My favorite recipe beckoned yesterday, after bringing home a bag of season-ending tomatoes from the farmers market here in Virginia.
A guaranteed show-stopper, my Tomato Tort recipe is fancy enough to satisfy the most demanding foodies. Best of all, this simple and gluten-free recipe is virtually impossible to mess up.
The Almond Crust
You can start with a frozen store-bought pie crust, or make your own, but having deleted white flour from our daily diets, I construct the crust out of almonds and butter.
Pour 2 cups almonds into a food processor – rough chop to large pebbles.
Add a third of a stick of butter and blend.
Push the paste into the bottom of any pie pan and up the sides (I use glass)
The Sauce
Brush the crust with a little olive oil
Slather with dijon mustard
The Filling
Cut mozzarella cheese into thick slices and line the entire bottom.
*Optional* Saute Canadian bacon slices, cut in half and arrange over the cheese.
The Tomato Topping
Cover with half-inch-thick slices of tomatoes completely covering top.
Mince 3 large cloves of garlic, sprinkle over the top.
Generously sprinkle with good dried oregano.
Add Salt and Pepper
Baking Time
Bake at 400 degree oven for 35-45 minutes, until bubbling.
The Wait
It will smell – and look – so good, but please try to wait until it is nearly room temperature. It really helps in the slicing and serving process. (Serves 8)
