I’ve been struggling to write the “about” section on this blog. It needs to be done but it’s also one of those big meaty projects that’s so easy to put off for just about anything.
I cleaned my closet yesterday instead of writing it.
The problem is, I don’t really know how to succinctly describe what I’m about. Everyone keeps telling me a niche is important. I need to “define my audience”.
Small issue – my mind changes. A lot.
Just because I posted a salad yesterday doesn’t mean I’m not going to eat a pizza for dinner. I just know there are people out in the world who eat like me. Unless you are on a super strict diet, you probs want some variety in your life. It’s not so interesting to read blogs that are all about one thing only.
I’ve never really been one of those people who’s been about the one thing.
So what am I “about”?
Healthy eating? Sure I like eating/cooking healthy meals. But let’s be honest, sometimes you need a pan of mac and cheese to make the world feel okay.
Baking? Love baking. But not super practical for every-day reference. How often can a person really bake a cake (well, someone who’s not me)?
Vegetarian? Yes, I eat vegetarian 90% of the time. It’s just preference and also it’s cheaper. But sometimes….sometimes you just need spicy salty meat on top of your pizza. It’s science.
Easy meals? Nearly everything I make is simple. But sometimes I like throwing a challenge in there just to prove that if I can figure it out – you can figure it out.
When it comes down to it, my favorite part of sharing recipes and pictures with you all is that it feels like we’re somehow sharing this meal together. Especially when I get your responses that you tried a thing or want me to make this for you IRL. Seriously if you come to visit, it’s a given.
And right now in my life, food is fun. This wasn’t always the case. Food was anxiety, fuel, sustenance, or the enemy. Something to be calculated. Something to practice restraint. A measuring stick to say how “bad” or “good” I was that day.
Fuck that. I’d rather live my life.
The experience of eating is meant to be enjoyable – it’s something we share and connect over. I don’t know about you, but eating is my favorite part of the day.
On that note, let’s eat something.
I love the flavors in this tart.
I’m sharing a recipe but it’s less of a recipe and more of a flavor combination idea. There’s nothing to measure and no real way to mess this up.
Tomatoes are starting to show up at farmer’s markets and I know you’re looking for something flashy and impressive to serve at your next dinner.
And obviously, I covered this with Everything Bagel Seasoning because it should be eaten on everything. But really, tomatoes, cheddar and puff pastry were just asking to get paired with this stuff.
Serve this with something green and fresh to balance out the buttery goodness that lives inside this tart.
This was one of the last dishes I made in our Boulder apartment because it required almost nothing to pull off (I’d packed all our kitchen items) and I always have puff pastry in the freezer. You don’t? Hm weird.
Tomato Cheddar EBS Tart
Start making 30 minutes before you want tart
1 puff pastry dough
1 cup shredded white cheddar cheese
Preheat your oven to 400F.
Leave the frozen puff pastry roll out on the counter for about an hour. Or in the fridge for a couple. You want this cold, but warm enough to roll out flat onto a cookie sheet lined with parchment paper.
Score the edges of your puff with a knife. This means you’re just creating a border along the edge of your pastry, about a 1/2 inch away from the edge, all the way around.
You’ll use a fork to poke holes in the center. You want the steam to move through these holes so it doesn’t puff up in places you don’t want – that’s awkward. I forgot to take a picture, but use this image as a reference.
Sprinkle your cheese in the middle of your tart and lay your tomatoes all fancy over the top. Sprinkle the EBS all over the tart and don’t hold back.
Bake for about 20-30 minutes. You’ll know it’s done when the puff pastry looks all toasty and brown around the edges.