By Jennifer Biyinzika
With Fall weather comes warm apple – scratch that, warm tomato pie. Weird? Perhaps, but for a frosty day, there’s nothing finer. A couple weeks ago found me slicing up Roma tomatoes for my dad’s birthday.
We first experienced this treat in 2014. Operation Protective Edge was occurring in Israel at the time as bomb after bomb was launched from the Gaza strip towards major cities in Israel.
My older sister and I were preparing to go volunteer in Israel for a month with a charity in Jerusalem, and the couple leading the trip wanted to meet our parents and put them at ease.
So, the family loaded up and headed to the countryside near Fort Collins and were welcomed into a modern-renovated farmhouse. After pork ribs, tomato pie, and plenty of stories, my family was perfectly content sending their two daughters across the world.
So here is that calm-inducing, flavor-popping recipe for you to try.
Basil Tomato Tart
1 pie crust, unbaked
1.5 cups shredded mozzarella cheese
5 Roma tomatoes or 4 Medium tomatoes
1 Cup loosely pack fresh Basil leaves
4 cloves of garlic
2/3 c. Mayonnaise
¼ C. grated parmesan
1/8 teaspoon white pepper
Cut tomatoes into wedges and place on paper towel to drain. It’s best to get this out of the way, so they have time to release any extra liquid.
Put pie crust in pie pan and prebake according to directions.
I blind bake my pie crust. To do so, cover the crust with aluminum foil and place something small and weighty on to of it. I use coins, though others use rice of dry beans. Your crust will not absorb any flavor from the items as it’s protected by the foil. Bake at 350* for about 12-15 minutes.
Remove from oven and sprinkle with ½ cup mozzarella cheese. Set aside to cool.
Preheat oven to 375 degrees.
Chop basil and garlic real fine and mix in a small bowl. Optionally, you can use a food processor to mince the garlic and then add basil to the processor.
Combine remaining mozzarella cheese, mayonnaise, parmesan, and pepper in a separate bowl.
Arrange tomatoes on top of cooled crust. Sprinkle chopped basil and garlic over tomatoes.
Microwave mayonnaise mixture for a minute to make it easier to spread. Spread evenly atop the tomatoes.
Bake for 35-40 minutes or until top is golden. I like to cover edges of the crust with aluminum foil, so they don’t get too brown.
Let it cool for at least 15 minutes before serving to allow liquid to set and be absorbed.
Tastes even better reheated. Serves about 6 slices. Enjoy from the safe, warmth of your home. Pair it with meat, and share with friends.