FRESH TOMATO TART
2 lb. Ripe tomatoesBERRY PINEAPPLE SLUSH
2 teaspoons snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 clove garlic, minced
1 recipe tart pastry
4 teaspoons stone-ground yellow cornmeal
1/2 cup grated Parmigiano-Regiano cheese or any other very flavorful cheese
**Preheat oven at 400 degrees
**Slice both ends off tomatoes, slice center section into 1/4 inch thick slice. Then chop end slices to make 1 cup and set aside. Combine garlic and rosemary and set aside.
**On a sheet of floured waxed paper, roll pastry into a 13 1/2 inch circle; invert pastry onto a lightly greased large cookie sheep and then peel of wax paper.
**From the center of the pastry to about 3 inches from the edge, sprinkle 3 teaspoons of the cornmeal and half of the cheese. Arrange a row of tomato slice around the inside edge of the covered area/ Spread chopped tomatoes in center of the tomato ring. Sprinkle with rosemary mixture adding salt and pepper to taste. Make a second row of tomatoes on top of chopped tomatoes, overlapping the outer row. Put remaining slices in the center. Sprinkle tart with salt and pepper again. Sprinkle remaining cheese and cornmeal on top.
**Fold edge of pastry over tomatoes, pleating as necessary. Bake 35 to 40 minutes or until pastry is golden brown and tomatoes are bubbling. Cool tart on pan for 15 to 30 minutes. Makes 6 servings. Enjoy!
1 small pineapple, chopped or 1 (20 ounce) can unsweetened pineapple chunks packed with juice, drained
2 cups fresh or frozen unsweetened raspberries or strawberries
1 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 (1 liter) bottle ginger ale, chilled
**If using fresh pineapple, prepare pineapple (remove "skin" and chop).
**In blender or food processor , combine pineapple, berries, orange juice, lemon juice and honey; cover and blend until smooth.
**Press through sieve if you wanting a smooth classy-looking drink or don't and receive all of the benefits of the pulp and seeds. Next pour into a 2-quart square baking dish and cover and freeze for 24 hours.
**To serve, let stand at room temperature 20 to 30 minutes. With a spoon, scrape across surface and place shush in glasses. Add ginger ale; stir to mix. Add mint leaf to garnish. Serves 8 to 10. So refreshing!!!!!