Sunday, October 14, 2012

Harvest tomato pie

This was amazing. I can state this in spite of the fact that I could barely taste it, due to severely stuffy sinuses. Even through all that, I could smell it. Plus, my husband's face expression gave it away. This must be repeated. Over and over. But only with the most delicious home-grown tomatoes. Anything less and this flops.

1 pie crust
2 large, home-grown heirloom tomatoes
3 tbsp home-made basil pesto
3 tsp dried oregano
4 oz Feta cheese
2 oz Parmesan cheese
3 oz Monterey jack cheese

Preheat the oven to 425 F. Roll out the pie crust and place into a 10-inch tart shape.

Brush with home-made basil pesto. Spread the grated Parmesan and Monterey jack cheeses on top.

Slice the tomatoes into 0.5-inch slices and arrange in slightly overlapping layers over cheese. Sprinkle Feta on them and dust with the oregano. Fold edges on top slightly.

Bake at 425F for 10 minutes. Lower the heat to 350F and bake for a further 20 minutes. It is done when cheese is browned on top.

Allow to rest for 5 minutes and serve still hot. This does not store well (it will get soggy).

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