On a drizzly day in Vancouver, I watched a neat Food Network only-in-Canada show called Chef Michael’s Kitchen. I’ve enjoyed watching his laid-back-but-informative style previously on trips to Canada, so I was excited to see one of his episodes.
And then he made this. And I couldn’t wait to get home to try it!
I felt uber fancy when making this tart because I even made the dough from scratch! I rolled it into a ball and wrapped it tight before letting it rest in the fridge for half an hour.
While it was thinking about future life decisions in the refrigerator, I got to work cooking down some caramelized onions, one of my favorite things in the world, and slicing some tomatoes.
When the dough was rested enough, I rolled it out and placed it into my removable-bottom tart pan. Ha, it’s kind of fun to say removable bottom!
We enjoyed it with dinner of grilled chicken and salad, and it was so good! I highly recommend giving the recipe a try. Especially if you’re feeling fancy enough to make a dough from scratch, which ended up being really easy!
What I really want to do it buy tiny removable-bottom tart pans and make one for each guest when we have a dinner party. Wouldn’t that be fun for a little personal tart to arrive on each plate for dinner?
Man, I need to get out more.
Even Hubby liked it, and that is saying something for how many vegetables were involved!
Let me know how much you like it!