Have you tried these Campari tomatoes? I bought a container of these bright red super sweet vine tomatoes that are about 1½ - 2 inches in diameter. Although they are grown in greenhouses these tomatoes are very tasty. They are good in salads, of course, on pizzas, flat breads and savory tarts but they are good by themselves with some sea salt. The other day my daughter washed a few and dipped them in ranch dressing, ate them with gusto like fruit, wait, tomato IS a fruit. She reminded me of my weird self. When I was about 4 years old I used to snack on ripe tomatoes with some rock sea salt. On days that my mother would go to the palengke (market), she would hand me a brown bag full of tomatoes, then I would sit on the front porch and munch on the tomatoes and by the time she was home all the tomatoes were finished. I could have asked for other fruits like macopa, sineguelas, atis, guavas, etc. but my mother said I preferred tomatoes.:D
I made some tartlets with these Campari tomatoes, feta cheese and sage leaves. I used puff pastry but pie shell is also good. Brush the pie shell or puff pastry with egg white and blind bake for 15 minutes before filling the pie so the bottom doesn't become soggy.
Campari Tomatoes & Feta Tart/Pie
store bought or homemade puff pastry or pie shell
sliced Campari tomatoes
feta cheese, crumbled
dried or chopped fresh sage
extra virgin olive oil
sea salt
- Blind bake pie shell.
- Arrange sliced tomatoes and sage, drizzle with olive oil. Sprinkle with salt, then add feta cheese, arranging evenly.
- Bake in a preheated 375°F oven until the crust is golden brown, about 15 minutes. Drizzle with more olive oil before serving.
