It’s hurricane season! No seriously, it is. We’ve been told numerous times that we are due for a hurricane this fall…fun times in the South!
So today, we headed to our local produce market. It’s one of the few things we are grateful for here in Pensacola. They have a crazy abundance of produce, ranging from Korean sweet potatoes to heirloom tomatoes to yucca to … well anything else you’d need. We walked out of there with 4 bags of produce for $17. Isn’t that crazy? The best part about this place is that everything is locally grown, not GMO vegetables and fruits. Not that I’m some crazy health nut but honestly, as I’ve gotten older, I’ve learned to realize that what we eat and do to our bodies is entirely our responsibility. And it’s a responsibility that I need to take a hold of. I mean, you have to admit, those large, perfectly round peaches at your big supermarket are just a little too perfect. Nature doesn’t create such perfect fruit all the time.
The fruit at this produce market may not be perfect or as large as a baby’s head, but boy are they super fresh. As I meandered the store, I stumbled upon amazingly red and ripe tomatoes. They had a specific name but dear god, I can’t remember what it was. So with these tomatoes, I figured I’d make a lovely tart with some basil from my garden.
By the way, look at these bell peppers below. Aren’t they the strangest thing? I had never seen such colors for bell peppers until I got to Pensacola. I haven’t tasted them yet so who knows, maybe they taste magical or something.
If you’re looking for an easy-to-make appetizer, try this recipe out! It’s super rich and full of flavors. Don’t get me wrong, this tart isn’t the lightest dish considering it has tons of cheese. But holy hell, did this turn out good. If you love cheese like I do, you won’t regret making this.
Time: 1.5 hours
Serves 5-6 people
1 large ripe tomato, sliced thin
large bunch of basil leaves, julienned
1/3 cup diced onions, caramelized
4 oz. goat cheese
1/4 cup feta cheese
1/3 cup cream cheese
1/3 cup sour cream
1 homemade pie crust (see: https://kimchiandkogi.com/2014/07/13/georgia-peach-pie/)
1. Place all your cheeses and sour cream in a large bowl. Microwave for 30 seconds to soften. (And preheat your oven to 330 degrees F!)
2. Add eggs and mix thoroughly
3. Add basil, ground pepper, and onions. Mix.
4. Pour your mixture into your pie dish. (I blind baked my crust for 5 minutes beforehand).
5. Carefully place your sliced tomatoes to cover the top of the pie.
6. Place in your oven and bake for 45 minutes to 1 hour, or until your tomatoes have cooked through and your crust is golden brown.
7. Serve with balsamic reduction and enjoy!