This week's meal includes a Tomato-Prairie Breeze Tart, Leafy Green Salad, and Peach Ice Cream. The add-on this week is Spinach and Artichoke Dip. It's going to be a good week!
There are many versions of tomato tarts in the world, but this one is my favorite. It includes local stars: tomatoes and Prairie Breeze. The pastry for the Tomato-Prairie Breeze Tart is exceptional. It has butter and sour cream, so it's perfectly flakey and perfectly tender. The filling consists of lightly caramelized onions that are cooked with fresh thyme. The onions are added to eggs, sour cream, and my favorite local cheese, Prairie Breeze, by Milton Creamery. The filling is topped with fresh local tomatoes and more Prairie Breeze. It bakes up to a perfect eggy, tomato-y tart.
A simple Leafy Green Salad is the perfect companion to the tart. The salad consists of various soft leafy greens with a classic vinaigrette made with champagne vinegar, dijon mustard, and olive oil.
For dessert this week, Peach Ice Cream. Hooray! The base of the ice cream is made with cream, eggs, and a peach syrup made fresh from Georgia peaches. Then pieces of fresh peach are mixed into the ice cream. It's a summer delight!
The Add-On this week is classic Spinach and Artichoke Dip served with pita chips. It's an old-school appetizer and always the first to go at a party. This dip is good cold, heated, on pizza, added to a wrap, or whatever you can think to do with it. You know it, you love it.
I hope you enjoy this week's meal as much as I do!