Do you like pie? I love pie!
So when I saw this recipe on Tea Time Magazine‘s instagram I pinned it with plans to make later.
Back in October, @SpilltheTeaWithLucy did a 31 Day Tea Challenge and Day 17/31 of 31 Days of Hallotean was an Autumn Tea Bake. Since I had just baked some sweets prior to this with The Magician’s Nephew Tea Party/Book Club/Bible Study, I decided to make something savory instead. This is my take on Tea Time Magazine’s Heirloom Tomato Tart (I had to substitute a few ingredients) and since tomatoes are red I decided to pair it with Cederberg Tea Co.‘s Classic Red Tea. I also had to use a pink and red mug to match. This cat mug was a gift from a friend Christmas 2019 and part of a 4 set of cat mugs.
- 4-5 Heirloom Tomatoes
- 1/2 Teaspoon of Salt
- 1/2 Package of Refrigerated Pie Dough (I used Phyllo dough I had bought to make the Fotina Flower Puffed Pastry as the store was out of puffed pastry, but my sister had bought me some so this was all leftover)
- 1.5 Cups of Coarsely Grated, Sharp Yellow Cheddar Cheese (I used leftover Fotina Cheese from Fotina Flower Puffed Pastry)
- 1/2 Cup of Mayonnaise (I substituted with Hummus)
- 2 Tablespoons of Chopped Fresh Flat-Leaf Parsley
- 1 Tablespoon of Green Onion
- 1/4 Teaespoon of Ground Black Pepper
- 1 Tablespoon of Red Wine Vinegar
- 1 Teaspoon of Olive Oil
- Garnish with pepper and additional fresh parsley
- Preheat the oven to 350 degrees F.
- Slice tomatoes, cutting larger tomatoes into 1/4 inch slices and smaller ones into 1/8 inch slices.
- Arrange tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 mins.
- Unroll pie dough, and press into a 9-inch tart pan with removable bottom, trimming and discarding extra dough.
- In a medium bowl, combine cheese, mayonnaise, parsley, green onion, and pepper-stirring to blend.
- Spread half the cheese mixture into the bottom of the pan, in a thin even layer.
- Blot tomatoes dry with paper towels.
- Place a large tomato slice in the center of pan on top of the cheese mixture.
- Cut several tomato slices in half and arrange around the center slice. Fill every space.
- Spread remaining cheese mixture in an even layer on top of the tomatoes.
- Apply thinner tomatoes on top of cheese mixture in a pleasing pattern.
- Sprinkle with vinegar and drizzle with olive oil.
- Bake until crust is deep golden brown and cheese mixture is hot and beginning to bubble.
- Remove from oven and let cool, before removing from pan.
- Garnish with pepper and parsley if desired.
- Serve at room temp within 3 hours of baking.
This was delicious, it was like eating a fancy tea pizza, and you all know how much I love pizza.
It was incredibly delicious and I would most definitely make it again.
For more recipes, go to Lemon Gingerbread Cake
For more Tea Time Magazine recipes, go to Fotina Flower Puffed Pastry
For more pie recipes, go to Mini Apple Pies
For more on pizza, go to My Week With Jane
For more tea posts, go to Turkey-Apple Tea Sandwiches