BUY EXTRA TOMATOES & PEPPERS FOR SAUCE, TARTS, SALADS AND TO FREEZE
I am a tomato and sweet pepper aficionado. Garden fresh vegetables and herbs are best and although I try to eat only in season the abundance of fresh tomatoes sweet peppers and herbs at bottom basement prices a foodie can find in SoCAL provides the perfect opportunity to experiment with new recipes for healthy delicious meals you can share with family friends and at your company potluck. Refrigerate or freeze left over tart pieces and sauce be sure to label and date.
PREPARE THE TART SHELL
a. You can use any bread or pastry flour ( experiment ). I make my own dough combining whole wheat and pastry flour: -add water, sugar, vegan butter. Mix, fold into a ball, wrap in plastic and place in the fridge for ~ 15 minutes - you can also use store bought.
CONSIDER HOW MANY VEGGIES TO USE
b. For the Tart only use 2.5 - 3 cups tomatoes/ sweet peppers. Use more if your planning on bottling the remaining sauce. Clean, cut tomatoes and peppers and place in stove top pan add fresh herbs to taste. Don't toss those older tomatoes and peppers you already have remove bruised parts and add to the mix.