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letsjakeonit t1_j1nb8vo wrote

So…. Pizza? s/

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piggywiggy38 t1_j1ncbwj wrote

Looks like a tart, a pie has a lid.

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SMS626 OP t1_j1nhwtn wrote

That is what I was calling it but I got flack for that too lmfao

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SMS626 OP t1_j1nbnvx wrote

It was a pie crust, little different from a pizza. But we also call pizza “pie” lol. Same thing

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Sharky-Sharkdog t1_j1oau2t wrote

That is such a beautiful and inviting dish. Nice work!

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TheLadyEve t1_j1nvhfq wrote

This is one of my favorite kinds of pies! I usually make them with pâte feuilletée, though--your pâte brisée looks awesome!

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SMS626 OP t1_j1oa4om wrote

Definitely want to try with puff pastry next time! Sounds delicious!

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TheLadyEve t1_j1oaatd wrote

You have to dock it, and it helps to par-bake it, but I love the results. The cheese makes a barrier so the tomatoes don't make the pastry soggy. I've also used a layer of creme fraiche as a barrier.

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SMS626 OP t1_j1oc6g4 wrote

Yes I put the cheese first here too for that reason it definitely makes a difference

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bruhhmann t1_j1nkziq wrote

How you do it

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SMS626 OP t1_j1o9zop wrote

Lay pie crust down in tart dish (you can buy it or make your own) Even it out and press to the sides with a fork Brush with melted unsalted butter combined with some garlic powder.

Sprinkle freshly grated Romano cheese Sprinkle freshly grated low moisture mozzarella

Cut a tomato super thin. Soak out as much moisture as possible using a cheese cloth or paper towel.

Lay the tomato over the top of the cheese. Brush with a little more of the butter and a drizzle of olive oil. Salt and pepper generously. Bake according to the pie crust recipe. And broil the top. Cool for a bit and top with more grated Romano, red pepper, and fresh basil.

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azcherid t1_j1pamn9 wrote

My mouth filled with saliva as soon as I saw this pic!

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