Sometimes an afternoon comes together perfectly - the company is fabulous, the setting is peaceful and relatively tidy (sometimes all I can ask for in the summer) and the food is wonderfully tasty for as simple as it was to make. Lunch with a gorgeous friend was all this and so much more - we sat outside, shared a bottle of crisp white wine, ate and conversed, and the food tasted so much better for it.
FRESH TOMATO TART WITH BLACK PEPPER CORNBREAD CRUST
1/4 cup sour cream
1/2 cup milk
1 6 ounce package of cornbread mix
1 teaspoon coarsely ground black pepper
1 tablespoon olive oil
3 to 4 medium tomatoes (I used a mixture of green and red)
1 cup shredded sharp cheddar cheese
1 cup shredded parmesan cheese
1/2 cup mayonnaise
1 to 2 tablespoons chopped fresh basil
salt and ground black pepper
Heat oven to 425F.
Generously coat a 9 by 13 inch baking pan with vegetable oil or nonstick spray, set aside.
In a large bowl, whisk together the egg, sour cream and milk. Whisk in cornbread mix and black pepper, whisking until smooth. Stir in olive oil just until blended. Pour into prepared pan and bake 12 to 15 minutes or until golden brown. Cornbread will be thin. Cool.
Meanwhile, core the tomatoes, cut into medium thick slices. Drain on paper towels.
In a medium bowl, combine cheeses, mayonnaise, basil and mix well.
Cut out circles of cornbread, using a round cookie cutter. Place on cookie sheet, and divide cheese mixture evenly among them. Arrange tomato slices over cheese, sprinkle with salt and pepper.
Bake for 5 minutes or until cheese begins to melt. Serve warm or at room temperature.
Recipe adapted from The Arkansas Democrat Gazette, June 2012