Madisonians know where their food comes from – not because they’re scrutinizing labels or going out to eat – but because they’re digging into their community garden plots and perusing the farmers’ market every Saturday.
The Dane County Farmers’ Market stretches around all four sides of the state capitol building, and is the largest producer-only farmers’ market in the country.
Vendors make their own cheese curds, produce artisinal pasta and bloody mary mix, pickle mushrooms and onions, and sell gourd-themed decorations. The market is, in every way, reflective of the city’s culture: food-centered, DIY, and political.
It’s mid-summer tomato season here, and the tomatoes were ripe and ready to take home. Too stunning to dice or boil in a sauce, they were destined to be the main event. So, with a few handfuls of cherry tomatoes, some fresh basil, and pastry sheets, I baked a tomato tart.
Share it at a picnic, a concert on the square, or devour singlehandedly at home. Whatever floats your boat, I’m not looking.
Baked Tomato Tart
Adapted from myvegancookbook.
- 1/2 block firm tofu (7 oz.)
- 1 Tablespoon arrowroot powder/cornstarch
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- juice of 1 lemon
- 1 cup sliced cherry tomatoes or 8 regular tomato slices
- 1/2 cup chopped basil
- 12 phyllo pastry sheets
- 1/2 cup Extra virgin olive oil
Preheat oven to 350º
1. In a food processor combine tofu, cornstarch, pepper, salt, garlic powder and lemon juice and blend until you have a smooth mixture (1 min or so).
2. Lay out a cookie sheet and brush with olive oil.
3. Add one phyllo sheet and brush with olive oil and a dash of salt. Repeat with until you have 12 sheets and a nice, thick base.
4. Roll the edges up to form a crust. Spread the filling on top of the base then arrange the tomatoes on top and brush with olive oil and sprinkle with basil.
5. Bake for 20 minutes at 350 or until golden and the tomatoes are roasted. Serve warm or at room temperature!-Izzy Darby