I love the beautiful colors of summer vegetables. You can find gorgeous hues in tomatoes. One of my favorite all time cookbooks is San Francisco Flavors. It is a Junior League of San Francisco cookbook from 1999. Sadly, I am not sure it is in print any longer. But, I have found some copies used when buying for friends or family. In this recipe from San Francisco Flavors, I simply omit making the pastry dough. There are times I like to make my own pastry, but I usually make this when company is coming over and I need to whip things up a little more quickly. I like Dufour Pastry Dough and keep it on hand in the freezer. Cherry tomatoes grow in abundance so here is just another great recipe for all those summertime tomatoes.


Dufour Pastry Dough

2 eggs at room temperature

1/2 cup crème fraîche or sour cream

2 teaspoons fresh thyme

salt and pepper to taste

1 can artichoke hearts in water cut into quarters

1/2 red onion, thinly sliced

25 or so yellow, orange, red grape and/or cherry tomatoes sliced in half


Preheat your oven to 450F. Open up your thawed pre-made pastry dough. You may need to roll it out a bit on a lightly floured surface. Lay your dough over your 10 or 12 inch tart pan with removable bottom. Roll a rolling pin over the top to cut the pastry even with the edges. Place the tart on a baking sheet. In a small bowl mix your eggs and crème fraîche or sour cream, thyme, salt and pepper until well blended. Spoon about 1/4 egg mixture on pastry. Then arrange artichokes, onion slices, and lastly tomatoes face up. Spoon remaining egg mixture all over and bake for 12 minutes or until pastry is golden brown. Let cool to room temperature, cut into wedges and serve.