Difference between revisions of "Tomato Pie"
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| − | [[ | + | [[category:Iron Chef SA 002:Tomato]][[category:Theworkhorse's Recipes]][[category:Tomato]][[category:appetizer]][[category:Main Course]][[category:Dinner]] |
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| + | __FORCETOC__ __NOEDITSECTION__ | ||
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| + | Submitted by [[:category:Theworkhorse's Recipes|Theworkhorse]] | ||
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| + | Uploaded by [[user:toast|Toast]] | ||
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| + | Yes, I know the name of this dish is boring, but I didn't want to make up some long-ass name for something so delicious, I hate when people do that. | ||
| + | |||
| + | This is almost like a French or Swiss pizza. Instead of using a dough crust, puff pastry is the crust and gruyere is used in place of mozzarella. What I like about this "pizza" is that instead of using a tomato based sauce, you use a "pesto". I use the term very loosely since there are no nuts in it, but it's got some very similar components and is easy to make if you have a food processor. | ||
| + | |||
| + | Since I am not quite as cool as Godsmullet I will use a store-bought puff pastry buf if you feel like making your own puff pastry, please do so, by all means. | ||
| + | |||
| + | Serves 4 for main course, 8 for appetizer | ||
| + | |||
| + | |||
| + | ==Ingredients== | ||
| + | |||
| + | *3 or 4 scallions, depending on size | ||
| + | *1 cup of parsley leaves | ||
| + | *2 garlic cloves | ||
| + | *1/3 cup of oil | ||
| + | *1 Tb of dried oregano, 3 Tb if fresh | ||
| + | *1/4 lb of gruyere, grated finely | ||
| + | *1 pack of puff pastry, defrosted according to package directions | ||
| + | *whatever tomatoes you like. I happened to have local tomatoes and cherry toms | ||
| + | *salt and pepper | ||
| + | |||
| + | [[image:tompie1.jpg]] | ||
| + | |||
| + | ==Method== | ||
| + | |||
| + | Preheat your oven to 425 degrees. Lay out your puff pastry and using a pizza cutter cut off about 1/2 an inch from the edges of your sheet. | ||
| + | |||
| + | [[image:tompie2.jpg]] | ||
| + | |||
| + | Use the cut strips to make yourself a crust for your pie. Fold over any overhang from the strips. Press them down lightly onto the puff pastry. Then poke your pastry with a fork along the entire non-crust surface. Bake for 15 minutes. | ||
| + | |||
| + | [[image:tompie3.jpg]] | ||
| + | |||
| + | While you wait for your pastry to bake, gather up the ingredients for the "pesto". It's easier if you roughly cut up the scallions and garlic beforehand. Don't forget to season with salt and pepper. | ||
| + | |||
| + | [[image:tompie4.jpg]] | ||
| + | |||
| + | |||
| + | Give it a whiz until it looks like this. | ||
| + | |||
| + | [[image:tompie5.jpg]] | ||
| + | |||
| + | Now prepare your tomatoes. Cut them into thin slices and lay them out on paper towels. Salt them and then lay more paper towels over them to draw out some excess moisture. If you have to use extra paper towels that's cool. | ||
| + | |||
| + | [[image:tompie6.jpg]] | ||
| + | |||
| + | |||
| + | Hopefully by now your puff pastry is ready to go. | ||
| + | |||
| + | [[image:tompie7.jpg]] | ||
| + | |||
| + | |||
| + | For one tomato pie (this recipe makes two) add a layer of half of the pesto, half of the tomatoes, and half of the gruyere evenly. | ||
| + | |||
| + | [[image:tompie8.jpg]] | ||
| + | [[image:tompie9.jpg]] | ||
| + | [[image:tompie10.jpg]] | ||
| + | |||
| + | |||
| + | |||
| + | Bake in the oven for 15 minutes or until cheese has melted to your liking. | ||
| + | |||
| + | [[image:tompie11.jpg]] | ||
| + | |||
| + | ==Serving== | ||
| + | |||
| + | Let sit for a couple minutes before cutting into it. Hooray! | ||
| + | |||
| + | [[image:tompie12.jpg]] | ||
Latest revision as of 06:01, 8 January 2008
Submitted by Theworkhorse
Uploaded by Toast
Yes, I know the name of this dish is boring, but I didn't want to make up some long-ass name for something so delicious, I hate when people do that.
This is almost like a French or Swiss pizza. Instead of using a dough crust, puff pastry is the crust and gruyere is used in place of mozzarella. What I like about this "pizza" is that instead of using a tomato based sauce, you use a "pesto". I use the term very loosely since there are no nuts in it, but it's got some very similar components and is easy to make if you have a food processor.
Since I am not quite as cool as Godsmullet I will use a store-bought puff pastry buf if you feel like making your own puff pastry, please do so, by all means.
Serves 4 for main course, 8 for appetizer
Contents
Ingredients
- 3 or 4 scallions, depending on size
- 1 cup of parsley leaves
- 2 garlic cloves
- 1/3 cup of oil
- 1 Tb of dried oregano, 3 Tb if fresh
- 1/4 lb of gruyere, grated finely
- 1 pack of puff pastry, defrosted according to package directions
- whatever tomatoes you like. I happened to have local tomatoes and cherry toms
- salt and pepper
Method
Preheat your oven to 425 degrees. Lay out your puff pastry and using a pizza cutter cut off about 1/2 an inch from the edges of your sheet.
Use the cut strips to make yourself a crust for your pie. Fold over any overhang from the strips. Press them down lightly onto the puff pastry. Then poke your pastry with a fork along the entire non-crust surface. Bake for 15 minutes.
While you wait for your pastry to bake, gather up the ingredients for the "pesto". It's easier if you roughly cut up the scallions and garlic beforehand. Don't forget to season with salt and pepper.
Give it a whiz until it looks like this.
Now prepare your tomatoes. Cut them into thin slices and lay them out on paper towels. Salt them and then lay more paper towels over them to draw out some excess moisture. If you have to use extra paper towels that's cool.
Hopefully by now your puff pastry is ready to go.
For one tomato pie (this recipe makes two) add a layer of half of the pesto, half of the tomatoes, and half of the gruyere evenly.
Bake in the oven for 15 minutes or until cheese has melted to your liking.
Serving
Let sit for a couple minutes before cutting into it. Hooray!
