In honor of Mom

Caprese Salad with a drizzle of olive oil and balsamic

Today we celebrated Mother's Day a bit early at the Farm.  Dad was on duty for dinner and we were responsible for brunch.  Frank was kind enough to do his part (he did all of the grocery shopping!) and Melissa and I did the cooking.  We tried to keep it simple...fruit salad, pigs in a blanket, Caprese salad, and tomato tartlet.  

I got this recipe from a former patient and have slowly made a few minor changes over the years.  Mostly I've cut down on the added salt (replaced garlic salt and onion salt with garlic powder and onion powder) and replaced the shredded mozzarella with fresh.  Any way you make it, this tartlet is amazing!  I've served it at brunch, bridal & baby showers, and I'm sure it would be fabulous as a vegetarian dinner.  I think Mom was happy with her brunch today!  

Here's what I used for the tartlet:
1 frozen pie crust
3 vine ripened tomatoes, sliced
4 oz feta cheese
4 oz fresh mozzarella cheese
3 eggs
2 T pesto
1/8 cup fresh parsley, chopped
dash of garlic powder
dash of onion powder
dash of kosher salt
black pepper

Mix everything except the tomatoes in a small bowl.  Place 1/2 of the tomato slices in the bottom of the pie crust.  

Pour half of the wet ingredients over the tomatoes.  Make one more layer of tomatoes and pour the remaining wet ingredients over the top.  

Bake in a preheated 375 degree oven for 30-40 minutes, or until it sets.  Makes 6 slices.

We love you, Mom!  =)