Tomato Tart
Crust:
Sheet of puff pastry rolled out to fit tart pan

Filling:
About 11/4 cup Gruyere cheese, shredded
about 2 cups of yellow and cherry tomatoes
1 ½ Tbls. Dijon-I love Edmund Fallot from France
salt and pepper
basil; chopped

For Crust: Roll out dough on floured surface, transfer to a 9” tart pan with removable bottom. Fold overhang into double thick sides. Chill 30 minutes. Then pierce bottom of crust with a fork and bake at 400 degrees for about 20 minutes.

Spread bottom of crust with Dijon mixture and then cheese. Cover with tomatoes, until you have filled the pan. Season with salt and pepper. Bake 375 degrees for about 25 –30 minutes. I would suggest putting a sheet pan on the rack below (not under the tart or the bottom sill be soggy) as you may have some drippings. Just before it is done sprinkle basil over the top. Serves 6-8.

Gazpacho with Crab
1 red pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely diced
1 small red onion, finely diced
About 5 tomatoes, finely diced
1 cucumber, seeded and finely diced
3 Tbls. cilantro, chopped
1-1½ cup tomato juice
2 Tbls. olive oil
1 Tbls. red wine vinegar
2 Tbls. lime juice
Salt and pepper
1 king crab leg; meat removed

Place 1/3 cup red pepper, 1 tsp. jalapeño, 1/3 cup red onion, 1/3 cup tomatoes, 1/3 cup cucumber and 1 Tbls. cilantro in a medium bowl and set aside.

In a food processor combine remaining ingredients, add tomato juice, olive oil, vinegar and lime juice, season with salt and pepper. Process until smooth, remove and mix in reserved veggies and crab. Divide into glasses or bowls. Serve cold. Serves 6-8.

Tomatoes, Burrata Cheese, Prosciutto, Basil & Balsamic Vinaigrette
Slice tomatoes, salt and pepper them, sprinkle prosciutto and fresh basil around tomatoes and drizzle with olive oil and aged balsamic whisked together. Serve with baguette; sliced brushed with olive oil and baked about 7 minutes or until lightly toasted.

Fried Green Tomatoes with Basil Remoulade
4 large green tomatoes
2 eggs
1/4 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup panko bread crumbs
Salt and pepper
Canola oil for frying

Slice tomatoes 1/2 inch thick. Discard the ends.

Whisk eggs and milk together. Scoop flour onto a plate. Mix cornmeal and bread crumbs on another plate. Salt and pepper tomatoes and dip into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes; they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Remoulade
1 cup mayonnaise
1 Tbls. Dijon mustard
1 tsp. garlic
1 Tbls. fresh lemon juice
2 Tbls. capers; chopped
1 Tbls. chopped basil

Mix together above ingredients.