Simplicity 1318, Tabula Rasa and a Tomato Recipe

After a few days of driving rains the ground is saturated and it is time to be weeding and pruning as early autumn is in the air.  After I clean up from that garden work, I have a few new things to wear at this lower humidity transitional time of year.   It is my second favorite season, when I can wear lightweight layers without sticky summer heat or freezing cold temps to limit my choices.  Here are some of the new items in my wardrobe.

Simplicity 1318

Yes, I got interested in the kimono jacket look this summer and am adding a few light and medium weight ones to my wardrobe.  

This one is made from a lightweight silk which I am fairly sure came from Jomar in Pennsylvania which must mean that it is at least ten years old.  It was easy sewing using silk since it pressed nicely which made turning the curved banded edge on the neckline a little easier.  My friend who made her first one from a polyester said that was a bear to do.

Curved faced band on the back edge

I lengthened the front band by 1" and will probably raise the back curve by about two inches on the next one.  I have a rayon one planned and I also think it would sew up nicely in a wool jersey for the winter.

Tabula Rasa jacket from Fit for Art patterns

This next kimono-like jacket is another version of the Tabula Rasa,   Tabula Rasa jacket  lengthened ten inches, using the "summer sleeve" variation which is basically shorter and a little wider below the bicep curve.  I made it up in a very light, almost sheer poly from Joann's that has also been aging for years in my stash.  It was so sheer that I had to be careful with my iron or it would want to melt.  

I like how it goes nicely with a pair of jeans and makes me look dressed but not fussy.  I narrowed the front band by one half of its original width and did a rolled edge on the hems of the sleeve and the jacket.  I'm a size 10 or 12 for most RTW.  I sew up a size small in this pattern, use the front with bust darts and the slightly flared side panel.  I like the loose fitting ("art teacher" style I heard used dismissively by a runway commentator but one I embrace) design and am wearing it with a very used original Burda 2004 twist top....which I need to remake.  That's what I love about sewing.  No mourning when things wear out, just make another one!

I have a friend coming to visit this week so it is time to file away some of those new patterns sitting on the guest room bed then look at the food supply.  I am going to make one of my favorite end of summer treats, this astonishing tomato crostata recipe.  I recommend these two sewing patterns and also trying this recipe with the last of those summer red tomatoes.  

Tomato Crostata

INGREDIENTS

FOR THE CRUST

• 125 grams all-purpose flour (about 1 cup), more for rolling out dough
• 75 grams fine cornmeal (about 1/2 cup)
• ¼ teaspoon fine sea salt
• 10 tablespoons cold unsalted butter(1 stick plus 2 tablespoons), cut into small cubes
• 35 grams grated extra-sharp Cheddar (about 1/2 cup)

FOR THE FILLING

• 1 ½ pounds different-colored tomatoes, sliced 1/4-inch thick (or halved if cherry or grape tomatoes)
• 1 teaspoon kosher sea salt, plus a pinch
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• ½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons olive oil
• 3 garlic cloves, smashed and peeled
• 65 grams extra-sharp Cheddar, grated (about 1 cup)
•  Black pepper, to taste
• 1 large egg
•  Flaky sea salt, like Maldon

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  Nutritional Information

PREPARATION

1. Make the crust: In a food processor, briefly pulse together flour, cornmeal and salt. Add butter and cheese and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
2. Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Spread out tomato slices in a single layer. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours. 
3. In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer; let simmer 2 minutes, then transfer to a bowl. Wipe out skillet, then add olive oil and garlic. Cook garlic for 2 to 3 minutes, or until garlic is golden and caramelized. Remove garlic and finely chop. Reserve garlic oil.
4. Line a rimmed baking sheet with parchment paper. Lightly flour a work surface and rolling pin. Gently roll out dough to a 1/4-inch thickness, dusting with flour if dough is sticking. Transfer dough to baking sheet and return to fridge for another 20 minutes.
5. Heat oven to 425 degrees. Pat tomatoes dry with paper towels. Brush tomatoes with honey mixture (reserve the thyme sprigs). Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the 3-inch border. Drizzle garlic oil over tomatoes, sprinkle with remaining thyme leaves and lay the reserved whole thyme sprigs on top. Gently fold crust up around tomatoes, making a 2-inch border. 
6. In a small bowl, whisk egg and 1 teaspoon water. Using a pastry brush, brush egg wash over crust and sprinkle top of crostata with flaky salt. Bake for about 35 minutes, until pastry is deeply golden brown. Serve warm or at room temperature.