Fresh Tomato Tart Delight (Print Version)
# Ingredients:
→ Shell
01 -
2 store-bought pie shells, already baked
→ Inside Mix
02 -
3-4 ripe mid-sized tomatoes, cut into rounds
03 -
1 cup mayonnaise
04 -
8 oz sharp cheddar, shredded
05 -
8 oz monterey jack, shredded
06 -
8 oz parmesan, shredded
07 -
4 oz pimentos, chopped and drained
08 -
1/4 sweet vidalia onion, shredded
09 -
Dijon mustard
10 -
Diced onion, as you like
11 -
Freshly ground pepper, as you like
12 -
Sea salt, as you like
13 -
Pinch of sugar, as you like
→ Topping
14 -
Handful of basil leaves
# Instructions:
01 -
Get your oven hot at 350°F (180°C).
02 -
Cut tomatoes into rounds and place them on paper towels. Sprinkle some sea salt and a tiny bit of sugar over them to pull out water and cut down on sourness. Cover with another paper towel and wait 5-10 minutes. Pat gently to soak up remaining juice without smashing your tomatoes.
03 -
Grab a big bowl and throw in your shredded cheeses, mayo, pimentos, grated sweet onion, diced onion, and pepper. Add the mayo bit by bit until it feels right. Stir everything together well.
04 -
Spread a thin coat of Dijon mustard all over the inside of both pre-baked pie shells.
05 -
Put down your dried tomato slices over the mustard-coated shells.
06 -
Scoop your pimento cheese mix over the tomatoes in both pies, spreading it out evenly.
07 -
Stick it in the oven for 20 minutes, then switch to broil for 2-4 minutes until you get a nice golden top.
08 -
Take pies out and scatter fresh basil on top before you serve them.
# Notes:
01 -
Using salt draws out extra water from tomatoes so your pie won't turn soggy.
02 -
Adding just a touch of sugar cuts the tomato tang without making anything sweet.
03 -
Let the pie sit for 5 minutes after baking for cleaner slices.