The crust makes memorable this simple pie of tomatoes and cheese.
The surplus of cherry tomatoes has finally dwindled at our home to the last few treasures ripening inside. Thursday, we had a 65-degree day, and I let myself think perhaps my struggling cherry tomato plants might offer up something new. This morning? A frost, our first, way later than ever!
Armed with some lovely heirlooms from the farm stand, I decided that I needed to finally say farewell to summer, and that meant tomatoes and basil, with a little fresh mozzarella thrown in for good measure.
So, tomato pie it was –– a baked, one-crust pastry shell, filled with cheese and tomatoes, and warmed though until the cheese melts and the tomatoes soften. Simple, delicious, and always a hit.
I had an extra disc of the herbed pastry because I had just made a sweet pie, and I thought…
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