What was on your Summer Bucket list this year?
🍦Make Homemade Ice Cream ✅
🚵♀️Take a Bike Ride ✅
🍉 Have a Picnic ✅
🌄 Watch the Sunrise ✅
🗯 Make Giant Bubbles ✅
🏕 Go Backpacking ✅
😎 See the Eclipse 2017 ✅
🔥 Have a Bonfire ✅
🍇 Go to a Vineyard ✅
🍅 Make a Tomato Tart ✅✅✅
You still have time to finish off your List and make this amazing Tomato Tart because officially summer doesn't end until September 22nd!
Why is it that we always have a Summer Bucket List but never get around to doing hardly anything on the list? Somehow it passes and yeah we might have gone hiking or ate a s'more or two but we seem to miss out on the simple things like playing with bubbles or watching the stars outside.
Summer seems to come to an end when school starts and yet for most of us school isn't starting in fact, it's still the same week as last week with work on Monday and ending on Friday. So don't let your work week keep you from this good news: the sun is still shining and it is still a little warm. You still have time to have some fun!
Do you have something on your bucket list you haven't checked off yet? Pick one thing and do it, NOW! Your kids will love you, because you just extended summer and showed them that it's okay to have a picnic, or make homemade ice cream in September.
It's okay to make a plan to go outside and stretch the limits of summer. In fact maybe your summer tomatoes are just now coming to their peak. That is definitely the case if you live in the PNW. It takes September for the tomato to be at it's best.
Whatever you do make sure you take some time to smile 😊 and enjoy a little something you love because after all that's what a bucket list is all about.
And remember the Fall Bucket List is just around the corner...🍁🍂🍁
1 PIe/Tart Crust (Get Crust Recipe Here)
2 Tablespoons Dijon Mustard
2 Tablespoons Grain Mustard
1 teaspoon olive oil
1-2 teaspoons dry herbs de provence
2 large Heirloom Tomatoes
1 pint small tomatoes
Salt- 1-2 teaspoons for draining tomatoes
Fleur de Sel or finishing salt to taste
Make Crust and pre-heat oven to 425 degrees. Pre-bake crust for 10 minutes. Slice large tomatoes and place on paper towels and salt. Allow salt to drain tomatoes of liquid then pat dry.
Mix mustards together in a small bowl. After crust cools, using the back of a spoon or a brush, brush mustards onto bottom of pre-baked crust. Next layer tomatoes on top of mustard. Sprinkle herbs over tomatoes and drizzle olive oil.
Bake tomato tart for about 30 minutes at 400 degrees or until crust is golden brown and tomatoes have shriveled slightly. Finish with Fleur de Sel to taste.
Tomatoes can be pre-sliced and salted up to 1 hour prior and allowed to drain
Choose the best tomatoes you can find as this is your prime ingredient
Now is the time to use those slightly overripe tomatoes
Add a little fresh basil afterwards on top and serve with a salad dressed in a vinaigrette
A nice Dry Rosé goes wonderfully with this summer tart