Sam, over at My Carolina Kitchen, is as big a fan of good tomatoes as I am. She recently posted this great sounding (and looking) recipe for Heirloom Tomato Tart and though my tomatoes have given up, I was happy to find some beauties at our local grocery so I could give this one a try.
I made a few changes to the recipe -- mainly because I was using what was on hand. I used Havarti instead of Fontina, thin sliced red onion instead of shallots and a buttery tart pastry (from the Fannie Farmer Cookbook) rather than the refrigerated pie crust. I also used a pie tin rather than a spring form pan or a tart pan -- and this was a mistake because there wasn't room for all the custard.
In spite of this, the tart was delicious. My husband proclaimed the dish a keeper and I'll make it again soon in a proper pan.
Amish White Bread Vatiation
2 cups warm water...2/3 cup sugar...1 packet yeast...1 1/2 tsp. salt... 1/4 cup oil... 6 cups flour (I used unbleached bread flour)
Mix warm water, sugar, and yeast and let proof (let sit till it begins to foam)...add salt and oil...mix in flour, 1 cup at a time. When all mixed, knead till smooth. You can add a little more flour if the dough is too sticky.
Put dough into a greased bowl, cover with a towel, and let rise in a warm place for about an hour or till doubled.
Form two or three round loaves on a greased or parchment covered cookie sheet or two loaves in well greased loaf pans. Cover and let rise 30 -45 minutes.
Bake 30 minutes at 350F (175C) or until crust is golden brown. Remove from cookie sheet/pan and let cool on wire rack -- if you can resist cutting a still steaming slice and buttering it lavishly...