Wednesday, July 21, 2010

Tomato Tart

It's that time again, when everyone is reaping the rewards of the tomato harvest. If you are being overrun with garden tomatoes, try this pie, it's delicious for breakfast, lunch, or a side dish to a great meal. I made this recipe up a few years ago, and it's one of my summer favorites.

4 tomatoes, peeled and sliced (blanch tomatoes in hot water for 15 seconds, then peel).
7 fresh basil leaves, chopped
1/2 cup chopped green onion
6 slices cooked bacon, chopped
1 9-inch purchased pie crust, or make your own if you are really ambitious. Recipe here
1 cup jack cheese
1 cup grated cheddar cheese
1/2 cup good quality mayonnaise (Best Foods)
dash Tabasco sauce
salt
pepper

Preheat oven to 350 degrees.

Place the tomatoes in a colander in the sink in 1 layer. (This step will prevent your pie from being too watery.) Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, bacon and onion in pie shell. Season with salt and pepper.

Combine the grated cheeses, Tabasco, and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 to 45 minutes or until lightly browned.

Let cool at least 15 minutes before cutting into wedges.