A Fall Tart for Last of the Tomatoes

The leaves are ablaze with color, and pumpkins sit on nearly every front porch now. Yet, my garden is still producing tomatoes, despite the distinct fall-like weather. In fact, 'tomaccio' tomatoes from Hort Couture show no sign of stopping until the first hard frost.

That's why I took the advice of my talented friend Isabel Gomes, and I'm paying one last tribute to the tomatoes of 2010.

Isabel not only shared the gorgeous food shot above, but also her favorite tomato tart recipe, which she found "ages ago" in an old Williams Sonoma catalog. I'm sharing it below in case you also find yourself with an unexpected bounty of late-season tomatoes. Enjoy!

Tomato Tart

Ingredients: 

1 ¼ cups all purpose flour
½ teaspoon salt, plus more, to taste

10 tablespoons (1 ¼ sticks) chilled unsalted butter, diced
2 tablespoons ice water

1/3 cup plus 1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced

Freshly ground pepper, to taste

8 plum (or 3-4 heirloom) tomatoes, halved lengthwise, seeded

8 oz. goat cheese, crumbled

½ cup slivered fresh basil leaves

Using an electric mixer with a flat beater, mix flour and ½ teaspoon salt on low speed, 15 seconds. Add butter; mix to form pea-sized crumbs, 30 to 40 seconds.

Add water 1 tablespoon at a time; mix just until dough comes together. Turn out onto lightly floured surface. Shape into a 5 inch disk.

Wrap tightly; refrigerate at least 1 hour. Position rack in lower third of oven; preheat to 400 degrees F. On a lightly floured surface, roll out dough to fit a 9 inch round tart pan.

Press dough into pan, trim to ½ inch around rim and fold in overhang. Press to make sides thicker than bottom; refrigerate 10 minutes.

In a nonstick sauté pan over medium heat, warm 1/3 cup oil. Add garlic; sauté until fragrant, 1 minute. Add salt, pepper and tomatoes, sliced side down until golden, 4 to 5 minutes.

Brush pastry with 1 tablespoon of oil; top with cheese, basil and tomatoes. Drizzle with pan juices; season with salt and pepper. Bake until crust is golden, about 1 hour. Serves 4.

Find Isabel Gomes on Twitter @Isabellawrence, on Facebook at Isabel Lawrence Photographers or on her beautiful blog.

February Begins

Welcome February! Spring is coming, and I can't help craving flowers like the lovely ones photographed above by Isabel Gomes.

Did You Know? February gets its name from the Latin Februarius, which is derived from februa or "means of cleansing." This was probably due to the many purification rituals that occured this month in earlier times. Personally, I find February a great month for shedding winter weight, cleaning out wintery dust in my home, and celebrating the longer days by reviewing seed catalogs and preparing for spring.

Here's how Nicholas Breton described this month in 1626, using rather interesting spellings:

"It is now February and ... the Valleyes now are painted white

and the brookes are full of water...the trees a little begin to bud

and the sap begins to rise vp out of the root.

There is hope of a better time not farre off..."

Other Fun Facts about February:

The shortest month of the year often has the worst weather. An old proverb explains, "As the days lengthen, the cold strengthens."

Despite the frigid temperatures, many cultures from the Japanese to the Ancient Celts, celebrated the return of spring around this time because of the longer days and increased animal activity. Read more on this subject; and listen to the Nest in Style podcast.

This blog started in February a year ago, making it a particularly significant month for Seasonal Wisdom.

Look for more gardening tips, strange seasonal folklore and fun interviews with local foods and horticultural experts throughout the year. And thanks for your support and comments so far! Please keep them coming...

Sensational Succulents for Containers

It's hard to imagine a more carefree container plant than succulents. These plants need little water and little attention. But they deliver big in the design department, with sculptural shapes and unexpected color combinations that lend excitement to any decor.  Their flowers - which typically come in winter or spring - are just an added bonus.

As evidence, I submit these beautiful pictures photographed by my talented friend Isabel Gomes. See for yourself why every home should have some succulents.

Containers for succulents are limited only by your imagination. In this Santa Barbara garden, Aeonium 'Kiwi' adds color to Chumash Indian-inspired rock planters.

Mix succulents in different colors and shapes to create bold displays. Tiny, intricate aeonium encircles a larger variety of aeonium in this attractive arrangement.

A simple pot of aeonium adds drama to the garden, especially when paired with cheerful orange nasturtiums.

Portulacaria afra is also known as elephant bush. That's because the plant is a source of food for elephants in its native Africa. But elephant bush looks equally at home in this classic cherubic container, doesn't it?

Want to learn more about succulents? Visit Debra Lee Baldwin's site. This well-known photojournalist writes frequently on these plants, and offers great advice here and on Twitter @DebraLBaldwin.

Learn more about Isabel Gomes at Isabel Lawrence Photographers. Or, follow her on Twitter @IsabelLawrence.