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Thursday, February 4, 2010

Tomato Pie

Okay, this recipe should really be made only with tomatoes from the tomato stand by the side of the road. You know, the one you pass because you can buy tomatoes at the grocery store. DO NOT PASS THE TOMATO STAND! Because, I am sorry to Ralphs, Vons, Albertsons, Gelson's and even Trader Joes - your tomatoes do not compare! But, unfortunately for me, I have to wait until June for my stand to open up again. So I do make this recipe with tomatoes from "the other stores" during this time of the year. First off, you need about 6 - 8 tomatoes and you slice them thinly and put them on paper towels to get all the liquid out of them. Put the paper towels on top of as well as below the tomatoes and change them a couple of times to get all the liquid out. You will need frozen puff pastry, fresh (if you can get it at the stand, do) basil (you can use dried but fresh is better), powdered garlic, salt, white pepper, shredded jack cheese, grated parmesan cheese (the kind that is finely grated - you can get it at Trader Joes or you can use the Kraft kind) and olive oil. I am not giving you amounts because it is one of those things you have to do by looking at it. DO NOT BE DISCOURAGED - you cannot fail at this recipe! Okay, so get a 10 inch pie plate (I know you have one, even if you never use it!) and spray it with cooking spray. Roll out the puff pastry as the package directs and put it in the pie plate, trimming the edges and making holes in the bottom so the crust doesn't shrink. Layer the tomatoes two layers thick, then sprinkle with a SMALL amount of salt, TONS of garlic, EVEN MORE basil and a little white pepper. Then repeat until the pie plate is full. In a bowl, mix about 8 ounces shredded jack cheese, and about the same amount of grated parmesan. Moisten it with olive oil until it sticks together in your hand when you close your fist. My original recipe called for mayonaise (and you can use it if you want to) but I changed it for a more heart healthy recipe (aren't you impressed?) Bake at 350 for about 30 minutes or until the top bubbles and the bottom is brown. You can also use a frozen pie crust if you prefer but there is something so buttery and good about puff pastry! Enjoy!