This is my mother-in-law’s rolling pin, which was her mother’s rolling pin from her childhood home in Duxbury, Mass. Ditto on the yellow farmhouse table on which it sits. Sometimes a tomato tart tastes just a little bit better thanks to the much-loved rolling pin with which it’s made. Or thanks to the table on which it’s served. As was the case last week at my in-law’s in Manchester, VT:
My husband and I had stopped at the Dutton’s Farm Stand for some tomatoes. They didn’t have any heirlooms, which is what I prefer to use for a tomato tart, but we grabbed what looked good:
On the way home, we swung by Al Ducci’s Italian Pantry (which makes a KILLER meatball sandwich by the by) to grab some fresh mozzarella and housemade pesto for the tart. Lucky for us, while we were at Al Ducci’s they were making up some fresh Italian sausages—we got a ton of the sweet Italian and some hotter-than-hell spicy Italian to grill that night as well.
Back at home, I used the fantastic new Epi iPhone app (download the app immediately; it will change your life) to find my favorite black pepper parmesan tart recipe from Epicurious.com. The pastry dough is easy to make, and even easier to work with. After you’ve mixed and chilled for an hour, roll it out and place into a tart pan. I can’t tell you how good and solid this rolling pin was, love it:
The crust bakes for about 30 minutes, and then cools. Then spread a generous layer of pesto and layer sliced tomatoes and mozzarella.
No more cooking required, which is why it’s important to use really, really good tomatoes. Even better, which I didn’t have, use halved cherry tomatoes to fill in the gaps. And then—this is the most important part—share with the people you love the most.