So the weekly CSA haul lists are not happening. But the produce is still coming in! Just off the top of my head, last week we got: tomatoes, cucumbers, zucchini, a leek, a watermelon, corn, cherry tomatoes . . . and the list goes on!
I have a board over on pinterest where I occasionally pin ideas and recipes that use veggies I know I’ll get from my CSA. One of these is a Tomato and Goat Cheese Tart. I had some leftover pie crust that really needed to be used up, so I looked through the fridge to see what else was hanging about and was happy to see I had ricotta, sour cream and feta in small quantities all waiting to be used up. So here’s what I did: I followed the recipe more or less except for the filling part, which I made by mixing a bit of ricotta, some grumbled mild feta, a bunch of sour cream and an egg (it was looking a bit liquidy so I figured that would help firm it up). I had a part of a leek leftover from something else, so I chopped it up and sauteed it and added that to the filing. I added in some chopped fresh basil, salt, pepper and a pinch of hot pepper. Then I layered on the tomato as per the recipe. Baked for about 30 minutes.
And how was it? Delicious! It’s good both warm and cold, and quite hearty.