Last week I wrote of the symbolic nature of flowers. Look around your garden. What does it say about you? Plant some dill. It symbolizes power against evil. Every victory garden could use that power right about now. Nasturtium, too. Those edible peppery and sometimes fiery orange blossoms stand for patriotism. Do you love this country? How do you show it?
For those who knew William or have followed this blog I’m certain I don’t have to explain why dill and nasturtium remind me of him. I don’t know a soul (other than his military brothers) who love this country more and fought the good fight, so others could live free.
Today, I praise the essential workers battling the evil of COVID19 especially my two nieces. Heather and Brenda are on the front lines as nurses in ICU units devoted to the care of those infected. I can’t imagine the mix of emotions associated with these essential jobs, but they do it. They pledge an allegiance to quality healthcare no matter the hardship. All any of us nonessentials can do is express our gratitude for their courage, dedication and willingness to fight the good fight…plus wash our hands and practice social distancing. This thing isn’t over, yet.
As much as I love this recipe as written desperate times call for desperate measures. These days #AmericaStrong we are all adapting to a new normal. Thankfully, this is a raid your pantry kind of recipe initially adapted from William-Sonoma’s web site. No puff pastry? No problem. Use any kind of pie dough or even a pre-made pizza crust, flour tortillas or naan…hey! it is an international situation we are in so be brave and use whatever. Same goes for fresh tomatoes. Any fresh vegetable will do, but if it is crunchy like broccoli, blanch it first. Onions? Caramelize them first. Canned tomatoes? Drain them and pat them dry. Same for cheese and herbs…just do you and don’t forget to plant some seeds.
1 sheet frozen puff pastry, thawed fresh tomatoes, thinly sliced kosher salt 6 oz. crumbled feta cheese 1 Tbs. chopped fresh dill freshly ground pepper, herb oil and freshly grated parmesan cheese Heat an oven to 400°F. Line a baking sheet with parchment paper. Sprinkle both sides of tomatoes lightly with salt and place in a single layer on paper towels. Let them stand 15 to 30 minutes for paper towels to absorb some of their moisture.
Fresh Tomato Tart with Feta & Dill
Unfold the puff pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the dough to the prepared baking sheet. Using a fork, prick (or dock) the pastry all over. Fold over 1/2 inch of the pastry all the way around the edge.
Arrange the tomatoes and cheese evenly on top of the pastry rectangle. Sprinkle evenly with the dill and some freshly ground black pepper. Drizzle with a little herb oil and parmesan.
Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve.
1 sheet frozen puff pastry, thawed
fresh tomatoes, thinly sliced
6 oz. crumbled feta cheese
1 Tbs. chopped fresh dill
freshly ground pepper, herb oil and freshly grated parmesan cheese
Heat an oven to 400°F. Line a baking sheet with parchment paper. Sprinkle both sides of tomatoes lightly with salt and place in a single layer on paper towels. Let them stand 15 to 30 minutes for paper towels to absorb some of their moisture.