So... trip to the shore. While I am the better for an amazing new meatloaf recipe, and a fabulous fresh tomato pie with mimoulette cheese and cipolini onions
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There were a few moments that didn't approach utter doom, but basically it kind of sucked. :-(
Recipe: 1. Make pie crust dough for an 8" tart, and bake separately, lining with parchment paper and using pie weights or dried beans, so it'll lay flat. Bake for about 20 mins. Remove weights and parchment, and bake for another 7-8 mins... till crust is golden. Let cool. 2. Slice and saute 2 cipolini onions in olive oil. (you could use more if you want. 3. Grate a cup to a cup and 1/2 of cheese - we used a mix of gruyere and mimoulette (which is a very hard french cheese that's a bit like cheddar, but tastes nuttier.) 4. Slice fresh tomatoes. About a pound? (It's important that the tomatoes are good; they're really the feature of the dish.) 5. Lay the sauteed onions on the baked pie shell. Cover with layer of grated cheese. Lay sliced tomatatoes on top. (we used a mix of fresh green (not unripe, just green), yellow and red ones from the garden.) 6. Sprinkle lightly with salt and pepper, drizzle olive oil on top. 7. Preheat broiler. Cover edge of pie crust with foil to prevent burning and then broil until tart is lightly browned and bubbly. about 4 - 5 mins.
Recipe:
1. Make pie crust dough for an 8" tart, and bake separately, lining with parchment paper and using pie weights or dried beans, so it'll lay flat. Bake for about 20 mins. Remove weights and parchment, and bake for another 7-8 mins... till crust is golden. Let cool.
2. Slice and saute 2 cipolini onions in olive oil. (you could use more if you want.
3. Grate a cup to a cup and 1/2 of cheese - we used a mix of gruyere and mimoulette (which is a very hard french cheese that's a bit like cheddar, but tastes nuttier.)
4. Slice fresh tomatoes. About a pound? (It's important that the tomatoes are good; they're really the feature of the dish.)
5. Lay the sauteed onions on the baked pie shell. Cover with layer of grated cheese. Lay sliced tomatatoes on top. (we used a mix of fresh green (not unripe, just green), yellow and red ones from the garden.)
6. Sprinkle lightly with salt and pepper, drizzle olive oil on top.
7. Preheat broiler. Cover edge of pie crust with foil to prevent burning and then broil until tart is lightly browned and bubbly. about 4 - 5 mins.
Let cool slightly. EAT.
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sorry about the vacation - maybe one day you will look back on it fondly?
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