Elevated Eats: Late Summer Tart & Plum Lemonade

Hi Moon Foodies, it is hard to believe September is tomorrow. I have already noticed the daylight shifting, and the air has a new feel. While the season is beginning to shift, summer produce is shining here in the WV mountains. We have finally reached peak tomato season. They are vibrant in color, sweet and juicy in taste, and gloriously imperfect in appearance. This month I am letting these beauties shine in a late summer, elevated eats, tomato tart recipe.

With the assistance of store-bought puff pastry, the tart is a snap to make. Think French bakery. Dijon and fresh herbs are used in their simplicity to enhance the delicious summer tomato flavor. The buttery puff pastry becomes light and flaky, the perfect vessel to accompany the tomatoes. The tart is best enjoyed at room temperature - this is when you are able to truly taste each individual ingredient. A drizzle of Moon Honey adds sweetness and a vibe. The tart is topped with fresh greens for crispness and balance. This bite can be served anytime of the day, as a meal, side dish, or evening snack.

Late Summer Tomato Tart

Ingredients:

• 1 sheet puffy pastry

• 2 tablespoons Dijon mustard

• 1/2 teaspoon fresh herbs - thyme and oregano (use less if dried)

• 1/4 cup finely grated Parmesan

• 2-3 large ripe tomatoes

• 1/4 cup Fresh micro greens or any tender green/herb

• Olive oil

• Black pepper

• Flaky salt

• Moon Honey

Directions:

1. Slice tomatoes 1/4 inch thickness.

2. Arrange in a single layer on a plate and sprinkle with salt. Set aside.

3. Roll out puff pasty into one thin sheet or cut in half to make two smaller tarts. Using a sharp knife score all sides one inch in from the edge leaving a border.

4. Gently form a crust with the border dough either by hand crimping or with the edge of a fork. Using the tip of a fork, prick the inside base all over. This will help the crust from over puffing during the par bake process.

5. After the pastry is prepped freeze for 10-15 minutes to firm.

6. Bake 7-10 minutes at 375 until slightly golden and crisp.

7. Pat tomatoes dry of any excess liquid.

8. Spread Dijon on the base of the pastry, sprinkle with herbs and black pepper.

9. Cover the mustard layer with Parmesan, reserving a little for finishing.

10. Arrange tomatoes in a single layer. Add a little more black pepper if desired.

11. Drizzle olive oil over the entire tart including the crust.

12. Bake 375 for 15-20 minutes until the tomatoes start to shrivel and the crust is golden brown.

13. Out of the oven sprinkle the remaining cheese over the hot tart.

14. Cool for 15 minutes.

15. Drizzle on Moon Honey, add flaky salt to taste. Finish with fresh greens.

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Stone fruit is a late summer gift. I have a wonderful mocktail pairing for the savory buttery tart, Plum Lemonade. The tartness is just the contrast needed. Fresh plums are muddled into lemonade, creating a fruitiness. Tomatoes and plums are a 10/10 match. This is a fantastic mocktail to make in a pitcher. Varying dosed Moon Mixers allow everyone to create their own desired experience.

Shaken Moon Plum Lemonade

Ingredients:

• 2 lemons quartered

• 1 1/2 plums quartered

• 1/3 cup sugar (more if you like it sweeter)

• 2 1/2 cups water

• 1 cup ice (more for serving)

• Lemon and plum slices for garnish

• Thyme sprigs for garnish

• Moon Mixers

Directions:

1. In a quart jar with a secure fitting lid, muddle lemons, plums, and sugar until softened and juicy.

2. Add water and ice. Shake, shake, shake until ice cold and the sugar dissolves.

3. Fill two glasses with ice, pour lemonade over (through a strainer if you don’t want pulp).

4. Stir in Moon Mixer of choice. Garnish with sliced fruit and thyme.

   
   

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Savor the last tastes of summer. Have an evening drink outside. Enjoy the feels of change in the air.

Until next time. Peace friends.