Tomato Tart Recipes

great tomato recipes

Finally a summer in Oregon that produced a bountiful crop of tomatoes! There is nothing better than a fresh summer tomato. Here is my latest harvest from my garden.  I have been giving away tomatoes and dahlias to all my friends and neighbors. In looking for new ways to use my tomatoes I found and tried two tomato tart recipes that were yummy and easy to make.

cherry tomatoes

Tomato Tart


  • 1 sheet puff pastry, defrostedtomato tart recipe
  •  cherry tomatoes, cored and sliced
  • fresh thyme or basil
  • 2-3 T. olive oil
  • pepper
  • 3-4  pinches of Sea Salt


  • 1. Preheat oven to 375ºF. Line a jelly roll pan with parchment paper. Place the puff pastry on the lined baking sheet and lightly score a 1/2″ border around the edge with a sharp knife. Use fork tines to prick the pastry inside the border all over. This will prevent the pastry from puffing up too much when baking.
  •  Place the tomato slices in a single layer on the puff pastry. Sprinkle fresh thyme or chopped basil leaves on top of the tomatoes, then drizzle with olive oil, a few cranks of  pepper and sea salt.
  •  Baked for 30-40 minutes or until pastry is crispy and deeply browned. Serve warm.

 **I think some great variations would be to add kalamata olives, feta, or goat cheese.

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Tomato and Fontina Cheese Tart

Ingredientstomato and cheese tart recipe

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 garlic bulb
  • 1/2 teaspoon olive oil
  • 1 1/2 cups shredded fontina cheese, divided
  • 4 large tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Press refrigerated piecrust on bottom and up sides of a square 9-inch tart pan. Bake at 450° for 9 minutes or until piecrust is lightly browned; set aside.
  • Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
  • Bake garlic at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of baked piecrust.
  • Sprinkle 1/2 cup fontina cheese over the garlic.
  • Slice tomatoes, and sprinkle evenly with salt and pepper. Place on folded paper towels, and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining 1 cup cheese.
  • Bake at 350° for 45 minutes or until tart is lightly browned.

Southern Living
JULY 2003

 creative party bee

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Have a Berry Picking Adventure

berry picking

Celebrate the sun-soaked days of summer with a day of berry picking!

Spending a day at a local U-pick farm is a great way to get out, connect with nature, and collect a treasure trove of beautiful local fruit. Here are some tips to help you plan a great day:

  • Locate a farm near you by going onto
  • Be sure to plan for a day outdoors by bringing some sunscreen and lots of water. Wet wipes are also a good idea to help clean hands and faces at the the end of the day.
  • Make things extra fun! — Think up some contests to make your picking more challenging.  See who can find the biggest, most colorful, or strangest berry of the day.
  • berry picking bucketBring your own hands-free berry buckets — Make these by cutting off the top third of a clean gallon milk jug (preserving the area around the handle).  Decorate your jug with permanent markers. At the berry farm, you can run your belt through the bucket’s handle to secure it to your waist.
  • Make the best of your bumper crop! — There are lots of great ways to enjoy what you’ve harvested.  Consider making jam, baking a pie or fruit bread, or freezing your berries to enjoy later in the year.

Click here for a link to some easy berry jam recipes.

Iced Tea Recipes

Enjoy the summer weather with these refreshing iced tea recipes!

One of my favorite things is sitting in my backyard and enjoying a refreshing summer drink. We have found some great new iced tea recipes for you to try with your friends and family on the back patio or your front porch this summer..

This yummy apricot iced tea makes a delicious summer drinkApricot Iced Tea


  • 8 black tea bags
  • 6 cups of boiling water
  • 1/2 cup of fresh mint leaves
  • 3 cans of apricot nectar (11-12 oz. each)
  • 1 teaspoon of vanilla
  • Ice cubes
  • Fresh apricot wedges (optional)
  • Fresh mint sprigs (optional)


In a large heatproof pitcher, combine the tea bags, boiling water, and the 1/2 cup of mint leaves. Let this steep for 5 minutes. Remove and discard the teabags and mint. Cover the tea and let it stand for one hour. Then stir in the apricot nectar and vanilla. Cover and chill for 4-48 hours.

