Fried green tomatoes are next on my agenda since I also have a full bag of green tomatoes that seem to be ripening ever so slowly.
use a 10 inch tart pan or a 9 inch pie pan
- prepared pie crust
- 2 cups diced tomatoes-red and yellow are a good contrast
- 1-1/2 cups cheddar, Gruyere or Swiss cheese grated
- 1/2 cup snipped fresh basil or 1-1/2 tsp. dried basil
- 1 tsp. parsley flakes
- 1 tsp. Dijon mustard or 1/2 tsp. dried mustard
- 2 large eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 cup fresh corn about 3 cobs or use frozen corn as a substitute
- 3/4 cup half and half
- 1/4 cup heavy cream
- 1/3 cup diced sweet onions
- Place chopped tomatoes on a parchment lined cookie sheet. Drizzle with a little olive oil and sprinkle with dried snipped basil. Roast at 375 degrees for 25 minutes. Drain on a paper towel and set aside.
- Roll out crust on a floured wax paper circle to make an 11-12 inch circle. Place tart pan on center of the circle and flip over so crust is in the tart pan,. Trim overlapping crust from fluted edges. Prick sides and bottom crust with a fork.
- Use two pieces of foil to fit snugly into tart pan pressing firmly up to edges.
- Chill the crust in refrigerator 20 minutes.
- Preheat oven to 400 degrees.
- Bake for 8 minutes. Remove foil and bake 4 minutes longer-set aside to cool slightly. Reduce temperature to 375 degrees,
- In a blender add eggs, cream, mustard, parsley flakes and blend for a few seconds.
- Sprinkle on crust onions, grated cheese, corn and basil.
- Take long strips of foil and crimp around outside edges of tart pan to prevent browning.
- Slowly by cupful pour cream mixture over crust.
- Bake 35 minutes or until filling is set. Cool 10 minutes and remove sides of pan to serve. Sprinkle with chopped roasted tomatoes and additional basil.
- Optional top each slice with a dollop of salsa.
- Variations: adding green chilies,black olives or diced zucchini