ANOTHER TOMATO TART

This other tomato tart recipe is easier and faster than the one posted yesterday. The ginger marmalade gives a nice sweetness to the crust and provides an unexpected surprise taste that guests find hard to identify. I use Pillsbury's prepared pie crusts for this but you could make your own if you prefer. Or you can use the recipe posted for crust yesterday, eliminating the bacon. Be sure to pre-cook the crust according to the package directions so that it won't become soggy.

ANOTHER TOMATO TART

serves 6

1 unbaked pie shell 

3 T ginger marmalade

4 ripe but still fairly firm red tomatoes

1 yellow or orange bell pepper, seeded and chopped into 1/4 inch pieces

a soft goat cheese

salt and pepper to taste

1. Lay the pie shell in a 10-inch tart pan, being careful not to stretch the dough, and trimming off the edges with a rolling pin to make the crust come just to the to of the sides of the pan. Prick the crust slightly, cover it with foil and pie weights, or raw rice. Bake according to the package directions for a one-crust pie. Remove from oven and allow to cool completely on a rack. 

2. When the pie shell has cooled, cover it with marmalade, using just enough to coat the shell.

3. Slice the tomatoes about 1/4 inch thick and place them on top of the marmalade in a decorative and overlapping pattern.

4.Sprinkle the top of the tart with pieces of the bell pepper. (If you prefer them softer, you can par-boil the pieces for a few minutes before using. Drain them well and allow them to cool before sprinkling them on the tomatoes.)

5. Crumble goat cheese over the top of the tart and bake it in a preheated 350 degree oven until the vegetables look juicy, about 20-25 minutes. Remove the tart from the oven and tranfer to a rack. Allow to cool and serve either warm or at room temperature.