The perfect summer dish when fresh tomatoes are in abundance! This is
great for brunch or a light summer dinner served with a salad.
To make a fresh herb salad: Mix together a couple of different lettuces, like a
butter lettuce and red leaf, and add chopped fresh chives, dill, basil,
cilantro and mint. Add fresh shelled English peas and toss with your
favorite vinaigrette…(like EVOO, Champagne Vinegar and Stone Ground Dijon
Mustard and a little salt & pepper).
Egg Wash (1 Egg, 1 Tbsp cream, pinch of salt) – Mix together and set aside
For the filling:
Few tablespoons Olive oil
1/2 large onion, chopped
2 garlic cloves, chopped
2 pounds cherry tomatoes
1 Tbsp all-purpose flour
1/8 tsp or more Red pepper flakes
salt and pepper
Goat Cheese
Few Sprigs of Fresh Thyme
Directions
Preheat oven to 375 degrees.
Heat oil in a 10-12” ovenproof skillet (cast iron skillet ok) over
medium heat. Cook onions, stirring occasionally, until caramelized,
about 25 minutes. Add garlic and cook until fragrant, about 3 minutes.
Add tomatoes, flour, red pepper flakes, a couple of sprigs of thyme….a
little salt and pepper. Toss to mix everything together….saute for about
5-10 minutes until tomatoes start to burst.
In the meantime prepare scones according to box directions except roll
out to about 8”. Cut into about 8 – 2” circles. Place the scones in a
circle on top of the tomato mixture and brush with egg wash.
Bake for about 20 minutes. Remove from oven and quickly dollop the goat
cheese on exposed tomatoes. Bake an additional 5 to 8 minutes or so…or
until tomatoes are bubbling and the scones are lightly brown.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
