Heirloom tomatoes with a ricotta Parmesan filling topped with basil and pesto on a buttery crust
Cored butternut squash and sweet potatoes roasted with butter and salt n pepper baked at 400 for 1 hour or until knife easily inserts into a tender flesh
Granny Smith Apple and onion chopped and sauteed lightly in butter just until tender
Buttered and toasted squash seeds and sage make for a perfect soup topping!
Add the potatoes and roasted squash to the onions and apples, then emulsify and puree until smooth.
Mmm… This just made me hungry! Tomato tart looks fantastic! I’ll have to try this 🙂
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Thank you blissfulbites! It was even as delicious as it looks:)
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