Veggie Hash Season!
1 homemade or store bought deep dish pie crust
3 large heirloom tomatoes -assorted varieties, thinly sliced
1 1/4 tsp kosher salt, divided
1/2 vidalia onion, chopped
1 1/4 tsp freshly ground pepper, divided
1 Tbsp vegetable oil
2 Tbsp chopped herbs - basil and parsley
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiana cheese
1/4 cup good mayonnaise
Place tomatoes in a single layer on paper towels, sprinkle with 1 tsp of the salt, let stand 10 mins, this will remove excess liquid from the tomatoes to prevent a watery pie. Meanwhile, saute onion and 1/4 tsp each salt and pepper in hot oil over med heat about 3 mins or until onion is tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs onto crust, seasoning each layer with pepper. Stir together the cheeses and mayo then spread over pie. Bake at 350 degrees for 30 minutes or until lightly browned and bubbly. Can be served hot, warm or at room temp.
Chenoa's Delicious Not-Apple (Zucchini) Pie!
6 cups ucchini and/or summer squash, peeled and seeds removed if they are big, sliced like apples
1-½ teaspoon Cream Of Tartar
Dash Of Salt
2 Tablespoons Flour
1 Tablespoon Lemon Juice
1-¼ cup Sugar (or Less)
Dash Of Nutmeg
1-½ teaspoon Cinnamon
1 teaspoon Butter
1 9-inch Unbaked Pie Shell Preparation Peel zucchini, cut lengthwise and scoop out seeds. Slice to resemble apple slices.
Cook zucchini 10 minutes in a small amount of water and drain. Mix cream of tartar, salt, flour, lemon juice, sugar and spices with zucchini. Pour into unbaked pie shell and dot with butter. Top with crumb topping.
1/2 c. butter
1 c. flour
1/2 c. sugar
Mix together until crumbly and distribute evenly over pie filling. Bake at 375 for 45 minutes.