End of summer

Even though Autumn is my favorite season, I will miss the summer produce. Goodbye peaches and nectarines, until next summer.

As the tomato season came to an end, I made a tomato tart with a butter pie crust. The tomato tart recipe came from the SF Chronicle. It's a version of Tarte a la moutarde. The crust was from epicurious, leaving out the sugar. And if I ever figure out how to post a photo, I will post one of the tart.

A couple of problems is just the nature of the tomato. Perfectly ripe tomatos are juicy. In order to prevent a soggy bottom crust, you need to prebake the crust before adding the fillings. The first time I made the tart, I used a food processor for the crust. It would be better to make the crust by hand.