Tomato Pie

Lots of ripe tomatoes?  Make a pie.  A wonderful cross between a pizza and bruschetta - can be enjoyed as a main dish or a side dish.  If you don't have pie weights, use dried beans.  Enjoy!

1 Refrigerated Pie Crust
1 Head Garlic
1 Tsp Olive Oil
1/3 Cup Chiffinod Basil
8 Ounces Fontina Cheese
3 to 4 Ripe Tomatoes
Salt and Pepper to taste

Heat oven to 450 degrees.  Place pie crust into a tart pan.  Place pie weights in bottom of crust.

Cut top off of garlic, drizzle with olive oil, wrap in foil.  Place both in oven.  Bake crust 8 to 10 minutes until browned.

Keep garlic in oven for another 10 minutes.  Reduce oven heat to 350.

While crust and garlic bake, slice tomatoes.  Place on a triple layer of paper towels and sprinkle with salt and pepper.  Let sit until ready to put in pan.

Cut basil and shred cheese.

When soft, squeeze garlic out of garlic head onto baked pie crust.

Spread garlic over crust.

Add 1/3 of cheese to the cooked crust.

Top with basil.

Layer tomatoes over basil and top with remaining cheese.

Bake for about 40 minutes or until lightly browned.

Rustic Peach Tart

It's Peach time again and I have a bumper crop available to me - picking, CSA, received from others.  What to do?  Make a tart.

To make the dough:

1 cup cake flour
1/4 cup wheat flour
2 tsp sugar
7 Tbl butter, cubed
3 Tbl Ice Water

Put first three ingredients in a food processor, pulse until blended.  Add butter and pulse until pebble texture.  Add the ice water, 1 Tbl at a time, until the mixture just comes together, but does NOT form a ball.  put plastic wrap on your counter, dust with flour and place ball toward one end.  shape into a disk, wrap in plastic (adding flour as necessary to make sure it doesn't stick).  Place in refrigerator.

While in refrigerator, prepare your filling.  You'll need:

3 Tbl sugar
1 tsp cornstarch
5 cups peeled and sliced peaches
1 Tbl Lime Juice
1/2 tsp almond extract
1 large egg, lightly beaten

Heat oven to 375 degrees.  In a large bowl, stir together all ingredients except the egg.  Remove dough from refrigerator, transfer to a piece of parchment paper and let stand for 5 minutes.  Roll into a circle about 14 inches in diameter. 

Pile the fruit in the middle.

Fold the edges of the dough up so it overlaps at least 1.5 inches, you should have a fold in your dough about every two inches. 

Brush the dough with the egg and sprinkle liberally with sugar.

Bake for 45 to 50 minutes until the crust is golden brown.  Transfer to a wire rack, on the parchment, to cool.