Online Cooking Demo: Tomato Tartlets
The plethora of heirloom tomato varieties – those titans of flavor – are ripening up in home gardens around the region. The season lasts but a few short weeks and the Cook Sisters are here to help you make the most of it. During this online demonstration, Danielle will prepare a delicious tomato tartlet recipe. From her Virginia garden, Adrienne will provide tips on the care of tomato plants and harvesting the bounty.
Presenters: Danielle Cook, MS, Nutritionist, and Cooking Instructor, and Adrienne Cook, Gardening and Cooking Writer
Find the recipe and other cooking demos on our Cooking page at USBG.gov/Cooking
SUMMERTIME TOMATO QUICHE (SOUTHERN TOMATO PIE)
Puts the easy in the phrase easy as pie. For the bounty of beautiful tomatoes appearing now in gardens and farmer's markets, pull out that springform pan and make a real, soul-satisfying Southern classic.
4 large tomatoes
4 extra large/or 6 medium eggs
1 cup sour cream
1 sweet onion
1 sweet pepper
Several cups of shredded cheese
Fat or oil to saute veg
Seasonings and herbs
2 Organic pre-made piecrusts, doctored(see video short under How To Doctor playlist)
8 inch springform pan
Peel, seed and chop tomatoes; dice onion and pepper, saute all over med heat in your fat of choice ( olive, coconut, nut oils, chicken or bacon fat - I won't tell if you won't) until the juices evaporate. Whisk the eggs until frothy, then whisk in sour cream.
I used my own Detroit Mexicantown seasoning blend - basically dried cilantro, adobo, white pepper, garlic and chives - but eggs are global, and they like flavor profiles from everywhere: North African harissa, French herbes de Provence with lavender, Italian, Greek, Middle East - just make sure you use one or two dried herbs in the egg mix.
Fresh herbs? Tear them up and saute with the veg.
Prebake the crust for about 5-7 minutes in the 425°F preheated oven, let cool.
How you fill the quiche is up to you. You can layer cheese first, then tomato mixture and cheese again, but I prefer to lightly mix everything up after pouring in the egg mix. However you do it, top it with a healthy dose of cheese, bake it in the oven for about 10-15 minutes at 425°F, then turn the heat down to 325°F for about 40 minutes, or until a knife inserted into the middle comes out cleanly.
It may read like a lot of work, but it takes about 15-20 minutes to hook up, and the yum of it all makes it totally worth it.
⚠️ WARNING ⚠️
Get your slice while you can - once anybody else sees it, they'll taste it, and it will be gone before you know it. Trust.
How To Make A Nectarine Upside Down Cake
This easy to make nectarine upside-down cake takes advantage of summertime's bounty of fresh, juicy nectarines. It's a fresh-tasting cake that's utterly delicious! For the full recipe, visit Kudos Kitchen by Renee at
Tomato Feta Pie (#ProduceOfTheWeek)
Tomatoes are versatile both in their identity as a fruit/vegetable and in the many ways they are used! They are the main ingredient in many sauces and condiments, are perfect on a salad or a sandwich and can even be used in pies!
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For more recipes, visit udel.edu/extension/recipes!
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.
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Music obtained through University of Delaware license with FirstCom.
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