Layering on the tomatoes

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By Mary Alice Holt

I pick up recipes in the most unusual places.

I get manicures and pedicures from Mischelle Yates at Merle Norman Cosmetics in Elizabethtown. While she’s working on me, we always enjoy chatting and, invariably, the conversation turns to food. I knew early on that Mischelle was a great cook just by the way she talked about the foods she likes to make, how she puts recipes together and how she likes to use fresh herbs.

When she told me about her tomato tart recipe, I couldn’t wait to get up from the chair and go to the grocery store for the ingredients. I made it that night.

I guarantee you, this is the easiest recipe you’ll every make, and I think it is absolutely wonderful. When Mischelle first told me about it, I pictured adding some fresh basil or something like that to the recipe, but once I tasted it, I decided that I really like it plain. The Pillsbury Crescent Rolls have a sort of sweet taste anyway, and I think adding anything else would be a little too much.

  Tomato Tart 2 packages Pillsbury Crescent Rolls

2 fresh tomatoes

Olive oil

Provolone cheese

  Unroll crescent rolls and place in rectangular pan. Top with thinly sliced tomatoes and thinly sliced provolone cheese. Drizzle a little olive oil over it, then top with another layer of unrolled Pillsbury crescent rolls. Bake according to package directions (about 15 minutes in my oven).

Note: Mischelle told me recently that she prefers to make this in a pie pan, cutting the tart the way you would a pie. I haven't tried it that way yet, but you could use any shape pan you like.  

Mary Alice Holt can be reached at (270) 505-1751 or at maholt@thenewsenterprise.com.


Send your recipe to: Best Recipe, The News-Enterprise, 408 W. Dixie Ave., Elizabethtown, KY 42701; or e-mail it to maholt@thenewsenterprise.com; or fax it to Mary Alice Holt at 769-6965. Include your name, address and phone number and tell something about the history of the recipe. If possible, include a photo of yourself.