Post by wilderness on Sept 10, 2019 7:37:34 GMT -5
Plum Delicious Tomato Pie-annrms
Prep Time : 55 min Cook Time : prep: 55 min. cook: 60 min. Servings : 6 servings Source : Tasteofhome.com
Ingredients
1 (9-inch) deep dish frozen pie crust, preferably whole wheat, thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1-2 cloves garlic, minced
Sirracha sauce, to taste (optional)
1/4 cup fresh chives or 1 bunch scallions, minced
8-10 slices Provolone or Swiss cheese
4-5 large, ripe native plum tomatoes, sliced 1/4-inch
Kosher salt
Freshly ground black pepper
Minced fresh Italian parsley, for garnish
Directions
Place the tomato slices on several layers of paper towels and sprinkle lightly with salt. Let drain 10 minutes; pat dry.
Place the oven rack in bottom position. Heat oven to 350. Prick bottom and sides of crust with a fork. Bake 10-12 minutes until crust looks slightly puffed and dry.
In a medium bowl, stir together mayonnaise, sour cream, Dijon, garlic, Sirracha, and chives or scallions. Line the warm pie shell with cheese slices to cover bottom and sides, tearing the cheese to fit. Put down one layer of tomato slices, cutting to fit. Spread 1/2 sauce on top. Season with pepper. Lay down more cheese in a layer, top with tomatoes and sauce, and season with pepper. Lay down one last layer of cheese. If any tomatoes remain, dice them and sprinkle on top. Bake 30-35 minutes until crust is golden and juices are bubbling. Remove to rack to cool at least 10 minutes before cutting into wedges. Garnish slices with parsley. Yield: serves 6
Notes
Notes: I sometimes use a pepper blend that I make that uses whole rainbow peppercorns, whole coriander seed, and whole cardamom seed ground in a pepper mill. I serve this pie with a mix of steamed or sauteed zucchini, summer squash, seeded and cubed and diced onion.
Prep Time : 55 min Cook Time : prep: 55 min. cook: 60 min. Servings : 6 servings Source : Tasteofhome.com
Ingredients
1 (9-inch) deep dish frozen pie crust, preferably whole wheat, thawed
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon Dijon mustard
1-2 cloves garlic, minced
Sirracha sauce, to taste (optional)
1/4 cup fresh chives or 1 bunch scallions, minced
8-10 slices Provolone or Swiss cheese
4-5 large, ripe native plum tomatoes, sliced 1/4-inch
Kosher salt
Freshly ground black pepper
Minced fresh Italian parsley, for garnish
Directions
Place the tomato slices on several layers of paper towels and sprinkle lightly with salt. Let drain 10 minutes; pat dry.
Place the oven rack in bottom position. Heat oven to 350. Prick bottom and sides of crust with a fork. Bake 10-12 minutes until crust looks slightly puffed and dry.
In a medium bowl, stir together mayonnaise, sour cream, Dijon, garlic, Sirracha, and chives or scallions. Line the warm pie shell with cheese slices to cover bottom and sides, tearing the cheese to fit. Put down one layer of tomato slices, cutting to fit. Spread 1/2 sauce on top. Season with pepper. Lay down more cheese in a layer, top with tomatoes and sauce, and season with pepper. Lay down one last layer of cheese. If any tomatoes remain, dice them and sprinkle on top. Bake 30-35 minutes until crust is golden and juices are bubbling. Remove to rack to cool at least 10 minutes before cutting into wedges. Garnish slices with parsley. Yield: serves 6
Notes
Notes: I sometimes use a pepper blend that I make that uses whole rainbow peppercorns, whole coriander seed, and whole cardamom seed ground in a pepper mill. I serve this pie with a mix of steamed or sauteed zucchini, summer squash, seeded and cubed and diced onion.
