This weekend I get to host my very first guest from America when my dear friend Corrie arrives from Colorado. To say I am excited cannot encapsulate the utter delight I feel knowing that soon I will get to hug tight someone who inspires me every day, a true kindred spirit and free-souled woman.
The last time we were together was a few years ago when we met up in Prague. Looking through the pictures today put the biggest smile on my face as I remembered wandering all over that gorgeous city, eating far too much food, and sitting for hours in smoke-filled pubs talking, sipping cold beer, and nibbling all sorts of unknown local specialties.
In the spirit of celebrating normal, I gave up on the dusting and window-washing, and instead made a Tomato Caramelized Onion Tart to nosh on while I make up a bed for Corrie in the Granny Flat, collect flowers from my garden for her bedside table, and grin happily at the prospect of having such a treasured person at our farm for the weekend.
Only one more day until we get to talk for hours, go for treks in the bush, and make the most of every minute.
What do you look forward to most when a dear friend comes to visit? xo
Tomato Caramelized Onion Tart
1 par-baked tart crust
oil for cooking
1 large onion, sliced thinly
2-3 Tbsp pesto or Dijon mustard
1 cup Parmesan cheese, grated
4-5 ripe tomatoes, cored and sliced
2 large eggs
1/4 cup heavy cream
3/4 tsp sea salt
1 Tbsp dried coriander leaves
Preheat oven to 375 F (200 C).
Place sliced tomatoes in a colander to drain until ready to use.
Heat oil in frying pan over medium-high heat and cook onions until caramelized, stirring regularly so they don’t burn.
Spread tart crust with pesto or mustard.
Scatter caramelized onions evenly over mustard.
Scatter Parmesan cheese evenly over onions.
Layer tomatoes in an overlapping fashion over top of cheese.
Whisk together eggs, cream, and salt. Pour carefully over tomatoes.
Scatter coriander leaves over tart and place in oven. Bake for one hour until crust is browned, tomatoes are cooked, and custard is set.
Serve hot or at room temperature.