Tomato Pie (or Tomato Gallette)

Jennifer .

"Here we are again GO fans - TOMATOES. I've been thinking about this all week and as it is said, make hay while the sun shines. Or, eat lots of tomatoes while Mother Nature sun-kisses them into a sweet bounty. At my local farmers market I got a few large heirloom tomatoes and a few pints of my favorite sun gold gems. I sliced the tomatoes, placed in a colander and sprinkled with a little salt. The salt draws water out of the tomato, making for a sweeter, more pure tomato taste. Let the tomatoes sit 10-15 minutes and then use, don't rinse. I mixed mayo, an egg, grated cheddar cheese, GO-On Tap garlic-mushroom oo, some chopped shallots and a little pepper. I spread this mixture onto a pie crust (I use a certain brand that gives me a rectangle shape), topped with drained tomatoes, another sprinkle of pepper and GO-On Tap basil oo. I folded the edges of crust up, brushed with heavy cream and baked at 425 for 20 minutes. Out of the oven I sprinkled grated parm cheese over, let cool and topped with chopped fresh basil. You can use any cheese, gruyere would add a wonderful nutty profile and instead of using GO oo's, you could sprinkle GO strawberry baslamic into a simple mascarpone, egg and fresh herb mix for a base. Or add in cooked bacon. For a savory twist, use GO roasted chili oil, cotija cheese, scallions, corn kernels and top with chopped cilantro. This is creamy, sweet, earthy, fresh and just what we should be eating until the tomatoes beg for mercy. Breakfast, brunch, lunch, dinner...add a salad, good music, your favorite drink, your favorite people and voila, you have a perfect happy meal. As always, make this your own. Pour. Savor. Enjoy.”

Tomato Pie

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