Farmer's Market

I absolutely love this time of year. It's the time of year when fresh spring fruits and vegetables are at their peak and there are so many ways they can be used. One of my family's new favorite outings is to visit our local farmer's market. At first it can be a bit overwhelming but after you get the feel of the place, you know which booths you want to visit and what produce you want to purchase that day.

It also happened to be my birthday last week and my fabulous sister gave me a cookbook from Williams-Sonoma all about cooking from the Farmer's Market. My goal is to make as many of these recipes that I can from fresh, local produce this spring and summer. I tried my first recipe from the book and adapted it just a little bit to what ingredients I had on hand. It turned out to be a Rustic Tomato and Caramelized Onion Tart. It was delicious and the perfect light supper to enjoy with a nice glass of red wine. This will definitely be a regular meal in our rotation as long as the tomatoes are still ripe and in season. It's so easy to make but looks like you but a ton of effort into it. It's sure to impress any group you entertain and fool them into thinking you spent hours slaving in the kitchen!!!

Rustic Tomato & Caramelized Onion Tart
2 red tomatoes, sliced
1 rectangle frozen prepackaged puff pastry
1/2 yellow onion
1 tablespoon butter, melted
1 tablespoon extra virgin olive oil
4 tablespoons grated Parmesan cheese
salt & pepper
dried basil
garlic salt
2 cups shredded whole milk mozzarella cheese

Preheat oven to 400 degrees.

Place sliced tomatoes on paper towel and sprinkle with salt. Let sit for 30-60 minutes.

Heat olive in pan over medium/high heat. Add onions and season with salt, pepper and a little sugar. Let cook down until caramel in color. Set aside to cool.

Roll out puff pastry on lightly floured surface and place on lightly greased cookie sheet. Mix melted butter, garlic salt, & pepper together and brush on pastry. Sprinkle with mozzarella and 2 tablespoons Parmesan cheeses and top with onions and sliced tomatoes. Place in oven and bake for 20-25 minutes. Once removed from oven sprinkle remaining cheese and dried basil. Cut into squares and serve immediately.