Smithers MINNEAPOLIS

Sheik’s Palace Royale again, huh?

Honestly I’m curious. which resturant? It’s the foodie in me….
(and given vegas… and not knowing the number of people at the table, $752 on wine isn’t really out of this world.)

15% tip? Cheapskates.

That’s a lot of hot dogs with cheeze whiz…and considering you don’t drink, what a waste of a good meal! Why wasn’t I there?

Short Circuit to pcomeau: What was that tomato tart recipe again? I have the gruyere…what type of pastry and how long to cook and at what temp? How do you prevent the juice from ruining the pastry?

From: The Cooking of Provincial France (Time-Life Books 1968.) Mostly noteworthy because M.F.K. Fisher wrote large portions of this book.

Tarte a la Tomate

1 pastry shell (we buy the pillbury frozen, unbaked kind. Or make your own.)
1 pound Gruyere
2 or 3 large tomatoes
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter (we found 1 tablespoon is plenty.)
Salt and freshly ground Pepper to taste

1) Pre bake the pie crust (instructions on the package.)
2) Slice the tomatoes sprinkle with salt and let drain in a collander (or rack) for about 30 minutes
3) Pre heat oven to 375 F
4) Slice (or grate) the cheese and layer in the baked pie shell
5) Place the tomato slices on top
6) sprinkle with the Parmasen, basil, and then melted butter.
7) Throw it in the oven for 25 minutes or untill the cheese has melted and top is just starting to brown a little.

Serve warm or cold…
the orginal recipe bakes this in an 8 inch square pan, but we’ve done fine with a standard 9 inch pie dish.

As mentioned before, great if using fresh, in season tomatoes…