Tag Archives: Cape Cod garden

Foodie Friday: Heirloom Tomato Tart

Fall Harvest Banner By Wayfair

Every year we plant tomatoes in our little raised garden behind our house in Cape Cod. We’re not exactly dedicated green thumbs, so results are mixed. We did well with grape tomatoes, as we often do, but the slightly larger tomatoes we planted were ravaged by some sort of animal. Chipmunks perhaps. Most of the herbs grew gorgeously, except the dill which was completely chewed up by an unsavory little creature.

Heirloom Tomatoes At The Truro Ag Fair

In cooperation with Wayfair, I decided to bake a tomato tart to show off my harvest. The local farmers’ market provided supplemental ingredients. Namely, heirloom tomatoes.

Heirloom Tomatoes At The Truro Ag Fair

A tomato tart looks best with an assortment of colors. I used red and yellow.

 

Cat Looking Over Cherry Tomatoes & Herbs

These are the tomatoes from my own garden, along with my basil and parsley. And that’s the kitty, wondering if those leaves are good enough to eat.

Sauteed Carmelized Onions With Wellfleet Sea Salt

Step one, brown the onions. A good use for local sea salt, another farmers’ market purchase. My husband let me use his prize possession—his cast iron skillet. It worked really well.

 

Grape Tomatoes Parley Herbed Goat Cheese

I used herbed goat cheese knowing it would provide maximum flavor with minimal effort. The home gown basil and parsley were mainly for show, and a bit of texture.

Whisking An Egg Wash For An Heirloom Tomato Tart

I whisked one egg (laid by one of my brother-in-law’s chickens) with two percent milk to make an egg wash for the crust.

Adding Cheese To Puff Pastry For Tomato Tart

After unrolling the ($15!) puff pastry and pressing it into a buttered, nonstick shallow baking pan, I crumbled in the herbed goat cheese and added thin slices of cheddar. Any kind of cheese will work; we just happened to have cheddar. But no cheese grater, hence the slices.

Sauteed Onions Goat Cheese & Cheddar For Tomato Tart

Next I layered the delicious caramelized onions and sprinkled on more salt and pepper.

Yellow Tomato Slices For Tomato Tart

Then I sliced the gorgeous tomatoes and spread them across the top. First the yellows, then the reds. Then I threw on the cherry tomatoes, uncut, though next time I’d halve them, and sprinkled on the chopped fresh basil and parsley, and drizzled on some olive oil. Finally, into the oven for 15 minutes.

Baked Tomato Tart Fresh Out Of The Oven

Here it is. Beautiful and delicious. Like, really, really delicious. It tasted as good the next day reheated too.

 

Tomato Tart-Making Tools

 

Tomato Tart Making Tools

 

Clockwise: Tart dish; tomato knife; measuring cup; whisk; silicone brush; herb chopper; marble board.

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Sunday Bouquet: Pink Flowers, Basil, and Thyme

Pink Flowers Basis And Thyme

Pink flowers, plus Queen Anne’s lace, basil, and thyme from our Cape Cod garden.

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Sunday Bouquet: Summer Flowers Fall Colors

Summer Flowers in Fall Colors From Cape Cod Garden By StyleCarrot

Flowers from my garden on Cape Cod in autumnal hues.
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Sunday Bouquet: In the Weeds

Yellow Flowers In Glass Vase

 Yellow flowers from the yard. I think they might actually be weeds.

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Foodie Friday: Cucumber Infused Water

I love the ubiquitous carafe of cucumber water found at spas. Then, why, I think, don’t I ever slice up the veggie to make cucumber infused water for myself? Laziness perhaps. But mostly, making flavored water just doesn’t occur to me. (My 13-year old son, on the other hand, loves to concoct bubbly, fruity drinks, garnish and all.)

Every year we plant tomatoes and cucumbers in our little vegetable garden on the Cape. My 12-year old son revels in the tomatoes, and while we all feel just fine about cucumbers, mostly I plant them because I have success—they grow and the crows don’t steal them. We once re-planted a green bean plant started in a Styrofoam cup in kindergarten. It produced one green bean (yay!), and then the crows swooped in and pulled out the whole plant. Nasty old birds!

Anyway, knowing I’d surely have a surplus of cucumbers, I said sure when a publicist asked if he could send me the new Contigo Autoseal Tritan pitcher with infuser stick and chilling core. I thought, at the least, my son could load fruits into it instead of spilling out of a glass. Plus, I like the shape and the green color goes with everything else I own.

I’ve finally gotten around to testing it out, and it’s actually pretty nifty. The infuser stick slides in and out with ease, and the top clicks on with quite a satisfactory seal. You press a button on the top to allow the water to pour out, it doens’t leak, and the handle has a good, no slip feel. Plus it’s BPA-free and top-rack dishwasher safe. I like it! Maybe next time I’ll try watermelon.

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Cucumber slices.

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Oops, forgot to peel the cucumber. 

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Filled the pitcher’s infuser stick and poured a glass of cucumber water over ice.

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Contigo Autoseal Pitcher With Infuser

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More cucumbers in the garden.

Photos by Marni Elyse Katz for StyleCarrot / Instagram

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