I know that tomatoes had their chance and we're moving into hard squash season. But I still have tomatoes coming in from Jake and D's garden and a friend dropped off a box full recently. So I took the opportunity to make a tomato tart for dinner and want to share it with you in case you still have tomatoes available. This is based on a traditional French tart whose crust is smeared with mustard and topped with sardines. But I was the only one in the mood for sardines, so I'm not including it today. You can still see my slice - with the sardine! - at the end. Oh, a traditional tart would have a butter crust; I decided to make one with olive oil. Ingredients makes one 9-inch tart Olive Oil Crust 50 grams organic granulated sugar 1 large egg + 1 egg yolks 800 grams oil (I used olive oil) zest of 1 organic lemon, approximately 1 teaspoon 280 grams flour (I used all-purpose flour) pinch of salt 1 teaspoon baking powder Also needed: 9" tart pan with removable bottom, parc
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