been sleeping for eight hour stretches during the night.
This has given me the energy I need to keep up with the older boys and my urban homestead.
My organic gardens have been producing a vibrant array of heirloom tomato and tomatillos.
Zucchini, cucumbers, beans, and eggplants are also producing – giving me the inspiration for many flavorful dishes.
Along with my vegetables, I’ve enjoyed mixing fresh herbs to create new flavors.
My favorite herb that I planted this year is lemon verbena.
It smells of lemon candy. Really, its essential oils smell man-made.
It’s fascinating and I’ve found that it brightens dishes with a burst of lemon flavor.
I’ve been using it in a variety of dishes and decided to use it to compliment fresh tomatoes and tomatillos in a creamy tart.
I adore these little tart pans. They make dishes look irresistible and the children love having their own tiny tart.
I made a simple pate brise and added about half a cup of freshly grated pecorino romano cheese to the dough.
I think next time for a more savory crust, I’d like to make it with pork lard instead of butter and add a few herbs. It’s one of the things I love about making tarts – you can add any fresh vegetable or herb you have available to create your own flavors. It’s so much fun.
To finish off my tart, I filled it with a creamy egg filling that set perfectly in the oven.
A light and fresh summer tart made with garden fresh heirloom tomatoes and tomatillos.
Ingredients:
- 1 recipe pate brisee (plus an additional 1/2 cup freshly grated pecorano romano cheese or parmesan)
- A variety of heirloom tomatoes and tomatillos, sliced
- 6 fresh lemon verbena leaves
- 1/2 cup cream
- 1/2 cup milk
- 2 eggs
- Salt and Pepper to Season
Method:
- Line each small tart pan with the pate brisee (pie dough). Set aside in the refrigerator.
- In a small bowl, beat the eggs with the cream and milk. Add a pinch of salt and pepper.
- Fill each tart pan with some sliced tomatoes and tomatillos. Add one sliced lemon verbena leaf to each tart.
- Divide the egg/cream mixture into each tart.
- Bake at 375F for 20 minutes or until the egg/cream mixture has set.
This recipe can also be used for one large tart.
Do you enjoy making summer tarts? Please share your favorite tart recipes 🙂
Sounds delish!
Hi, Diana,
Taking this recipe for me to make ahead and freeze. Look so good for a nice dinner with a salad.
Mely
So excited that I found your little spot in cyberspace … these tarts are just adorable, but I’m a big tart girl … no pun intended! And I, too, adore lemon verbena … it is an ingredient in my annual potpourri mix along with lavender, whole cloves, and a wee bit of rose oil. Keeps the closets and pillows smelling fresh all winter …
Susan, that potpourri mix sounds wonderful. I’ll have to try that! Thanks for stopping by 😀