GIZMO'S GOSSIP 

Hi again everyone.  Gizmo here.
Most of you know me as a monthly columnist for our country inn. Few are aware of my prior work as a crack reporter, prowling the neighborhood whilst digging up hidden stories - and bones. Recently I had an opportunity to seek out another scoop as I was assigned to cover the Shelburne Museum "Goes to the Dogs" , an annual gathering of cousins from around the state at the famous museum.

Accompanied by Utah, I arrived at about 1pm, being immediately surrounded by a cacophony of smells only a canine would appreciate. More than 1,200 of my friends attended, running, playing, competing, and in many cases dressed in costumes for the annual Halloween parade. Also present was a palm, oops, paw reader in her own booth, looking like every gypsy booth you've ever seen. Looking back now, when she said "UP" , I guess she expected me to put my paw up so she could read it. I don't think she planned on me leaping up and over the front, landing on her lap, pushing both her and her booth over backwards. Dog lovers have such a great disposition. Anything for the story.

The Dog Parade was, well, perhaps it's better to say pictures are worth a thousand words. Just click on the Dog Parade link and see what I mean.

Perhaps another way to summarize the day is simply to say - so many Butts, so little time.

Love Gizmo

Tomato & Feta Cheese Tart

A great brunch, dinner or anytime meal.

Tart Dough
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold butter, cut in small cubes
2 tablespoons ice-cold water
Tart Dough, chilled for at least 1 hour.

1 1/4 cups feta cheese
35-40 cherry tomatoes
2 tablespoons extra-virgin olive oil
few sprigs of thyme
salt & pepper to taste

1.	.Prepare Tart  Dough: Cut  the butter into small cubes and put in the freezer for 10 minutes. In the bowl of a food processor, combine flour and salt and pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs..

2.

With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a parchment paper, wrap in plastic, and refrigerate at least 1 hour or overnight.

3.	Filling & Assembly: Preheat your oven at 450 F. Butter and line a 9-inch tart pan with the dough. Crumble the feta cheese and lay on the bottom. Add salt and black pepper to taste. Arrange the cherry tomatoes on top.

3.

Decrease your oven temperature to 425 F. Drizzle 1 tbsp of the olive oil on top and bake for 35-40 minutes until the edges of the tart dough are slightly browned. Take the tart out of the oven, sprinkle the fresh thyme sprigs and continue baking for 10 more minutes. Take the tart out of the oven, drizzle the remaining tablespoon of olive oil on top and let stand at room temperature until serving.