Is your garden overflowing with tomatoes? Your friends and family will love this recipe and you will appreciate how easy it is. Let me start by saying that I do NOT like making a mess because I never know when a guest of PrairieSide Suites B&B may join me in the kitchen. So I try to keep my kitchen clean & neat. That’s why I love making a simple oil pastry pie crust because there is not big flour mess. Here’s the recipe:
- 2 Cups Flour
- Dash of salt
- 1/2 Cup Veg Oil
- 5 Tbsp Cold Water
Mix flour & salt in medium bowl. Cut oil into flour with a fork into pea size crumbles. Add water. This recipe will make two 9″-10″ pie shells or you can use the whole recipe depending on what size pizza pan or spring form pan you want to use for your tomato tart. Form dough into one or two balls [depending on group size and pan you’re using].
Cut 2 or 4 pieces of wax paper [to roll dough between], then wet your hand and run across counter to dampen with water. Put first piece of wax paper on damp counter to keep from sliding. Add dough on top of wax paper. Now lay 2nd piece of wax paper on top of dough. Roll-out crust, so that it’s 2″ larger than your pan. Slide a spatula between wax paper and counter to help guide crust and flip over your pan, remove wax paper and crimp edge. Pre-cook crust for 10-12 minutes [depending on over & size of crust]. Set aside to cool for 5 minutes
- 8 oz. your choice of cheese
- 3 large tomatoes, sliced
- 3 chopped scallions (include delicious green tops!)
- Fresh or dried herbs, I like Basil and Oregano
- 2 Tbsp. Bread Crumbs
- 2 Tbsp. Parmesan Cheese
- 1 Tbsp. Melted Butter
Layer the cheese first, add a single layer of tomatoes, chopped onions/scallions, herbs (oh, maybe 4 Tbsp. fresh herbs, or 2 tsp. dried), sprinkle with Bread Crumbs, Parmesan Cheese and drizzle melted butter on top. Bake at 425 for 25 minutes. Cool 5 minutes, slide onto cutting board and use a pizza cutter to slice, then watch it disappear…Yummy, enjoy this season’s bounty!