For the last family gathering I thought I would take something fresh from our garden. And boy was it a hit!
1 heaping tablespoon Perfect Pesto
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 Vidalia onion, sliced in rings
1 large heirloom tomato, sliced
1 cup mayo
1 cup cheese (I used cheddar for this as it is what I had on hand swiss is really good too!)
fresh basil, apx 4 leaves chopped
juice from half lemon
Start with a prebaked pie shell. Allow to cool and put a heaping tablespoon of fresh pesto, spread all around pie shell. (You will be amazed how much flavor this adds to the dish!) While shell is cooling slice zucchini and squash and place in oven safe dish and roast on 350 for 8 mins. This just makes veggies tender and also removes some of the moisture they produce when they cook. lay them on a paper towel to remove any extra moisture so you don;t have a soggy pie! Then layer zucchini, squash, tomato and onion. Make topping mix cheese, mayo, lemon juice, zest and spices and spread over top. Bake 350 for 30 mins. or until golden brown. Allow to cool a little prior to cutting. It’s so YUMMY!!!
This is a dish that will let your guest know just how much you appreciate them! It looks beautiful, tastes amazing, is so super fresh & yummy & comforting & just dang delish! You could serve it with anything! It is also so easy to make. Now, you can make your own pie crust, however that is just too time consuming for me- You can also use a freezer crust from the store or they have great ones in the cold section at the grocery. You decide how fancy you want to be!
Tomato Onion Pesto Tart
TIP: Do not use a deep-dish crust go with the standard shallow version.
3 sweet onions (I prefer Vidalia), sliced thin (trust me you need this many, they cook way down)
3 T olive oil
1 T sea salt
1 T balsamic vinegar
Swiss Cheese or any mix of cheese you like, shredded
Apx 1 pint Cherry or grape Tomatoes, cut in half
1-2 T Perfect Pesto
Swirl olive oil in pan, add onions & cook on med/high for 5-10 mins until they start to get some color then reduce heat to med/low and continue to soften & caramelize for another 15-20mins then add balsamic and cook 5 more mins. Put apx 2 tablespoons Perfect Pesto in bottom of pre-cooked pie shell, layer with onions, cheese then cherry tomatoes. Cook for 12 mins on 350 and SIMPLY ENJOY!!!
As I have mentioned before, I have tomatoes coming out of my eyeballs! I love tomato pie and had never tried it with green tomatoes! Thought I would give it a whirl! I started with spreading about 1 tablespoon of whole ground mustard on the bottom of the pie shell, then I sliced my tomatoes.
Then I mixed apx one cup of shredded Swiss cheese and 1 cup of mayo with fresh basil, you can use whatever you like; thyme, oregano etc.
Bake apx 35 mins until hot and bubbly, allow to cool slightly prior to cutting. This is the same recipe I use with RED tomatoes and it too is FANTAB! If using RED tomatoes be sure to de-seed as they get very watery. Enjoy!!
Today’s recipe is linked to the following, pop on over and check out more great recipes!
xoxo, Mama Bird