Central Texans can get a new crop of tomatoes in the fall. Basil is still growing as well until it really starts to get cold which could be anywhere from November to December. This leaves one last harvest of these delectable tomatoes to use in a warm tart. Serve with for lunch with a salad or for dinner along side a seared steak.
1 lb mixed-color tomatoes, halved or quartered
3 tbsp olive oil
1½ tbsp good quality balsamic vinegar
1 tsp coconut sugar
1 tsp salt
freshly ground black pepper
1 lb large mushrooms, halved
2 4” pre-made tart shells or 4 2” pre-made tart shells
6 tbsp pesto (preferably home made)
8 oz fresh mozzarella
fresh basil leaves, for garnish
Pre-heat oven to 400°. Generously brush tomatoes and mushrooms with olive oil. Place on baking sheet and roast for 20 minutes. Meanwhile, heat balsamic vinegar on low and mix in coconut sugar until dissolved. Increase heat and stir until mixture thickens. Pour roasted vegetables into prepared tart shells, pour in the balsamic glaze and season with salt & pepper. Top with the fresh mozzarella and pesto and bake according to directions.
Just before serving, garnish with fresh basil. Serves 4
Recipe and photos by Chef Trish Wesevich
