by Ginny McCormack
May 06, 2016
These colorful little beauties are so flavorful I could eat them three times a day during the summer. They’re perfect for breakfast with scrambled eggs or eaten room temperature for lunch (no fork needed) with a glass of sweet iced tea. I love them paired with a good old fashioned fried chicken dinner like this one. This recipe makes me wish summer lasted all year long.
3 large tomatoes, chopped to produce 2 cups, and drained on paper towels to absorb the excess juices
1 tsp. salt
½ tsp. black pepper
½ tsp. garlic powder
¼ cup fresh basil, chopped
½ cup sharp cheddar cheese, shredded
½ cup Monterrey Jack cheese, shredded
¼ cup finely chopped onion
½ cup mayonnaise
Two (9-inch) pie crusts
Preheat oven to 375 degrees.
Roll out the pie crusts on a flat surface. Place a tartlet pan on the crust and cut a circle around it that is 1 inch wider than the diameter of the pan. Lay the circle into the pan and press gently to fit, fluting the edges. Prebake tartlets for 10 minutes.
Divide the tomatoes and layer them evenly among the 6 tartlet pans. Over the tomatoes, sprinkle the salt, pepper, garlic powder and basil. Set aside.
Reduce oven temperature to 350 degrees. In a mixing bowl, combine the cheeses, onion and mayonnaise. Spread the mixture evenly over the tomatoes. Bake for 25 minutes until golden and bubbly. Allow to rest for 10 minutes before serving.
Makes 6 servings
by Ginny Ehrhart
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by Ginny McCormack Ehrhart
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