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Thanks Cyn....this is similar to Laurie Colwin's tomato pie...see inside for some hints
Joined: Dec 12, 2005
Posted to Thread #24770 at 12:24 am on Jul 30, 2013
1. We preferred cutting the tomatoes in chunks rather than thin slices.
2. Put tomatoes through salad spinner to remove excess water.
3. Put some of the cheese on the bottom crust before adding the tomatoes. It helps to seal the crust.
4. The pie does well in the frig. Reheat slices in toaster oven at 400 degrees for 12 minutes. Sadly, the general consensus has been that this won't freeze well. So enjoy it now.
5. I used a soy mayonnaise substitute and cut down on the quantity, so you can play around with that if you don't want to use a full 1/3 cup of mayo. I also add some grainy mustard to that mix.
6. Use whatever fresh herbs you got around.
The only major difference I saw was she used baking powder to lighten to dough and a bit of lemon juice in the mayo.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 24770. Made the Tomato Cheddar Tart from this month's Saveur. Don't usually like tomato tarts but I had a - CynUpstateNY - 7:25pm on 07/29/13 (10)
- Yes, please do! [NT] - ErininNY - 8:15pm on 07/29/13
- great time of year for this. I look forward to the recipe. [NT] - pmassell_93 - 8:46pm on 07/29/13
- REC:Tomato Cheddar Tart - CynUpstateNY - 9:30pm on 07/29/13
- Thanks Cyn....this is similar to Laurie Colwin's tomato pie...see inside for some hints - MarilynFL - 12:24am on 07/30/13
- Here's an image to help visualize the Wonderfulness of Fresh Tomatoes Married to Cheese [LINK] - MarilynFL - 12:26am on 07/30/13
- We reheated the leftovers at 300 and the crust was just as crispy as - CynUpstateNY - 1:00am on 07/30/13
- Enjoy while you have good tart tomatoes. They are the key. [NT] - MarilynFL - 1:09am on 07/30/13
- Thanks, Cyn! [NT] - ErininNY - 2:22pm on 07/30/13
- My pleasure. Hope you enjoy it as much as we did! [NT] - CynUpstateNY - 2:36pm on 07/30/13
- Here's a version using biscuit dough for the crust. (Not T & T) [NT] [LINK] - Sylvia - 5:08pm on 07/30/13