Constance
Master Chef
Mmm, yum, Kadesma. That sounds very good. I'd love to have the recipe please!
Should I thaw some piecrust?
Should I thaw some piecrust?
Yes Connie, I'm using a pie crust, I also am going to lightly salt and put the tomatoes on a rack to drip before baking them. I plan to coat the pie crust with dijon mustard,then scatter about 3/4 of a lb. of Gruyere cheese I'm gratting over the bottom, then I'm going to blot the tomatoes and layer them on top of the cheese sprinkle with the herbs, I'm using a mix of parsley, basil, thyme and a little bit of rosemary, then top that with salt, pepper and oh maybe 3-4 Tab. of parmesan you can use more or less as you like. And then give everything a light drizzle of evoo and bake...I bake at 375 til the top is light brown, in my oven it takes about 25 minutes.Constance said:Mmm, yum, Kadesma. That sounds very good. I'd love to have the recipe please!
Should I thaw some piecrust?
I'm using a 9 inch tart pan, but a pie pan would work too. I don't trust my crust as a galette and the last thing I need is to chase tomatoes around the oven But that would be a really pretty way to present this. As a galette, not chasing themConstance said:Thank you friend...I'm salivating. Question: are you going to put it in a pie pan, or just lay it out on a baking sheet and fold the sides up like a galette?
jennyema said:Do you use a special dehydrator or the oven?
My oven won't go as low as 125 ...