Dinner conversation around my table usually follows a similar pattern: Matt’s office politics, my restaurant shenanigans, and what seemingly inedible item Sammy gulped down that day. But when dinner’s really good, we bypass all that and focus on what’s really important: the food.
This tomato tart rendered both of us nearly speechless. It’s a buttery crust filled with thick tomato slices, melty fontina cheese, black olives, and caramelized onions, with a few anchovies dancing across the top. The ingredients meld together into a mess of salty-sweet pure deliciousness. It’s exactly the tart we’d eat night or day, breakfast, lunch, or dinner, hot, warm, or stone-cold. And even though I just ate the last piece, I’m already thinking of when I can make it again.
Get it? I loved it; Matt loved it; it’s a dang good tomato tart. I’ll show you how it goes together and, soon, you’ll be lovin’ it too.