Fresh Tomato Pie Tart
So I mentioned in my last post that I've been scoring big at the local farmer's market. Look at these big boys!
Tomatoes and corn are my two most favorite summer vegetables, ummmm . . . and zucchini . . . and cucumbers, oh and green beans. Ok fine, I have a vegetable addiction (smile). There is nothing like a sun ripened, fresh tomato. As I was slicing them, my husband wandered through the room and said he could smell them from the other side of the house.
As a child, we would frequently have fresh, sliced tomato with mayonnaise spread on it as a dinner side dish. And this recipe calls for the traditional mayonnaise supplemented with some sour cream for a little bit of tart. The recipe is the same whether prepared in a single pie dish or as I did, in six individual serving tart pans.
The secret to a good tomato pie is to take the moisture out of the tomato slices before layering in the crust. I do this by laying each slice on a two ply dish towel and then pressing down with another layer of doubled tea towel. If you don't perform this critical step, you'll have tomato soup in a crust. To ensure a crisper crust, I also prebake the shell before filling.
I serve this with a side of corn on the cob for the most comforting summer night meal.