Yes, it’s officially fall, leaves are changing, pumpkin lattes, blah blah blah. But I haven’t given up on you yet tomatoes!
It usually takes me a week or so to fully embrace fall (by which time the season is half over) and get over my grumpiness that my beautiful sunlight is long gone by 8 p.m., so my cooking lately has been a weird mish-mash of summer freshness and fall coziness.
Call it a seasonal identity crisis. Corn and tomatoes–summer! Apples everywhere–fall! Watermelons ripe and bursting–summer! Baking–fall! Fresh, raw everything–summer! It’s 60 degrees–fall! It’s 95–summer! (Ok, getting those last two in the same week was odd even for September in Chicago).
So I’m just embracing the identity crisis with baking and corn and tomatoes and basil and cheese. Everything is better with cheese. This little tart is such a perfect dish that I’m sad I only found it recently, but it will be one of the first things I make next summer when tomatoes and corn come around again. Hopefully you can find one last ear of corn and a few perfect tiny tomatoes for a final summer hurrah.
(And for someone who still says she doesn’t really like raw tomatoes, and says she doesn’t understand how people can eat little tomatoes like grapes, I definitely worked through half of these little beauties before I even got around to making this recipe. Can you possibly blame me? God I love summer.)
Polenta Tarts with Goat Cheese and Roasted Tomatoes