It's a great time for tomatoes. Check out this tomato pie recipe courtesy of Bunsen Burner Bakery for a healthy spin on this summer staple and a great way to use your tomatoes from Rosewood Market.
Ingredients:
1 pie crust
1/2 red onion, sliced thinly into rounds
1/4 cup mayonnaise
6 ounces shredded mozzarella cheese
3-4 ripe tomatoes, sliced about 1/4 – 1/2-inch thin
4 tablespoons fresh basil, half sliced into ribbons (chiffonade)
Salt and pepper to taste
You can find local Heritage Fields Farm tomatoes here at Rosewood Market in the produce section — and other ingredients, too.
Instructions:
Preheat oven to 400 F.
Line a 9” tart pan with prepared pie dough. Poke a few holes in the dough with a fork, then cover with parchment paper and pie weights or dried beans. Bake for 15 minutes, until crust starts to turn golden.
While the crust bakes, slice the tomatoes. Place the tomatoes on several sheets of paper towels and sprinkle with salt. Flip and salt the other side as well. Let the tomatoes sit for 10 minutes, then blot off moisture with dry towels.
Mix together the mayonnaise and the shredded cheese, and spread this mixture in the parbaked pie crust. Sprinkle 2-3 tablespoons of the basil on top of the cheese.
Top with one layer of the sliced tomatoes, the onions, followed by a second layer of tomatoes. Add a third layer if space permits. Sprinkle liberally with salt and pepper.
Bake for 30 minutes, until crust is golden and some juices along the edge of the pie crust are bubbling. Remove from the oven and set aside for 20 minutes to cool before slicing. Top with the remaining basil and serve warm or room temperature.
Need more details? Head to the recipe site.
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