punchy tomato pie recipe

This Tomato Pie recipe makes the perfect August dish. The combination of fresh tomatoes and melted cheese is wonderfully complimented by the more intense flavours of dijon mustard and amethyst basil. Try to incorporate a selection of different tomatoes if possible (aesthetically the pie is more pleasing this way).

As Jamie Oliver once wrote, "Only a fool would want to make a tomato salad out of season." Same goes for this tomato pie - it's best enjoyed from early summer through to October. 

Ingredients:
1 package puff pastry, thawed
1/4 cup melted butter
1/3 cup dijon mustard
mozzarella cheese, sliced
havarti (or fontina) cheese, sliced
3-5 large ripe tomatoes, sliced (or equivalent smaller tomatoes)
2 cloves garlic
2 tbsp. fresh oregano
2. tbsp. fresh basil (we used amethyst basil from the garden, which has a deep purple shade)
2 tbsp. olive oil
pancetta (optional)
parmesan cheese
1 tbsp. balsamic vinegar
salt & pepper (I cannot recommend Maldon Sea Salt highly enough)

 

Directions:

Preheat oven to 375* F. Roll out puff pastry and place in rectangular baking pan. Brush with butter and mustard.

Cover with overlapping layers of cheese. Arrange tomatoes on top.

Sprinkle with oregano, basil, garlic, olive oil, parmesan cheese, salt and pepper. Top with crispy pancetta.

Bake for 30-40 minutes. Add balsamic vinegar as desired.

Bold & Blue 'Baker View' Room

As a first post, I thought I'd share a few photographs of the 'Baker view' room in my mum's house. Aesthetically this room is quite contrastive to the rest of the house, featuring bold blue paint ('Pool Party' by Benjamin Moore), a colourful gallery wall, and an assortment of vintage roly poly clown dolls.