I had lots of tomatoes so I thought, “Tomato Pie!” I’ll make a good ole summer tomato pie!
All I had was puff pastry, which, because it had been re-frozen, wasn’t too cooperative
I couldn’t get it to unfold, it was all stuck together…does that ever happen to you? Seriously, tell me because this stuff can make me crazy~
so I rolled it out and scored the edge
and rolled the edge up and pricked
This was so NOT what I had in mind!
I had pictured a perfect golden rectangle of dough with perfect one inch sides ready to hold the sliced tomatoes … But, onward and upward~
Make sure you drain your sliced tomatoes on paper towels so you don’t get a mushy, watery pie
Comments were heard, “So that’s the kind of tomato pie you’re making?”
What is that supposed to mean?
“Yes! Yes, it is!” {can you see me sticking my tongue out?}
“It’s a tartine~”
“Huh?” he says…
skeptic!
Oh, did I mention that you top the hot tartine with cool, crispy romaine ribbons?
Drizzle that with a little bleu cheese dressing…
There wasn’t a crumb left. I even got compliments. From men. Two meat loving, hungry men.
Yes, they were expecting a deep dish tomato pie with layers of tomatoes and basil mayo in a flaky pie crust…but sometimes, all you need is a fancy name, like tartine…
Tartine is the french word for an open faced sandwich with a rich spread
Here’s the recipe:
BLT PESTO TARTINE
Ingredients
- 1 puff pastry sheet thawed {1/2 box}
- 3 T light mayonnaise
- 4-5 slices crispy bacon
- 1/2 cup shredded fresh Parmesan cheese
- 4 ripe tomatoes
- 1/4 cup fresh basil pesto
- optional ingredients:
- 6 fresh basil leaves for topping
- romaine lettuce cut into ribbons
- bleu cheese dressing
Instructions
- Unfold the pastry and gently roll into a larger thinner rectangle on a silpat or parchment paper. Transfer to a baking sheet.
- Score the dough about 1/2-1 inch from the edges all the way around. Turn up dough and crimp to form the edge of the tartine.
- Bake at 400 for 10 minutes until starting to brown. Remove from oven.
- Spread with a layer of mayonnaise and sprinkle with 1/2 of cheese.
- Arrange bacon pieces on top of cheese and top with drained tomato slices.
- Spread a scant amount of pesto over tomatoes. Too much pesto will make this tart too oily.
- Top with remaining cheese and bake at 400 15-25 more minutes until everything looks golden and melted.
- Remove from silpat or parchment to cutting board.
- Top with basil leaves, lettuce and drizzle with a little bleu cheese dressing.
- Cut into pieces to serve. Makes 2-4 servings
Thanks so much for joining me today!
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