The real Tomato Tart recipe

 Here is the tomato tart recipe I printed out and put on the counter and followed all the places I followed. I may tell all the places I deviated, but from the sound of the narrative with the recipe, anything goes. It's quite obvious I used real tomatoes, not cherry. And I used two real tomatoes from my sister's garden and two romas from Kreigers!

The recipe is called Tomato Tart. I like this, not behind a paywall. A couple of sisters rummaged in the refrigerator and made supper. My kind of people, my kind of food. Here is their tart:

Here is what I did different. I used Monterrey Jack and swiss cheese. I quite grating the swiss after I emptied the grater the second time. Enough cheese.

They only wanted the edges of the crust brushed with the milk/egg. As I had few of the fresh spices, I pulled them from the spice bottles and beat them into the quarter cup of milk/egg. Then I dribbled the remaining milk/egg on top.

Here is mine, cut. Onions, cheese, tomato and crust! Yum! Reminded me of my old Italian teacher's definition of "pizza pie"! All the leftovers on a crust on washing day. Not the same two weeks in a row. Here is my serving, sliding into a bowl (all my plates are in the dishwasher).

I'll have a slice for supper tonight, and the rest goes in the freezer for another day. It does tic the high fat box, and it was mighty good.

My cooking resembles my knitting. As useful as it is, I seldom read a pattern through to the end before I begin. It's a character flaw. I simply assume I can solve everything. As I told the wind, "Don't blow in my face!". Family story.

It's Sunday. Time for a nap. Here's a great day for all of us.

And, I forgot to add: There is a new picture up, Where the Towels Live. I do like it. Thanks.