Friday, January 28, 2011

Tomato Pie

Tomato Pie
2 cups flour
1/2 teaspoon salt
1 teaspoon sugar
2 sticks unsalted butter, cut into small pieces
1/4 cup ice water
3 large ripe tomatoes, sliced thick and sprinkled with salt in colander
4 slices bacon, cooked crisp and crumbled
Handful of fresh basil leaves, julienned
2 cups grated cheese blend (mozzarella, provolone, parmesan, cheddar, etc)
1/2 cup mayonaisse
Salt and pepper to taste
Combine flour, salt, sugar and butter in food processor. Pulse until blended. Add ice water in slow steady stream pulsing just until dough holds together, about 30 seconds. Flatten dough into disc, wrap in plastic and refrigerate at least one hour.
Preheat oven to 450 degrees. Roll out dough and pat onto bottom and sides of tart pan. Bake crust for five minutes, then remove from oven and reduce heat to 400 degrees.
Arrange tomato slices over crust, sprinkle with bacon and basil. Mix cheese and mayo in small bowl and spread over tomatoes. Salt and pepper. Bake pie 30 minutes or until top is browned and bubbly.
~recipe courtesy Carla Stashis Hagen~

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