Tomato Tart inspired by New England end of summer and fall local bounty.
? >> this time of year there a are still plenty of fresh native tomatoes, corn, squash and potatoes. >> s>>o stoo datoy dawey ‘rwee ‘rgoe ingog intog tot take advantage of o our local bounty and create a tomato tart. >> chef mary kravec is a cook instructor at the the silo cooking school, and the director. and she’s b back with us today, wwe always love it when y year here with us, mary. >> i love being here to. >> s>>o sito ‘sit’s stil tomato season, the end of it. >> so we’re going to use up everything that’ss lleeft today and put it i in a wonderful l liitttle tart. >> ooh. >> h>>ow h wowe’ wree’ greoi gngoi tngo tsto arstt arist is just take your basic p pie dough, or if you u want to cheat, pul one out of the f freezer, soften it. >> this is tricky, isn’t it a little bit? >> yes. >> t>>o tfio t fiitt it in. >> once you fit it in, we’re going to bake it blind, that helps keep it cris
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