This is baker daughter filling in for the Contrarian Cook. Baking with vegetables, Part 1.
I am actually a little sad that my local Borders book store is closing. That being said, I am rather glad that I just got a good deal on some cookbooks and paid almost nothing for a few cooking magazines. After perusing my discounted plunder, I realized that I wanted to make the tomato and cheddar pie featured in the current issue of bon appétit right now. Unfortunately the dough involved some prep work and I really only had a little over an hour of work time available so I had to think, what would Sandra Lee do?
I compromised and used a Bisquick base and the classy filling that was featured in bon appétit. So here it is.
I sliced the three heirloom tomatoes from the CSA box and laid them out on a baking sheet lined with paper towels to drain (bon appétit says to let them drain for 30 minutes, but I only left them there until everything else was prepped and ready). In one bowl I combined 2 cups of cheddar cheese and about a 1/3 cup of shaved parmesan. In a second bowl I combined 1 spring onion from the CSA box, 1/2 cup olive oil mayonnaise, 2 tablespoons fresh chopped basil (bon appétit said dill but I had CSA basil), 1 tablespoon apple cider vinegar, 2 tablespoons sugar and salt and pepper.
For the base I combined 1 1/2 cups Bisquick, 6 oz. skim milk and 2 tablespoons melted butter (just because). I pressed this into a glass pie plate, sprinkled the dough with a little cornmeal and started layering. (cheese mixture, tomatoes, mayonnaise, cheese, tomatoes, mayonnaise, cheese, tomatoes and a little extra cheese on top). Into a 350o oven for 35 minutes (at 35 minutes I tented the crust with foil and let it go for about 10 more minutes) and I had a tomato and cheddar pie. I tried to follow the directions and let it sit an hour before digging in and I made it to about 25 minutes before serving.