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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Tomato and Goat Cheese Tart

I love tomatoes so much, they have always been one of my favorite foods.  My grandfather grew them in his garden, they were always very tasty, juicy and delicious.  I ate so many that my family used to tease me saying I was going to become a tomato.   Summer just makes you want to eat tomatoes in just about every way you can.  They are awesome right from the vine, in a salad or even sliced and put out as a side vegetable.  This time of year you can often find the most flavorful and beautiful tomatoes at your local farmer's market if you're not able to grow them yourself.  Look for heirloom, they tend to have the best flavor.

This tart is another easy recipe, perfect for a Monday when you come home tired.  It tastes like summer.

Tomato and Goat Cheese Tart


1 pie crust (good quality frozen is fine)
1/2 lb. goat cheese, at room temperature
1/3 cup heavy cream
2 tsp. minced fresh herbs, such as thyme and oregano
2 or 3 tomatoes, sliced
Kosher salt and freshly ground pepper (if you have it)
2 Tbsp. roughly chopped fresh basil leaves
1/2 cup packed baby or wild arugula leaves
1 tsp. olive oil 1 tsp. balsamic vinegar

Prepare the flaky pie dough and chill as directed.

Position a rack in the middle of the oven and preheat to 400°F.

Transfer the pie crust to a 10-inch tart pan with a removable bottom, and ease into the pan, trimming any excess dough. (Alternatively, roll out the dough into a rectangle and line an 11-by-5 1/2-inch/28-by-14-cm regular tart pan.)  Bake until  the crust is golden brown, 20 - 25 minutes. Let cool.

In a small bowl, beat together the goat cheese and cream until smooth. Stir in the minced herbs. Gently spread the herbed goat cheese over the bottom of the tart shell. Remove the tart shell from the pan and slide onto a flat serving plate. Lay the tomato slices on the tart so that they are slightly overlapping and in an even layer. Sprinkle with a little salt and pepper.

In a small bowl, toss together the basil leaves, arugula, olive oil and vinegar, and season with salt and pepper. Top the tart with the arugula mixture and serve.

Check out the gallery page - Future Relics Gallery by Lori Buff


  1. I usually read your blog in the morning...but now is dinner time, and this sounds wonderful!


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