Mood: Snap out of it, Fred
Bonus points to all you weirdos who got the reference. Comment below to claim your prize. But seriously though, watching old movies and digging hard into the couch is all I’ve done for weeks. So naturally a lot of important shit in my life this July nave gone severely neglected; just ask my weed-tangled, overgrown, dried up garden beds. They’ll fill you in on how I haven’t swept my porch, mowed my lawn, or managed to water any plants for about three whole weeks. Do you even blink and realize like a fucking month has gone by? And what do you have to show for it?
Well I’ll tell you what I have to show for this July.
1 dirty-ass house
1 un-mowed, mangled lawn
1 basement piled up with laundry
0 blog posts
0 days working out
1 broken back from not working out
3 lbs gained
0 new jobs applied for
3 weekends of heavy partying (worth it)
I mean who do I think I am? I know myself and I know what my body needs in order to not self-destruct. Structure. Nutrition. Exercise. Sleep. Blogging. Oils.
Well no time like the present to turn this shit around. I’m scoop my tired body out of this hole and back into normalcy! Ya with me?
1 package puff pastry
2-3 heirloom tomatoes
1 pint cherry tomatoes
Fistful of basil
3-4 drops basil essential oil
First lets get that grill of yours to coast at a constant temperature. Oh, did I not mention? We’re grilling this bad boy. Start by firing it up on high with the lid closed until it reaches 500° or so. Then turn down the burners to low and see how much the temp drops. Mine dropped to 400° pretty quickly so I gave it a little more juice until it was hanging out around 425° – 450°. Now patiently wait out ten minutes to make sure the temp stays consistent. I said PATIENTLY you fools. Close that lid and go work on something else like. Either throw in a load of whites or go run hot laps around your house. Dealer’s choice.
Now, keep an eye on that grill heat and get to work on your glorious tart. Unfold a package of fridge-thawed puff pastry, (seriously though, keep it cold in the fridge until the last minute) spread it out on a sheet tray lined with parchment, and pinch the seams together. I sliced off one section of the pastry so it fit nicely on my baking tray. Just use your judgment here.
Brush the pastry with olive oil and sprinkle it with salt and pepper. NO skimping on that black pep. We’ve already discussed this, and I will come after you. Now pop it back into the fridge while you slice those tomato babies. And by “pop” I mean cram. Seriously though, who has room to just slide a whole fucking sheet tray neatly into their fridge? No one.
Go triple check your grill temp and then gather those beauteous orbs of summery sweetness. Slice them into thinnish wedges and cut out the core. I found these kick-ass pink and green heirlooms at the market and just plucked some cherries from my garden. But all homegrown or all store bought is fine. Some of the cherries I kept whole if they were super tiny, otherwise I sliced em’ in half.
Ok now go get your pastry out of the fridge and artfully arrange your tomatoes. There are points for creativity here! How ‘bout a nice ombre effect? Or neatly lined-up rows. Just follow your heart, and make it purdy. Tuck some basil leaves in and around your edible art before you sprinkle with salt and pepper. Now onto the grill! About 15-20 minutes should do the trick. Just keep an eye on that grill temperature and adjust it accordingly.
While your creation is crisping, get to work on the basil glaze you’re going to brush on for the finale. 1 Tbs extra virgin olive oil, 3-4 drops basil essential oil, salt and pep. Taste it after each drop of oil added because every brand will have a different potency.
When your golden goddess is ready for extraction, use the parchment to slide it off onto a cutting board for easy slicing and brush all of the oil mixture over the top. Now tear up some fresh basil and sprinkle it over top.
Sweet and roasty tomatoes, flaky puff pastry, and that basil! Seriously though, the combo of that cooked roasted basil, fresh torn basil, and the aromatic basil oil is a trifecta not to be messed with. This tart is simple, elegant, and a step in the direction away from self loathing! Congratulations, August is here, and we can all start over.
- 1 package puff pastry
- 2-3 heirloom tomatoes
- 1 pint cherry tomatoes
- Fistful of basil
- 3-4 drops basil essential oil
- To get your girl to temp, start by firing it up on high with the lid closed until it reaches 500° or so
- Then turn down the burners to low and see how much the temp drops
- Give it a little more juice until it hangs out around 425° - 450°
- Now wait about ten minutes to make sure the temp stays consistent
- Unfold a package of fridge-thawed puff pastry and spread it out on a sheet tray lined with parchment
- Remove one segment to fit on the tray and pinch together the seams
- Brush the pastry with olive oil and sprinkle it with salt and pepper, then place the tray in the fridge
- Slice large tomatoes into thinnish wedges and cut out the core, and halve the cherry tomatoes
- Get your pastry out of the fridge and artfully arrange your tomatoes
- Tuck some basil leaves between the tomatoes and sprinkle with salt and pepper
- Grill for 15-20 minutes, keeping an eye on the grill temperature
- For the basil glaze mix 1 Tbs extra virgin olive oil, 3-4 drops basil essential oil, salt and pepper, tasting after each drop of oil added
- When your the puff pastry is cooked through and the tomatoes are roasted, remove it from the grill Brush with the oil mixture and sprinkle on torn basil leaves