Thanks, Roger...that's what friends are for.
Real life friend Roger Fisk passed this recipe along via Facebook. And he attributed the recipe as having been passed along to him from another friend of his. That’s the way it works in today’s world: we keep track of friends near and far electronically. Facebook, Twitter, most recently Google+ (anybody have a spare invitation?).Lots of us post pictures of dinner and share the recipes with each other: especially when local ingredients and backyard garden bounty take center stage.
That is exactly the way this morning’s tomatoes became this evening’s summer supper! With the exception of using a pre-made frozen crust that was pre-made and frozen by me, I followed Roger's simple instructions. Roger said, “A purist-I love it. I aspire to this!” I won’t criticize if you choose the store bought pre-made route but the savory crust recipe used here for this quiche is absolute heaven ...for aspiring purists everywhere!
That is exactly the way this morning’s tomatoes became this evening’s summer supper! With the exception of using a pre-made frozen crust that was pre-made and frozen by me, I followed Roger's simple instructions. Roger said, “A purist-I love it. I aspire to this!” I won’t criticize if you choose the store bought pre-made route but the savory crust recipe used here for this quiche is absolute heaven ...for aspiring purists everywhere!
TOMATE PROVENCAL TART ALA ROGER FISK
Preheat oven to 400 degrees F. Roast bulb of garlic. Smear roasted garlic on bottom of pre-made frozen pie crust. Put down base of half-cup fontina cheese, layer tomato slices on top. Drizzle with olive oil salt/pepper, bake for half hour. Sprinkle another half cup of fontina on top of tomatoes. Add a few snips of fresh parsley and basil. Bake for another 20 mins. Garnish with fresh basil leaves. Add a green salad with French dressing. Pour French wine. Serve friends. Feeds six.
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