MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Heirloom Tomato Pie
Categories: Pies, Pastry, Vegetables, Pork, Herbs
Yield: 8 servings
1 1/4 lb Heirloom tomatoes; in 1/4"
- slices
3/4 ts Salt; divided
1 1/2 c Shredded extra-sharp Cheddar
- cheese
3/4 c A-P flour
1/4 c Cold butter; in cubes
2 tb Half & Half cream
5 sl Bacon; cooked, crumbled
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8 oz Cream cheese; softened
1/2 c Loosely packed basil leaves;
- thin sliced
2 tb Minced fresh marjoram
1 1/2 ts Minced fresh thyme
1/2 ts Garlic powder
1/8 ts Coarsely ground pepper
Set oven @ 350ºF/175ºC.
Place tomato slices in a single layer on paper towels;
sprinkle with 1/2 teaspoon salt. Let stand 45 minutes.
Pat dry.
Meanwhile, place cheese, flour and remaining salt in a
food processor; pulse until blended. Add butter; pulse
until butter is the size of peas. While pulsing, add
just enough half-and-half to form moist crumbs. Press
dough onto bottom and up side of an ungreased 9-in.
fluted tart pan with removable bottom. Gently press
bacon into dough. Bake 20-22 minutes or until light
brown. Cool on a wire rack.
In a large bowl, beat cream cheese, herbs and garlic
powder until blended. Spread over crust. Top with tomato
slices; sprinkle with pepper. Bake 35-40 minutes longer
or until edge is golden brown and tomatoes are softened.
Cool on a wire rack. Refrigerate leftovers.
Angela Benedict, Dunbar, West Virginia
Makes: 8 servingd
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Never order seafood at a burger joint in Alberta.
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