SOME ZESTY WAYS TO EAT YOUR VEGGIES : TOMATO POPOVER TART.

Eat your veggies. That old adage is easy to follow when you're feasting on a Tomato Popover Tart. Tomatoes, white cannellini beans and ripe black olives are nestled in a large popover shell. Cubes of Swiss cheese are scattered over the top, adding a melting richness to this meatless tart.

Burgers go vegetarian in Tomato-Corn Cakes with chopped tomatoes, corn kernels, Jack cheese and bread crumbs, making up the main ingredients. Serve with a zippy Cumin Mayonnaise.

2 tablespoons olive oil

1/2 cup flour

1/2 cup milk

2 eggs, lightly beaten

1 1/2 teaspoons Italian seasoning, crushed

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 medium (about 1 pound) tomatoes

1 cup sliced onions

1 teaspoon minced garlic

1/2 cup halved pitted ripe olives

1 can (10 1/2 ounces) white kidney beans (cannellini), rinsed, drained and patted dry

3/4 cup (4 ounces) Swiss cheese cut in 1/2-inch cubes

To prepare popover crust, place 1 tablespoon oil in an 8-inch ovenproof skillet (measure across bottom) or an 8-inch round cake pan; heat in oven 5 minutes.

In a medium bowl, combine flour, milk, eggs, 1 teaspoon Italian seasoning and 1/4 teaspoon EACH salt and pepper until well blended.

Remove skillet from oven; pour batter into skillet.

Bake in preheated 450-degree oven 10 minutes. Reduce oven temperature to 350 degrees F. Bake 10 minutes longer. Remove skillet from oven. Popover should be puffed, golden and slightly depressed in center.

Meanwhile, core room temperature tomatoes; cut in wedges (makes about 3 cups); set aside.

In a large nonstick skillet, heat remaining 1 tablespoon oil. Add onion and garlic; cook and stir until nearly tender, about 5 minutes. Add reserved tomatoes, remaining 1/2 teaspoon Italian seasoning and 1/4 teaspoon salt; cook until tomatoes are softened, about 8 minutes. Stir in olives.

Spoon beans over bottom of popover crust; top with tomato mixture then cheese cubes. Return to oven and bake until cheese is melted, about 10 minutes. Makes 4 servings.

TOMATO CORN CAKES WITHCUMIN MAYONNAISE

3 large (1 1/2 pounds) ripe tomatoes

2 eggs, lightly beaten

1 cup unseasoned dry bread crumbs

1 cup thawed frozen OR canned corn kernels

1 cup shredded hot-pepper Monterey Jack cheese 

1/4 cup thinly sliced green onions

1 teaspoon minced garlic

3/4 teaspoon salt

1/4 cup yellow cornmeal 

2 tablespoons vegetable oil

Cumin Mayonnaise

Core tomatoes; chop (makes about 4 1/2 cups). Place in a large mixing bowl along with eggs, bread crumbs, corn, cheese, green onions, garlic and salt. Stir until combined; let stand 10 minutes to allow tomatoes to release juices.

Place cornmeal in a pie plate; set aside. Using a generous 1/2 cup measure, shape tomato mixture into 8 (3x3/4-inch thick) patties; dip each in cornmeal, coating lightly. Patties can be covered and refrigerated up to 4 hours ahead.

In a large nonstick skillet, heat oil; add patties in batches. Cook over medium-high heat until a brown crisp crust forms, about 7 minutes; turn; cook 7 minutes longer.

Serve with Cumin Mayonnaise. Makes 4 servings.

CUMIN MAYONNAISE: In a bowl, combine 1/4 cup light mayonnaise, 1/2 teaspoon ground cumin and a pinch red pepper. Makes 1/4 cup.

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Photo

Photo: Tomatoes add a fresh flavor to Tomato Popover Tart made with white cannellini beans, black olives and Swiss cheese.