7/30/13

Fresh Tomato Tart

Guys.  I made a tomato pie. 
Tomato Pie Recipe: Tomato, Cheddar, and Bacon Pie
Find it over at Southern Living

And it looked nothing like that.  

It looked more like this:
 Bam.

While mine may not win any awards when it comes to looks, it knocked it out of the park when it comes to taste.  This one is not your "fresh and light" tomato pie.  No, not at all.  This is like cheesy crusty amazingness, baked at 375 then happily devoured.  This was made with fresh tomatoes from the farmer's market which, to me, seems key.  Hurry up and make your tomato pies, guys!  With August happening this week, these tomatoes just might not be around much longer.  

Seriously, guys, this tomato pie makes me so happy.          

Tomato Pie
from The Delta Magazine Cookbook

1 deep dish frozen pie crust
4-5 tomatoes sliced to 1/2 inch thick
10 oz mozzarella cheese (I used the kind with just a touch of cream cheese for kicks and good times)
2 tbl basil, chopped
1/4 cup olive oil
1/4 cup Parmesan cheese 

Preheat the oven to 375.  

Allow the pie shell to defrost a little.  Spread 1/3 of the mozzarella cheese and 1/3 of the tomatoes and season with salt and pepper and basil.  Repeat these layers with the remaining ingredients.  Top with Parmesan cheese and olive oil.  

Bake for 30 minutes or until bubbly. 

 

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