Monday, September 12, 2016

Tomato pie

Among the things we can do with a glut of fresh tomatoes is to bake them into a tart. This is a relatively simple pie to make, especially with a ready-made crust. I don't often use them, but once in a while they make things a little easier. The tart shell is blind-baked, then it gets brushed with a layer of Dijon mustard. On top of that, a sprinkling of breadcrumbs to help soak up any juices, then sliced tomatoes are arranged in a circular pattern.

It's almost like a version of pizza.

I seasoned the tomatoes with salt and pepper, thyme, and oregano. I added chunks of mozzarella cheese and some grated parmesan. After a little drizzle of olive oil, the tart went into a hot oven for about thirty minutes. I let the pie cool before serving it, garnished with some fresh basil, as a combined salad/cheese course with Sunday's lunch. Yum!


  1. Oh my goodness! Looks so good Walt.

  2. Mmmmm what a wonderful way to use your luscious tomatoes!

  3. WOW!! That looks absolutely gorgeous and delicious.
    When I was a small child in New Jersey (a few hundred years ago) nearly everyone used to call pizza "tomato pie". It was an old (and rather inaccurate) term that is no longer used.

  4. This really looks delicious! You make such good use of your garden's abundance.

  5. gaynor, it was. And still is, as leftovers!

    ron, thanks!

    t.b., you should make one!

    christine, any new way is a good way!

    jon, thanks! I've heard that term, too (coming from upstate NY as I do).

    thickethouse, we're always looking for interesting and new ways to use it all.


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