Wednesday, October 21, 2009

Cheese and Tomato Tart

Cheese and Tomato Tart

1 recipe for pie crust (or just use a pre-made pie crust if you're short on time)
3/4 c. light sour cream
1/3 c. light mayonnaise (NOT Miracle Whip)
1 Tbsp. coarse grain or Dijon mustard (I'm using Emeril's horseradish coarse-grain mustard)
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 small onion, minced
4-5 cloves garlic, minced or pressed
2-3 Tbsp. butter
8 oz. pepper jack cheese, shredded
3-4 fresh, ripe Roma tomatoes
Preheat oven to 400 degrees.

Prepare pie crust and place in the bottom of a 9" pie plate. Set aside (preferably in the fridge).
Heat butter in a medium skillet over medium heat. Saute onions and garlic until tender and fragrant. Set aside and allow to cool.
In a medium bowl, combine sour cream, mayonnaise, mustard, salt, and pepper. Stir in cheese. Set aside.
Slice tomatoes about 1/4" thick and layer in the bottom of the pie plate. Top with cheese/sour cream mixture

Bake for about 25 minutes or until crust is golden brown and the top is bubbly. Remove from oven and allow to stand at least 30 minutes in order to set. Cut into 12 wedges and serve!
This can be served by itself as an appetizer or with a spinach or Romaine salad with a light vinaigrette for brunch. Or a snack pretty much any time you want... :)
Oh, and let's not talk (but I guess we are talking) about my ugly pie crust. There are some people (cough...Sara...cough) who just seem to never be able to do anything wrong and then there are people like me who try something that other people (cough...Sara...cough) do and screw it all up. I discovered when making my pie crust that I was nearly out of shortening, so I used butter instead because Sara likes her pie crusts made with butter. It was pretty much a hot mess from beginning to end and I didn't like the finished texture or flavor of it with this particular dish. So lesson learned: always shortening in the pie crust for this recipe...


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