Ingredients:
1 1/2 cups cherry tomatoes
1 tbsp olive oil
4 oz cream cheese (room temperature)
1 tsp lemon juice
zest of 1/2 a lemon
1 tbsp fresh basil, chopped
1 tsp fresh thyme
2 tbsps parmesan cheese
salt and pepper to taste
1/2 lb pie dough (enough for an 8" pie crust)
1 tbsp of milk or egg wash for crust
Start with a little sauté of the cherry tomatoes in olive oil. Cook them in a heated skillet for about 3-5 minutes then remove to cool 10-15 minutes.
Mix the cream cheese, lemon juice and zest together. Then add the basil and thyme.
Roll the pie dough out on a piece of parchment. I chose to make it a 5 X 10" oblong. Whatever shape you choose make sure the tomatoes will fit snugly leaving space on the edge. Lift the parchment onto a baking sheet.
Spread the cream cheese mixture on the dough leaving a 1-2 inch border around the edge.
Spoon the tomatoes on along with any remaining olive oil from the skillet.
Sprinkle with parmesan cheese, then gently pull up the edge and crimp all around to hold the tomatoes and cheese in.
I brushed the dough with a little milk but an egg wash would have made it a little fancier. Fresh ground pepper and some pink Himalayan salt all over....
and into a 400 F oven for 30-35 minutes.
Let cool at least 15 minutes or serve at room temperature.
Add more basil leaves and thyme sprigs to garnish.
We ate this one at room temperature and it was amazing!
No comments:
Post a Comment