To say this weekend was uneventful would be an understatement. We went to a baseball game (which, incidentally, the weather was beyond perfect) which was Jason’s wedding present that he finally cashed in, and on Saturday we went out to dinner with our good friends and we watched a guy park next to us and hit our car. Yup, my brand new baby that’s only 9 months old is now a victim of a minor car accident :( womp womp.
What’s annoying about a car accident is dealing with the aftermath, but what makes it even more annoying is when the person that hits you denies the entire thing and makes the entire process of getting his information even more difficult. Granted, let me preface this by saying this was a very minor incident, but he was totally caught. We actually were really lucky that our table was right by the window and we actually watched the guy pull into the parking spot, hit our car, then pull back out. It’s like one of those moments you’re like watching it and wondering, “wait, is that really happening? Is that my car he’s scraping?” As soon as we saw it happen, Jason and I both jumped up from our seats and ran outside because we thought he was going to just drive away.
He finally re-parked and got out of his car and we were like, “sooo you hit our car.” And he goes, “really? I did? I hit your car?” Ugh, seriously? So we told him, “yeah, you see that window over there? We watched the whole thing happen.” We tried to get his insurance info and his license, but he kept stalling and kept wondering what he hit, etc. We showed him the damages and mostly it was him scraping a good chunk of my wheels off and a minor scratch in my paint. He said, “ok, so you’re going to get these wheels fixed, so after they fix it, I’m going to keep the wheel.” Uh, what?! His logic was really flawed. He basically thought because he’s paying for our damages, he gets to keep our damaged wheel. That’s not how it works, buddy. We wouldn’t be getting it fixed in the first place if he didn’t hit, and by his logic, that means he’d want my old quarter panel, too, right?
Anyway, so a bunch of flawed logic back and forth and still refusing to give up his info. So, I pulled the, “it’s fine, don’t worry. If you aren’t going to give us the information, I’m just going to call the police right now and they can write up the entire report and they can get your information that way.” Yeah…everything after that was easy breezy. I don’t understand why people choose to be difficult anyway. I think it’s a complex where they think if they don’t admit it, they won’t be wrong. I don’t know :)
Another thing we did this weekend was go to a larger farmer’s market this weekend from the one we typically go to near our house. It’s probably the last few farmer’s markets where the abundance of fresh, seasonal, vegetables and fruits will be around. We saw a plethora of stone fruit and tomatoes. They all ranged in variety and type. It was a spectacular site and it makes me wish we discovered this farmer’s market way earlier than now! It’s a year-round one but I have a feeling once the weather starts to cool down, we won’t want to peel ourselves out of bed as early on the weekends. Something about a warm, cozy bed just makes it a tad harder to roll out :)
The farmer’s market reminded me of my trip out to San Francisco a few weeks ago and when we went to the Periera family tomato farms and were given beautiful, farm-fresh, vine-picked tomatoes. Gina and I decided to make a recipe from the some of the tomatoes brought back. She made a parmesan tomato gratin (omg, can you imagine this? It sounds amazing and a much healthier alternative!) and I made this tomato ricotta tart. All I have to say is – you should make both. The first taste of my tomato ricotta tart, I literally said, “wow, this is some ridiculously good sh!t.” It’s freaking good. The tomato with the two cheeses and olive oil crust – perfect flavor combination!
Grab the recipe below and use up the last of your tomato bounty on this tomato ricotta tart and Gina’s parmesan tomato gratin!
Tomato Ricotta Tart
For the crust:
- 1 1/4 cup all purpose flour
- 2 tbsp pine nuts, lightly toasted and coarsely chopped
- 1/4 tsp kosher salt
- 1/4 tsp baking powder
- 1/4 tsp ground black pepper
- 1/4 cup extra virgin olive oil
- 3 tbsp ice water
For the filling:
- 3/4 cup part-skim ricotta cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/2 cup chopped fresh basil, divided
- 1/2 cup gruyere cheese, shredded, divided
- 1 pound fresh tomatoes, seeded and cut into 1/4-inch thick slices
- Preheat oven to 450 degrees Fahrenheit and lightly spray 9-inch pie pan with cooking spray.
- In the bowl of a food processor, combine flour, pine nuts, salt, baking powder, and pepper. Pulse to combine.
- Combine olive oil and water in a small measuring cup then, with the food processor on, add the liquid through the chute and process until dough is crumbly and just coming together.
- Sprinkle the dough into the prepared 9-inch pie pan and gently press with your fingers into an even layer on the bottom and up the sides. Bake for 10 minutes then remove from oven and set aside.
- In a large bowl, combine ricotta, egg, garlic, salt, 1/4 of the chopped basil, and 1/4 cup of the gruyere cheese. Mix to combine then pour into an even layer in the pie pan with the crust.
- Arrange tomato slices in a circular pattern over the ricotta mixture, slightly overlapping. Sprinkle the remaining 1/4 cup of gruyere cheese on top.
- Bake for 25 minutes until cheese on top is melted and filling is set.
- Let stand for 10 minutes, sprinkle with remaining 1/4 cup of chopped fresh basil, then slice to serve.
- Serve warm. This can be kept for up to a week, covered in the refrigerator, and reheated in the microwave.