Monday, August 18, 2014
Dear Cornbread Diary...
Every summer 'bout this time of year I am so full to the brim of luscious homegrown tomatoes and I always make a dreamy Tomato Tart with my harvest. Maybe some Whole Fried Okra to accompany it. Red and green, my favorite colors from the garden. Yummy! Check my fave tart recipe below and my previous post for that delightful fried okra.
Until next time sweet Diary, may all your cornbread dreams come true...Love, Di
How to make a Tomato Tart...
2 prepackaged 9 inch pie crusts
4 large Beefsteak tomatoes, sliced, peeled, & cored
1/4 cup mayo
4 teaspoons cornstarch
1 1/2 cups shredded sharp Cheddar
4 scallions, sliced thinly
1. Arrange tomatoes on paper towel-lined baking sheet and sprinkle with salt. Let drain 30 minutes, then press tomatoes with additional paper towels until very dry.
2. Put one pie crust in 9 inch pie pan. I use a glass pie pan. Seems the glass generates the heat better resulting in a perfectly flaked crust.
3. Adjust oven rack to lowest position and preheat to 450 degrees. Mix mayonnaise, cornstarch, and 1 cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange third of tomatoes over cheese. Spread half of mayonnaise mixture over tomatoes and sprinkle with half of scallions. Layer with another third of tomatoes, remaining mayonnaise mixture, and remaining scallions, then top with remaining tomatoes.
4. Arrange top crust on pie. Press crusts together, then trim, fold, and crimp edges. Cut four vent holes in top. Place pie on rimmed baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 55 minutes. Cool on wire rack at least 3 hours. Serve at room temperature.