Christine Dabney <[email hidden]> wrote in
news:[email hidden]:
Quoted message said:Heheheheheh
I use tomatoes every chance I can when tomato season arrives. I have
several cookbooks that are about tomatoes.
Christine, trying to figure out which tomato dishes she will fix
@@@@@ Now You're Cooking! Export Format
Alan's Tomato Pie
pies, tested, vegetables
2 deep-dish pie crusts (10 inch)
black pepper to taste; see note2
kosher salt to taste
2 1/2-3 lbs 3 pounds medium-sized ripe slicing; tomatoes, see note1
1 large bunch of fresh basil
4 ounces (2 cups) medium-sharp or sharp cheddar; cheese grated
2/3 cup homemade or best-quality mayonnaise
1/2 juice of 1/2 lemon
2-3 tbsp heavy cream
Preheat oven to 350F
Fit one of the crusts to a pie pan. Sprinkle with pepper (well) SEE NOTE2
and [censored] the pastry all over with a fork.
Place a layer of tomatoes in the pie pan, sprinkle with a little
salt.pepper and add a sparse layer of fresh basil leaves;
repeat for a second, third, and fourth layer.
Top with the grated cheese.
Thin the mayonnaise with the juice of 1/2 lemon and spread it over the
surface. (Over top of the tomatoes).
Quickly add the second pie crust, fit it over the pie and seal the edges
by
pinching them together. Cut several slits in the dough to allow steam to
escape and brush the surface with the heavy cream.
Bake in a 350 degree oven until the pie is hot all the way through and
the
crust is golden, about 25 - 30 minutes.
Let rest for 15 minutes before serving. Cut in wedges and garnish each
slice with a sprig of fresh basil.
NOTE1: Peel and seed the tomatoes, and cut into thickish silces. Allow to
drain on papper towels a while to remove excess water/juice.
NOTE2: Try a thin layer of dejon mustard instead of pepper.
** Exported from Now You're Cooking! v5.81 **
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
