Thursday, June 24, 2010

Summer Tomato Pie

Don't you just wait for the taste of a sun-filled, grown-in-the-dirt, summer tomato. We eat so many raw, I am always looking for another way to use them.
Here is an English (as in the country) adapted classic French recipe I adapted again!
Great as a starter or a meal with a huge summer salad tossed with freshly made, mustardy vinaigrette...

Summer Tomato Pie

One pre made pastry shell, or you can make your favorite recipe.

3Tbl (soupspoons) sour cream or creme fraiche
2Tbl (soupspoons) Dion mustard (yes, it is different)
10-12 large tomatoes, cored, peeled and sliced
sea salt
ground black pepper
4 sprigs of fresh thyme
olive oil to drizzle on top

Pre-heat oven to 375F/190C.

Line with baking paper a 12inch/30 cm push-up-bottom tart pan. Or use a quiche pan. Place rolled out pastry in pan.

Mix together creme fraiche/sourcream with Dijon mustard. Spread over pastry base.
Arrange in a fold-out-card fashion the tomato slices around the pan to fill. I usually start at the outside edge and work my way INTO the center in a circular fashion.
Season with seasalt and pepper.
Strip thyme leaves off stalks. Scatter leaves on top.

Bake for 40 minutes.
Drizzle with olive oil.
Serve warm or cold. But don't leave overnight or the pastry will get soggy!

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