Fresh from the field: tomato season

It’s time for another fresh from the field segment and we are joined by Jenny Van Rooy from Farmers Feed Cities and Lynn Ogryzlo, author of the Ontario Table Cookbook. Today we’re talking about tomato season.

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Recipe: Tomato and Thyme Custard Tarts
8 prebaked, 4-inch mini tart shells
2 farm fresh eggs
1 cup (250 mL) cream
1 1/2 cups (375 mL) Gouda cheese, grated
1 tablespoon (15 mL) fresh thyme sprigs
2 cups (500 mL) cherry tomatoes, sliced in half
Ontario salt and pepper
Preheat oven to 400F (200C). Whisk together eggs and cream and season well. Place tarts shells on a baking sheet. Divide 1 cup of grated cheese among the 8 tart shells. Sprinkle thyme leaves over the cheese. Add the cherry tomato halves. Pour the cream mixture among the 8 tarts and top with remaining cheese. Bake for 25 to 30 minutes or until tops are golden brown and puffy. Makes 8 delicious tomato and thyme tarts.