If you see plump ripe tomatoes hanging on the vine, seize the moment of the tomato!
Local Sonoma County cookbook author and Press Democrat columnist Michele Anna Jordan knows how to make the most of the season. Tomatoes, bacon and our goat cheese aged cheddar peeking out of a toasty galette-style crust– how can you go wrong?
Note: For instructions on making the galette dough, click here.
- To make zucchini tarts, omit the bacon and use thin (1/4-inch) rounds of zucchini in place of tomatoes, arranging them in concentric circles on top of the cheese. Scatter 2 teaspoons of minced fresh garlic over the zucchini, brush with a little olive oil, season with salt and pepper and bake until the crust is golden brown.
- For red onion tarts, cut 3 to 4 red onions into very thin slices and saute in about 3 tablespoons olive oil over very low heat until limp and fragrant, about 8 to 10 minutes. Remove the onions from the heat and season with kosher salt, several turns of black pepper and 2 teaspoons minced oregano leaves. Fill the dough with the onions as described above (omitting the tomatoes and bacon) and bake in a 400 degree oven for about 40 minutes, until the crust is golden brown. Transfer to a rack to cool and serve warm.