Gilding the Lily Heirloom Tomato Tart

By • July 28, 2010 • 0 Comments


1 Save

Author Notes: It's already lily-gilding to make a tomato pie from heirlooms, but this goes a step further with the addition of crabmeat. It's hands down the dish most requested by the guys when we gather for weekends in the country. lowcountrycook

Serves 2 tarts

  • 1 your favorite recipe double pie crust
  • 2 large or 6-8 small assorted heirloom tomatoes, peeled
  • 1 pound good quality crabmeat, picked over, rinsed, drained and blotted
  • 3 cups grated extra sharp cheddar, room temperature
  • 1 cup plus 2-3 tablespoons mayonnaise
  • 1 scant cup well-chopped onion
  • 5 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 3/4 teaspoons freshly ground black pepper
  1. Slice tomatoes 1/2-3/4" thick and place on paper towels to drain well.
  2. Divide the pie crust dough between two tart pans and bake per your recipe instructions until set, about 15-20 minutes.
  3. Mix cheddar, 1 cp. mayonnaise, onion, basil, salt and pepper and set aside.
  4. When the shells come out of the oven, set them aside to cool for about 10 minutes, then cover the bottoms with a thin coating of mayonnaise.
  5. Spread the crabmeat evenly between the two shells.
  6. Arrange the tomato slices over the crabmeat, covering as completely as possible.
  7. Spread the cheddar mixture over the tomatoes.
  8. Bake at 350 degrees 25-30 minutes. Cool at least 20 minutes before serving.

Tags: Easy

Comments (0) Questions (0)

Default-small
Default-small