late summer lunch

I realized late last week that it was Labour Day weekend this weekend. What can I say, it snuck up on me. So I tried to organize a lunch in the garden for Saturday which the forecast deemed would be our best day, weatherwise. So we had lunch in the garden. I made Chard and Saffron tart, Scalloped Tomatoes and salad and had a baguette and some cheese and my sister-in-law brought a blackberry peach galette. Lovely.

Scalloped Tomatoes (from Smitten Kitchen)
3 lbs of campari tomatoes, diced
3 c cubed bread
1 tbsp olive oil
2 1/2 tbsp sugar
1 tsp kosher salt
2 cloves garlic, minced
pepper
1/2 c sliced basil
1/2 c shaved parmesan

Toast the bread in the olive oil until brown.

Mix the tomatoes

with the garlic, sugar, salt and pepper and add to the toasted bread and cook for 5 minutes.

 Take off the heat, add the basil and pour into a baking dish. Sprinkle the parmesan on the top.

Bake at 350 deg F for 35 minutes.

Chard and Saffron Tart (from Dana Treat)
1 tart shell
1 bunch chard, no stems, coarsely chopped
1 medium onion, chopped
1 tbsp oil
2 cloves garlic, minced
kosher salt
3 eggs
1 1/2 c milk
1 large pinch saffron in 1 tbsp warm water
zest of one lemon
3 tbsp grated parmesan

Roll the tart dough and place into the tart pan. Cover with 1 tbsp dijon mustard.

Heat the oil and saute the onion for about 5 minutes. Add a pinch of salt and the garlic. Toss the chard leaves into the pan and cook for about 3 minutes.

Whisk the eggs together. Add the milk, lemon zest, salt, pepper, saffron, cheese and then add the chard and onion mix. Pour the custard into the shell.

Bake for 40 minutes at 375 deg F.

It was a lovely lunch and I love both recipes.