There’s a hint of autumn in the air, and that can mean but one thing: we’re up to our eyeballs in tomatoes. We’ve been handing them out like candy, while curating tomato recipes all our own.
Speaking of which, back in college, my Danish friend whipped up a tomato pie. I did not, at the time, consider tomatoes my friends; so when she put that plate in front of me I was a bit aghast. Not one to be rude, I gave it a try; I even liked it. So for the past few years I’ve been trying to find a recipe that lives up to the memory (and no, I can’t ask my friend–she doesn’t use recipes . . . if you can even imagine).
But here’s the thing, all recipes happened upon used mayonnaise. I kept trying them because 1) said mayonnaise was used in varying degrees; 2) the photos looked scrumptious; and 3) the reviews were stellar. Yet when all was said and done, the outcome remained the same: I’d sit down to savor my pie, put a forkful in my mouth, and taste nothing but the mayo. Gag a maggot!
This year I was determined to find a recipe sans wretched ingredient. I was victorious. Better yet, after making said recipe, I’ve only this to say: WE’VE GOT A WINNER, PEOPLE! Actually, today only, it’s a two-for-one special:
Rosemary was my herb of choice. It’s one of the few herbs in my garden I recognize, for certain. Also, the plants have been dying off during the winter. So. I’m trying to enjoy whilst I can. The crust was light, flaky perfection; the tart so tasty, it may have brought tear to my eye.
Highly recommended, my friends, highly recommended . . .
For the record, it looked quite lovely, as well. Granted, I could only find my deep tart pan, so the tomatoes were covered in cheesy goodness–but you could see them. I’m not sure what happened with the cell phone pic. The tomats completely disappeared, even before the filter–but they were there, I promise!