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September 9, 2018
One Tomato, Two Tomato, Three Tomato Pie!
A Note from the Farmer's Wife
This is the tart made with escarole before baking. It will puff golden brown in the oven.
One of the best tomato seasons ever will wind down this month. I am savoring every morsel of the sweet juiciness and putting tomatoes in and on everything I can think of! Here is one of my favorites:
Easy Tomato Pie
Ingredients: pie crust (optional), 2 tomatoes, fresh parsley, chopped, ground sausage (optional), 1 cup frozen or fresh sweet corn, 1.5 cups grated cheddar, 1.5 cups milk, 2 eggs, butter, salt and pepper. You can also add bacon (cooked), endive, escarole, kale, spinach, herbs, broccoli, grated zucchini.
Line a tart or pie pan with pie crust, or skip the crust and use parchment paper, or butter.
Slice 2 medium sized tomatoes, about 1/4 inch, set aside on a paper towel.
Line pan with 1/2 of the cheese. Brown sausage, if using, and layer that on top of cheese. Layer corn, parsley, and more cheese.
Blend eggs and milk with salt and pepper to taste. Pour over tart carefully distributing evenly. Sprinkle with a bit more cheese and decorate the top layer with the sliced tomatoes.
A bit of salt and pepper on top is nice.
Bake at 350 degrees for about 40 minutes, depending on the size of your pan. Pie should be firm and a little puffy when ready to pull from the oven.