Friday, August 24, 2012

Olympics Party 2012

Two years ago we started our tradition of always hosting an Olympics potluck party.  All our family brings an international dish to share.  This year we added lawn games into the mix.  Sorry for the post-Olympics post.
Edible Olympic rings for party favors! 
Thanks to my co-worker Jon for borrowing his mini-donut maker.  

Mom making a yummy salad

Our festive table of eats

My in-laws Chuck and Marcia with my hubby watching the swimming

Kait and I are the champions of bocce ball!

Auntie Sue, Uncle Reb and Dad

The torches needed a little bit of explanation

Toasted cheese please!

 My English berry trifle 

Can you see the resemblance? 

Unfortunately, Marcia's tomato tart photo didn't turn out, but it was delicious.  A must make now that tomatoes are ripe!  Please make this over the weekend; you won't be disappointed.  

Tomato Tart

Crust:                 11/4 C. flour
                             1T. fresh thyme, chopped
                             1 t. salt
                              8T. cold butter, cut into small bits
                              2t. dijon mustard
                              4T. ice water

Filling:                   6T. olive oil
                              1lg. onion, thinly sliced
                               2 yellow peppers thinly sliced   
                               2 red peppers thinly sliced
                               1 T. dried thyme
                               1 T. dried rosemary
                               salt and pepper to taste
                               1/2 C. slivered basil
                               1/4 C. chopped parsley
                               4 garlic cloves, minced

Topping:               1 C. grated Gruyere cheese
                                2-3 lg. tomatoes sliced into 1/4" slices
                               2 T. fresh thyme chopped
                               1 T. chopped fresh parsley
                               1 T. olive oil

Combine flour, thyme, salt   in processor. Put in butter. Stir in mustard and ice water. Combine until mixture holds together. Pat into flat disk, wrap in plastic and refrig. for 1 hour.

Heat oil in saute pan over med low heat, add onion, peppers, thyme, rosemary salt and pepper. Cook, stirring until thick, 45 min. Drain in strainer. Put aside.

Preheat oven to 375. On floured surface roll out dough to 12". Put in 11" tart pan with removeable bottom. prick bottom carefully, line with foil and add pie wights or dried beans. Bake 10 min. Remove foil and weights/beans and bake 10 min more. allow to cool slightly. Put cheese on bottom, then spread filling all over carefully. Arrange tomatoe slices in overlapping circles/ Sprinkle with pepper, thyme and parsley. Drizzle with oil. Bake 40 min. Let cool 10 min and removes sides of pan and slide tart from bottom. Serve at room temp.

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