Today was one of those Sundays when we just did not get a chance to relax at all. One kid was always up needing something and the only people in the house who seemed to want to rest and relax were the parents. Oh well, we made it through and now the kiddos are tucked into bed and hopefully on their way to dreamland.
Tonight for dinner I hit up the Vegetarian Times website once again for the recipe for Corn and Tomatoes Tart. I had made it once before and remembered that we’d liked it and it was a success all around again tonight, even though I inadvertently didn’t follow the directions completely. The recipe instructs to layer the thinly sliced tomatoes on top of the tart after it comes out of the oven. Since it is late fall and the only organic tomatoes I can get are grape tomatoes, I approximated the amount of two tomatoes with two small handfuls of the grape tomatoes, sliced them into thirds and mixed them right into the tart before cooking it.
Doing this probably diminished the visual appeal somewhat (since I still haven’t gotten a decent camera there is not record of this), but the taste was perhaps even better. I prefer cooked tomatoes to raw in the fall and winter. During the height of tomato season, the raw on top would still be the way to go.
To go with the tart, as soon as I preheated the oven at 450 degrees, I put a tray of oven fries into the oven to cook. I used four russet potatoes, cut length-wise into eighths and tossed in a tablespoon of canola oil and a little salt and pepper in the oven. By the time the tart cooked in 25 minutes, the fries were done too. Just set the timer for once in the middle to flip them. All in all, a satisfying end to a frustrating afternoon.
Freddie fed the girls apple slices dipped in some nutella for dessert. He loves to give his girls chocolate, in any form.