To serve, fill tall glasses with ice cubes. Pour in the tea. For an extra touch, garnish with either apricot wedges or mint sprigs. Yum!


green tea and red berries mix perfectly in this delicious summer iced tea recipeSparkling Red and Green Tea


  • 2 Cups boiling water
  • 4 Green tea bags
  • 12 oz. can of frozen juice concentrate
  • Sparkling water of club soda
  • Fresh berries (optional)
  • Lemon wedges (optional)


Bring 2 cups water to boiling. Steep 4 individual-size green tea bags in boiling water according to tea package directions. Remove and discard tea bags. Stir a 12-ounce can of frozen juice concentrate (such as cranberry-raspberry or apple-cherry) into tea mixture. Cover and chill mixture until serving time. To serve, fill a tall ice filled glass 1/4 full with the tea mixture. Top with chilled sparkling water or club soda. Garnish with a few fresh berries and lemon wedge. Makes 6 to 8 servings.


How to make a delicious cranberry ginseng iced tea

            Cranberry Ginseng Iced Tea


  • 2 cups water
  • 2 green tea bags
  • 2 ginseng tea bags
  • 1 mint tea bag
  • 2 cups cranberry juice cocktail, chilled
  • 1 cup carbonated water, chilled
  • Edible flowers, such as nasturtiums or pansies


1. In a small saucepan bring 2 cups of water to boiling. Remove from heat. Add green, ginseng, and mint tea bags. Cover; let steep 10 minutes. Remove tea bags.
2. Cool at room temperature, covered, for 2 hours.
3. Transfer to a pitcher; add cranberry juice and carbonated water. Sprinkle with edible flowers. Serve over ice cubes. Store remaining tea, covered, in refrigerator up to 2 days. Makes 5 or 6 servings.


Cinco de Mayo Recipes

Cinco de Mayo recipes

Celebrate Cinco de Mayo by gathering your amigos for some great Mexican food and drinks. Here are a few easy and delicious Cinco de Mayo recipes for appetizers and margaritas with a twist!

Cheryl’s Awesome Guacamole

Of all the guacamole recipes I’ve tried, this one is definitely one of the best.


  • 4 large avocados
  • 2-1 cloves of garlic
  • ¼ cup finely chopped onion
  • 1 bunch of chopped cilantro
  • ½ -1 finely chopped serrano or jalepeno pepper (depending on how hot you like it)
  • 2 diced roma tomatoes
  • the juice of 1½ limes
  • sea salt and pepper to taste
  • cotija cheese (to garnish)

Smash avocado with a fork, mix in other ingrediants, squeeze fresh lime juice liberally, salt and pepper to taste. Sprinkle cheese on top to serve.

Fresh Tomato Salsa

Ingredients :

  • ½ of a small onion
  • ¼ cup of cilantro leaves or parsley
  • 1 minced garlic clove
  • 1 pound of diced ripe tomatoes
  • 1 tablespoon of lime juice
  • ¼ teaspoon of salt

Finely chop one half of a small onion. Mince ¼ cup of cilantro leaves or parsley. In a mixing bowl, combine the onion, cilantro or parsley, 1 minced garlic clove, 1 pound of diced ripe tomatoes, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Makes 2 ½cups.

Jose Cuervo Pomegranate Margaritas

(from the Jose Cuervo website)

  • 1.5 oz Jose Cuervo Especial Gold Tequila
  • 3 oz Jose Cuervo Lime Margarita Mix
  • 2 oz Pomegranate Juice
  • 1 Lime Wedge
  • 1 tbsp. Coarse Salt or Sugar (optional)

Combine tequila, margarita mix, and pomegranate juice in a cocktail shaker half-filled with ice. Shake well and strain into a chilled Margarita glass. Rim glass with salt or sugar if desired. Garnish with lime wedge. **Tip: Use red sugar on the rim of your glass for an extra festive Margarita.

fiesta theme partyFor more great Cinco de Mayo party ideas, be sure to visit the fiesta page on our website, Creative Party Themes.

Just add friends and you’re ready to fiesta!