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Easy Heirloom Tomato and Cheese Pie - featuring Black Dog Belly Rub
This is so easy you won’t believe it.
1 ready made Pillsbury pie crust - or if you have time make your own.
1 tablespoons Parmesan cheese grated
3-1/2 tablespoons Dijon mustard - We use Grey Poupon
4-1/2 oz. 1/3 inch (very small) cubed Fontina Cheese
4-1/2 oz. Sharp cheddar coursely grated or very small cubes
1-1/2 pounds heirloom or other ripe tomatos, cored and cut crosswise 1/2 inch thick (patted dry)
1-1/2 tablespoons of extra virgin olive oil
2 tablespoons shredded Parmesan cheese
1 tablespoon of Black Dog Belly Rub
Take out pie crust and get to room temp. Place crust in a 9 inch pie plate.
Shake in 1 tablespoon of the grated Parmesan cheese and gently press into pie crust. If you make you own mix it into dough.
Spread Dijon cheese over crust.
Mix cheeses and then spread them evenly over Dijon mustard. Arrnage tomatoes in concentric circles. I love to mix various heirlooms like, green zebra, orange moonglow, yellow, Dutchman etc. Drizzle with olive oil, grated Parmesan cheese and shake Black Dob Belly Rub evenly over the top. Bake in a 400 oven for 45 mintues or until tomatoes are lsightly charred. Let cool and serve. Oh my!!!!
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