Muffalatta tomato pie

The mister asked me to bring him a jar of muffuletta from good ol’ the USofA and I obliged despite its weight which was about half of the weight in my luggage. We made sandwiches which were amazing but later when I was making tomato tart for a dinner with his colleagues I slopped a couple three tablespoons of it onto the top and drizzled the oil over that. OMG. So good. This recipe, which follows, is so easy (aside from the making of the crust but you could use a purchased one depending on whether or not you could live with yourself afterward) and it’s an absolute crowd pleaser. His colleague Frau Vargas leaned towards her husband and said, “Lecker!” (Delicious in German). I love her.

While Glorioso spells it muffalatta, the real spelling is muffuletta. Before anyone jumps down my throat (you know who you are).

Tomato Tart

Preheat oven to 400

One pastry crust, just the bottom part.

Some sliced tomatoes, enough to cover a pie, thickly sliced

(Winter tomatoes are perfect for this, fortunately, though, these were summer tomatoes)

3 cups shredded cheese (about)

(I shred my own but you can use bagged cheese, it’s a lot easier, if less delicious and more not-ecological, just sayin’)

Dijon mustard or a mix of mayonnaise and mustard, or just whatever. Who cares? I don’t.

Basil chiffonade (pinky in the air emoji)

••••••• ••••••• •••••••

Put the crust in a tart pan, you can use a pie pan or anything that holds it although it won’t be as fussy fancy as one would like it to be.

Spread the raw crust liberally with mustard and/or mayonnaise.

(You can use sour cream, mayonnaise, oh hell, peanut butter for all I care)

Fill it with shredded cheese

(Swiss cheese is nice but anything works, a combination of cheeses is great, add some bleu cheese, would work for sure)

Cover with sliced tomatoes

A light sprinkling of parmesan works here, and muffuletta if you have it on hand, olives, onions, absolutely not anchovies, though.

Plop it the oven for 35-45 minutes until it looks browned.

Throw on some basil when you take it out of the oven, or not.

Let cool and slice up. Or just fold it on half and eat like a sandwich.

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