This endless cool weather has me itching to get out into the garden. Hélas, mother nature has not been cooperating. When I saw a huge display of gorgeous heirloom cherry tomatoes at my supermarket, I stopped dead in my tracks. They could have fooled me into thinking it was tomato season. They looked that good. I brought some home and baked up this delicious tomato-pesto tart while dreaming of the homegrown tomatoes and basil, soon to come! Summer in the kitchen, in spite of the weather!
Tomato-Pesto Deep Dish Savory Pie
- 9″ deep dish pie crust of your choice, baked
- 8 oz grated parmesan cheese
- 5 cups of heirloom cherry tomatoes, halved
- 1/2 cup pesto, store bought or your own
- 2/3 cup regular mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons grated parmesan for sprinkling on top
- Preheat oven to 350 degrees F.
- Drain the tomatoes on a paper towel placed in a colander to reduce moisture.
- In a medium bowl, toss the tomatoes with the pesto.
- In a mixing bowl combine half the parmesan, the mustard and the mayonnaise. Reserve.
- Assembly: While your pie crust is hot, sprinkle the rest of the parmesan on the bottom. Top with the seasoned tomatoes. Your pie crust should be filled to the brim with the tomatoes. Spoon the cheese-mayo mixture on top of the tomatoes and smooth with a spatula to distribute. Sprinkle the top with 2 tablespoons of parmesan.
- Bake for 25-30 minutes until golden and bubbly. Let stand 15 minutes before slicing. Can also be enjoyed at room temperature.