After sharing other chefs' ideas for how to use up a bounty of fresh home-grown tomatoes last week, I thought I'd pass along my own recipe this time around.
Actually, it was my wife's idea - and she snagged the recipe from an 18-year-old copy of Gourmet magazine - but, man, is it a beauty.
Gorgeous to look at and even better to taste, this tomato and onion tart features juicy vine-ripe tomatoes, thinly sliced onions, kalamata olives, olive oil and Gruyere cheese baked in a thin pastry crust.
Corny as it sounds, every delicious bite just screams "summer!" We enjoyed it with a simple salad and a glass of pinot grigio.
Coincidentally enough, the recipe above appeared in the same issue as one for the baked spinach and artichoke dip recipe that has become one of my wife's most sought-after dishes at parties and such.
She made it for a small gathering we hosted around the fire pit Saturday night and folks "oohed" and "aahed" once again.
I suggested sharing that recipe this week also, but Amy said we might want to keep it under the cuff since it's become, you know, her thing.
So I won't spill any beans here. But if you're proficient in the art of Google or happen to run across a wrinkly old issue from May 1995, I highly recommend snatching it up!
Both dishes above go great with wine, but you might wonder which kind.
Although I'm a big believer in food-wine pairings (and the ability of good matches to elevate the flavors of both) I'm not one to get too hung up on "right" or "wrong" selections.
One of the best quotes I've read expressing that sentiment appears in the new September issue of Food and Wine magazine.
In it, Beastie Boy singer Mike D (a wine connoisseur - who knew?) talks about the sparks that can fly during a magical pairing.
"There's something that fires when your taste buds are dazzled in a certain way with wine that is almost beyond words," he says, likening the experience to how elated you can feel hearing a great song at a certain time in the right setting.
My favorite quote, though, talks about wine's subjectivity.
"I try to be cognizant of what I don't know," he says. "That's when you get the most out of an experience, I think. But the truth is that wine is like music - it's completely subjective and experiential. So your experience is just as valid as mine, or that of someone who has tasted far more wine than you or I have.