A few of my friends make this tart and they have variations that involve adding feta cheese and all are great adaptations, but here’s the original.

Fresh Tomato Tart

• 1 10-inch pie crust
• 2 cups shredded mozzarella
• 3 tbs chopped fresh basil, divided
• 1 large clove garlic, sliced into 8 slivers
• 6-8 plum tomatoes, cut lengthwise into 1/2 inch slices
• 1 1/2 tbs olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• Freshly grated parmesan cheese, optional

Place piecrust in tart pan or glass pie plate.  Generously prick bottom and sides of pastry, bake at 400 for 5 minutes.

Sprinkle cheese in pie crust.  Top with 2 tbs basil, sprinkle garlic across cheese and basil.  Arrange tomato slices on top. Brush with olive oil, sprinkle with salt and pepper.  Place baking sheet on lower rack in oven.

Bake at 400 for 35-40 minutes(this time varies, mine took 30 minutes tonight). You may need to cover with foil as the crust turns golden brown to prevent burning. Remove from oven and sprinkle with remaining basil. Let stand 5 minutes before serving.  Optional-top with freshly grated parmesan cheese.

With the motivation to keep the tomato tarts coming in the early years, we now have enough children to empty the pie plate in one sitting!

And plenty of volunteers to hold the food for blog pictures.

Why is this called lasagna you ask? Aimee, where are the noodles, where is the cheese-it doesn’t even look stacked like lasagna? All very relevant questions.  When I first had this dish at my friend Kristen’s house it was perfectly stacked in layers and presented in a nice square on my plate.  The square part didn’t work out quite so smoothly for me this first time, but it was absolutely delicious even if not geometrically pleasing!(update: now I know, it’s white rice that makes the nice square, we used brown rice)

The main elements of this dish are rice, beef, and fresh salsa.  When I called Kristen to get the recipe she yelled to her daugher, “How did I make that mexican lasagna dish?”  That’s right, it’s one of those kinds of recipe, a spur of the moment piece of genius with no definite measurements.  But I did my best to translate it into a recipe and I think it came out just as good, and the kids all had thirds.

Kristen’s Mexican Lasagna

• 4-6 cups rice(brown or white)
• 1 pound ground beef
• Chopped onion
• Chopped Pepper
• Cumin
• Salt/Pepper
• 1 can black beans, rinsed and drained
• Fresh Tomato Salsa
• Fresh Cilantro(optional)
• Shredded Cheddar Cheese(optional)

1)If you are preparing your own fresh salsa with nature’s bounty, complete this step first.
2)Cook rice according to directions, adding in 1 cup(or more) salsa to the rice while it’s cooking.
3)Brown beef with peppers, onions, and cumin.  Add in beans, and salt and pepper to taste.
4)Pre-heat oven at 350 degrees, coat 9×13 baking dish with cooking spray.
5)Spread rice in baking dish, press with spoon. Next spread ground beef mixture over rice.  Finally, spoon fresh salsa across ground beef.  Cover with foil and bake 30 minutes.
6)Remove from oven and let stand for 10 minutes.  Meanwhile, rinse and chop fresh cilantro.  Allow each person to top with cilantro and/or shredded cheese. Enjoy!

Fresh Salsa: Now is a great time to make fresh salsa and it’s not hard, the most time consuming part is chopping the tomatoes.  This is the recipe I used, leaving out the hot peppers.  If you can’t make your own salsa, look for something similiar at the store, especially at stores like Trader Joe’s and Harris Teeter.

Topping it off: Stick to fresh cilantro, it adds an extra layer of zing that just won’t happen with the dried substitute.  Additional fresh salsa with chips make a nice side.

Dairy-Free: I was delighted when I went to my friend’s house and this dish was dairy free without even intending to be.  It has plenty to offer without needing the cheese, but you go ahead and have as much as you like!

Make-ahead: Now that I’ve made this once, I would consider doing a few things the day before.  Cooking the rice and storing in the fridge.  Making the salsa and storing it as well.  Really you could probably assemble this whole dish the day before and have it ready to go for company the next night.  I think the taste was even the better the second night that we re-heated it.

With Matt’s talent for making homemade pasta combined with the fresh farm tomatoes, we’ve got the whole flavorful world in our hands.

We’ve been making this dish about once a week since the tomatoes began arriving. It captures the fresh feel of summer and you don’t have to peel the tomatoes like cooked fresh tomato sauce. This recipe is perfection with hand-made pasta but a fine-second with store bought. Last night, short on time, we used Trader Joe’s bow tie pasta and it was a nice compliment.

Raw Summer Tomato Sauce for Pasta
from Lidia’s Family Table by Lidia Matticchio

Makes 3 to 4 cups, enough to sauce 1 pound of dry pasta

• 2 pounds ripe summer tomatoes, preferably heirloom varieties in a mix of colors and shapes
• 3 to 4 plump garlic cloves, peeled
• 1/2 tsp salt
• 6 large basil leaves (about 3 tbs shredded)
• 1/2 tsp hot red pepper flakes, or more or less to taste
• 1/2 cup extra-virgin olive oil
• 1 cup or more grated Parmesan-reggiano or cubed fresh mozzarella (optional)

1.Rinse tomatoes and wipe dry. Over a large mixing bowl, cut tomatoes into 1 inch chunks (cherry tomatoes in half), removing the core and any hard parts. Drop them into bowl along with juices.
2.Smash the garlic cloves with a chef’s knife and chop into a fine paste. This is easier if you add some of the salt as you chop;mash the garlic bits with the flat side of the knife too. Scatter the garlic paste and rest of salt over the tomatoes and stir gently.
3.Pile the basil leaves and slice into thin strips. Strew these over the tomatoes, then the pepper flakes. Pour in the oil, stir, and fold, to coat the tomatoes and distribute the seasonings.
4.Cover the bow with plastic wrap and let it marinate at room temperature for 1 to 2 hours. Toss the marinated sauce with freshly cooked and drained pasta. Serve as it, or toss in 1 cup freshly grated Parmigiano-Reggiana.  For additional complexity, you could add 1 cup or more cubed fresh mozzarella.

Notes: This is not the recipe to skip the fresh basil and used dried as substitute. Raid your neighbor’s garden or shell out the 3 bucks at the grocery store. We don’t add the cheese (since I am eating dairy free at the moment) but the rest of the family enjoys parmesan sprinkled on top.We have skipped the hot pepper flakes. The is good warm with the fresh pasta but it’s also good cold from the fridge the next day.