SELLMEYER FARM NEWSLETTER

Today I started thinning peach trees! YUCK! It's a job no one likes to do. I've got two rows done and four more to do! The peach trees aren't looking to good this year, we may loose several. We think it's been too wet for to long and they are showing the effects of it this year.

For those of you who got leeks this week in your boxes, here is a recipe for Tomato Leek Tarts!

1 pkg. (15 oz.) refrigerated pie pastry
4 oz. provolone cheese, shredded
1 pound leeks (white portion only), sliced
6 medium plum tomatoes, thinly sliced
1/4 cup grated Parmesan cheese
1 1/2 tsp. garlic powder
1/8 tsp. pepper
1 cup (8 oz.) shredded part-skim mozzarella cheese

Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1" around edges. Arrange leeks & tomato slices over provolone cheese. Sprinkle with Parmesan Cheese, garlic powder & pepper. Top with mozzarella cheese. Fold edges over filling. Bake at 425 degrees for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm. (The picture in the magazine just shows the crust folded up around the edge about an inch. In other words the crust doesn't cover the whole top of tart, it's open!)
This recipe came from Taste of Home Cooking School magazine, Spring 2010 issue.