It was Top Chef that first introduced me to Food and Wine magazine, for one of the prizes for the winner each year is a "spread in Food and Wine."
This colorful cover on the August issue sent me to the garden to harvest a colorful variety of heirloom tomatoes to create my own version of this fabulous Tomato Tart. How can one resist these words that accompanied the recipe.
"Taste the Rainbow. You've waited all year for them. Now that ripe tomatoes are here, instead of the usual salad, try piling them on this insanely good (and super easy) tart. We're in love!"
|It was so good I made it again to serve|
friends who came for dinner the next evening.