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Pastimes : Grinders and Gripers Coffee Shop -- Ignore unavailable to you. Want to Upgrade?

To: Savant who wrote (2589)	10/9/1998 10:59:00 AM
From: kidl	Read Replies (3) \| Respond to of 4201

Savant, here it is and believe me, it's worth the effort: Croc's Tomato Pie... (Mmmmmm!!! This is my favourite one..even works well with green tomatoes and stuff like swiss chard thrown into the filling) Pastry: 1 1/2 cups flour 1/2 cup grated parmesan cheese 6 T. butter 1/2 t. salt. water Blend the flour and parmesan cheese and salt together, then use a fork to blend in butter. Then add a few tablespoons of cold water to wet the pastry and blend with a fork. Make dough into a ball and wrap with plastic and refrigerate for about 20 - 30 minutes. Filling: 2 medium onions... I just used regular cooking onions.. thinly sliced 6 red plum tomatoes 1 clove garlic, chopped fine 2 T. balsamic vinegar (optional) 1/4 t. salt 1 tablespoon sugar a few sprigs of fresh thyme olive oil 1/2 cup fresh basil leaves (purple and green are great) assortment of plum and cherry tomatoes (yellow, red and green varieties look beautiful) Ripe pitted black olives (maybe about a dozen or so large ones) Preheat oven to 400 F. while pastry is chilling. Prepare filling... Using a tablespoon of olive oil, saut‚ the thinly sliced onions, then the garlic and the chopped tomatoes, balsamic vinegar, sugar, salt and fresh thyme. Reduce heat and cook for about 10 - 15 minutes... Set aside to cool. Using pastry dough, roll it out on a well floured surface... Put in a pie plate... place foil on top and use dried beans, rice or pie weights to weight the foil... then bake crust about 15 minutes... Remove from oven to add filling and topping of fresh tomatoes and basil. Reduce heat in oven to 325 F. Put cooked filling into the crust. Then slice assorted plum and cherry tomatoes and arrange on the top fo the tart with torn up leaves of basil... Brush with olive oil... You could also sprinkle with parmesan cheese... if you happen to like it... Put a bunch of black olives (whole or halved on top if you like them). Bake the tart in the oven until the crust is browned and the filling looks cooked... about 30 minutes... Cool for a little while before serving...