Wednesday, August 19, 2009

Tomato Time!

It's time for tomatoes from our garden. They're several weeks late this year, but we haven't had an abundance of hot weather all summer, and that's what they need. Anyway, late ripeners they may be, but they're finally red and finally ready for feasting!
I've posted a couple of tomato recipes in the past couple of years, including Roasted Tomato Soup and cheese topped tomato slices. We'll make these again, but I'm also trying some new things. Tonight was this cheese and tomato tart from Our Best Bites. It was easy to whip up with a purchased pie crust that was in the frig needing to be used.
Cheese and Tomato Tart
1 recipe for pie crust (or just use a pre-made pie crust if you're short on time)3/4 c. light sour cream (I had to use part sour cream, part plain yogurt)
1/3 c. light mayonnaise (NOT Miracle Whip)
1 Tbsp. coarse grain or Dijon mustard

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1 small onion, minced

4-5 cloves garlic, minced or pressed

2-3 Tbsp. butter (I used 2 TBS olive oil, 1 TBS butter)

8 oz. pepper jack cheese, shredded

3-4 fresh, ripe Roma tomatoes

Preheat oven to 400 degrees.

Prepare pie crust and place in the bottom of a 9" pie plate. Set aside (preferably in the fridge).

Heat butter in a medium skillet over medium heat. Sauté onions and garlic until tender and fragrant. Set aside and allow to cool.

In a medium bowl, combine sour cream, mayonnaise, mustard, salt, and pepper. Stir in cheese. Set aside. (This is where I added the onions/garlic mixture. The recipe didn't say when to add them in.)

Slice tomatoes about 1/4" thick and layer in the bottom of the pie plate.
Top with cheese/sour cream mixture.

Bake for about 25 minutes or until crust is golden brown and the top is bubbly. Remove from oven and allow to stand at least 30 minutes in order to set. Cut into 12 wedges and serve! This can be served by itself as an appetizer or with a spinach or Romaine salad with a light vinaigrette for brunch. Or a snack pretty much any time you want...

You can see that this was pretty wet, and not really set up when I cut it to serve for supper. Before putting it away in the frig, I did pour off some of the wetness, and hopefully it'll be firmer tomorrow.

It is very rich, so a small piece is a good idea. If I make this again, I'll add some fresh herbs to the cheese mixture.

Jessi's review: "It's different."

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