(originally posted 8/2011)
Every summer I patiently wait for "good" tomatoes from the farm.
Not those tasteless rubbery skinned things that you find at the grocery
store... bleh. Jake and I visited on Thursday, and I was so happy to
see the huge table lined with gorgeous ripe tomatoes. I used one
here and there to top burgers, made BLTs, but I wanted a recipe to
really showcase how great they are.
I found this recipe in
Keith Snow's Harvest Eating, and I happened to have one pie crust so I
went with it. Super simple, if you don't have a tart pan you
definitely could just use a baking sheet, fold the edge over and crimp
it or flute it. I don't care for bleu cheese, so I substituted some
shredded 3 cheese blend (parm, asiago and romano). I also used dried
rosemary, this would also be great with basil.
season and delicious! This would be beautiful done as smaller bites
too, just cut circles out of the dough with a biscuit cutter.
Clock is ticking down on summer and I hope to enjoy more tomato recipes before they disappear for another year!
Recipe By: Keith Snow, Harvest Eating.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe pie dough
2 large heirlooms tomatoes -- sliced
1/2 cup cooked apple wood smoked bacon -- in large pieces
3 tbs Parmesan cheese -- grated
2 tbs extra virgin olive oil -- (2 to 3)
1 tb fresh rosemary--used dried
2 tbs blue cheese -- frozen-- used parm/asiago/romano blend
kosher salt to taste
black pepper to taste
Roll out dough and form into the tart pan that has been greased, dock
the dough with a fork. Blind bake it for 10-15 minutes in a preheated
350 degree oven until just starting to get golden brown.
2. Lay tomatoes in dough, add chopped rosemary, top with bacon, season with salt and pepper.
3. Shave your blue cheese on then add the Parmesan cheese.
4. Bake for roughly 25 minutes in the same 350 degree oven.