The kids are off to camp and the kitchen is closed for business for the next few days while we try to finish the lion's share of our renovation before they get home. Right now everything but the fridge is covered with a drop cloth, and the doors are sealed off in plastic while we finish with joint compound hell on the seams of the drywall. It makes a lot of dust when you sand it, so we'll be eating out for the next couple of days.
We did enjoy a last, easy garden dinner before the shut down, though. Two new veggie tarts:
We've made these on puff pastry before, and they are delicious in all seasons. The tart on the left is heirloom tomato (Moskvich and Ukrainian Yellow) with hard mozzarella beneath and basil on top. The tart on the right is Swiss chard with peaches, garlic, and goat cheese. This one is savory despite the bits of sweet peaches, which was a nice change from all of the peach desserts we've had recently.
These are so good I almost wish we weren't eating out for the next few days.