The clean, fresh taste of tomatoes topped with homegrown basil from my garden just shouts “Summer!” I am also a big believer in preserving, which is an artisan craft coming back into popularity. Cherry tomatoes are easy to preserve, pickle, or dry so that you can have the flavor of summer anytime.
SAVE THE DATE! Saturday, July 21, Abby J will be jarring it up at the Golden Isles Olive Oil Culinary Center with her award winning “Field to Fork” Sweet Fire Pickles. Abby will be bringing her garden fresh cucumbers for us to pickle. Come on out and learn the basic canning skills and let’s kick up the flavor this summer with Abby J’s “Farm Fresh” recipes! Demonstration class. Take home your own jar of pickles and recipes and jar of pickling spices.
$45 per person
Pre purchase tickets online www.goldenislesoliveoil.com or call the store 912-602-9736
Abby J's Rustic Cherry Tomato Tart Recipe
1 Wewalka flatbread European style dough
1½ cups Gruyere Cheese
1 cup Monterey Jack cheese
¾ cup Abby J’s Roasted Garlic Salsa - available at Ingles
3 cups cherry tomatoes
¼ cup milk
¾ cup Hot Capicollo
½ cup chopped basil
Salt and pepper to taste
Options: To add more heat and flavor, add ½ cup of diced jalapeños or habaneros!
Preheat oven to 450˚F.
Roll dough out into a greased shallow quarter-sheet pan. Brush the dough with Abby J's Roasted Garlic Salsa and then sprinkle the Gruyere cheese in a single layer. Add the cherry tomatoes and then top with the Monterey Jack cheese and Hot Capicollo.
Prick your tomatoes with a sharp knife so they can cook evenly and faster. Beat the egg with the milk and brush the edges of the dough for a beautiful crust. Cook for 20 to 25 minutes or until edges are golden brown. Remove from oven and add the fresh basil. Enjoy!