As promised, here is one of our family favorites now!!! thanks to the culinary class that Madison is taking….yum-O !!!!! She insisted on making this for us, and now by our insistance, has made it many more times since!!! :)
Garlic Tomato and fresh Basil Pie:
1 tube Garlic Cresent rolls
4 tsp olive oil (or EVOO, as she and Rachel Ray call it) LOL
1/2 cup finely chopped fresh basil
3 tsp minced garlic (we buy the pre-minced in liquid jars)
8 oz Provolone cheese slices
8 fresh whole Plum or Roma tomatoes
1/4 cup cup grated Parmesan cheese
fresh ground black pepper
Lightly spray 10″ pie pan or tart pan with non-stick cooking spray. Separate dough into 4 rectangles. Place rectangles in pan and press evenly over bottom and sides pressing perforations to seal. Prick dough with fork and bake crust only 375 degrees for 13 minutes or until golden brown. Meanwhile, in small saucepan, combine oil, basil, and garlic. Cook over low heat just until heated thoroughly, stirring occasionally. Cover to keep warm. Arrange half of the Provolone cheese slices over partially baked crust, top with half of the tomatoes. Sprinkle with 2 Tbsp parmesan cheese. Repeat layers with remaining Provolone cheese, tomatoes, and parmesan cheese. Spoon basil mixture over top layer, and spread out to the edges. Sprinkle pepper on top. Bake 375 degrees for 15 more minutes or atleast until cheese is melted thoroughly and crust edges are now deep golden brown. Let stand 5 minutes before cutting into pie shaped wedges.
This is SO delicious!!! It is even perfect to have as leftovers the next day!!! A meatless meal, as a main course, or a wonderful side dish.
Here are some visuals of she (and her BFF) making it last week for us.
February 15, 2010 at 1:21 pm |
yummy!!!!!!!!! i cant wait to make it
February 16, 2010 at 6:17 am |
Oh yeah, you would love it. Rhiannon would too!!!
February 15, 2010 at 4:26 pm |
Then, Just think how good it will be this summer with fresh garden tomatoes. Oh yeah, I would be available for lunch almost any time to try out Madisons speciality.
February 16, 2010 at 6:18 am |
I should have done that today….she did not have school, and we just got the ingredients to make more yesterday at Hy-Vee. Darn it.
February 15, 2010 at 7:46 pm |
Hi, Jeeeeeoooooooofffffff!!!!!!!!!!
February 16, 2010 at 6:19 am |
and to think he did NOT want his picture taken this day!!! Geez, Jeeoooffffff!!!!!
February 16, 2010 at 12:36 am |
Sounds right up my alley! I love anything Italian!!!!
February 16, 2010 at 6:19 am |
yeah, you have GOT to try it. I know you would love it!!! and all ingredients HAVE to be fresh!!!
yummyyyy!!!!!!
February 16, 2010 at 7:06 pm |
Looks so yummy…love the ingredients and the fact that everything will be fresh! SIMPLY can’t wait to try it! Thanks for the recipe girlies!
February 17, 2010 at 4:35 am |
you are very welcome . Let me know how much you LOVE it!!!!!
February 17, 2010 at 9:38 am |
yuummmm…looks wonderful…will give it a try…thanks for sharing
February 17, 2010 at 5:15 pm |
be sure you have leftovers….they are TWICE as good!!
February 17, 2010 at 7:42 pm |
Yumo! I make a similar dish minus the bread and use mozzarella (chunks/shredded/slices/whatever is on hand) instead. The pan must have sides as the juices of the tomatoes do leach out. Will have to give provolone a try!
February 18, 2010 at 4:09 am |
oh, my personal preference is Provolone is better than Mozzerella ANYTIME!!!
try it that way and let me know what you think. You can “seed” the tomatoes to make it less juicy, but that is the best part of the tomatoes in my opinion!!! we just bake it a little extra and it is perfect!!!
February 25, 2010 at 1:44 pm |
I’m going to make this tonight!
February 25, 2010 at 7:25 pm |
Oh good!! I hope you love it!!! Madison bought all the stuff to make another one, hopefully this weekend!!