Tomato season is in full swing and I am loving all of the home grown tomatoes coming from our garden, our friends, and farmers markets. They burst with flavor – every single bite – and out shine their mealy store-bought friends by a mile. I never complain about having too many home-grown tomatoes and enjoy finding different recipes to try. When I spotted Better Homes & Gardens special publication 100 Best Tomato Recipes at the check out, I grabbed it and immediately wanted to make every one!! The hard copy ($9.99) is gorgeous, printed on heavy paper stock, and packed with beautiful photos of every type of tomato imaginable. There are no ads – just recipe after recipe. It is a keeper!
I chose this recipe because it uses purchased piecrust, making the whole experience so much easier and faster. I added chives to the cheese mixture to add another layer of flavor and pop of color. This recipes is easy to adapt and add other flavors – bacon, Hatch green Chile, caramelized onions – the list is endless. Next time I bake it, I will add sun dried tomatoes, drained and chopped, to amp up the tomato flavor. The tomatoes were there, but their sweet flavor was lost in the. yummy cheese mixture.
One more comment – I used a 10-inch camp Dutch oven because the bottom of the oven is the same size as a 9-inch pie plate. It baked beautifully directly in the camp Dutch oven and was easy to remove with parchment strips and a parchment circle to fit in the bottom of the oven. (This YouTube shows you how to cut a circle to fit any size camp Dutch oven.) I encourage you to give this technique a try and trust you will be amazed by the results. The WOW factor of pulling a perfect pie/tart out of your camp Dutch oven is amazing!
If, however, I can’t convince you to bake it directly in the camp Dutch oven, you can bake it in a traditional pie pan, inside a 12-inch oven, on a trivet. You may need to bake the pie longer so keep a close eye on the time and be patient if extra time is needed to achieve a golden brown piecrust and a beautiful brown and yellow cooked tart.