Well, we're doing it again.....starting a whole new year. I feel pretty positive about it. There are so many things I want to do this year. I'm hoping to get the house sold and move to Vermont to be with my daughter. I visited her and her husband at Christmas and had a wonderful relaxing time. I got to enjoy her fabulous cooking, sit in front of their beautiful fireplace sipping wine,and listen to all kinds of music from her husband's considerable collection. It was one of the best Christmas' I ever had.
I was able to work on my second memoir there and, despite erasing a few pages by mistake, wrote around 10,000 words. Since I've been home, I've written maybe 4000-5000 more and done a ton a research. In addition, I've been doing a lot of organizational stuff in the house (in anticipation of moving) and working on my Pinterest boards, especially on the recipes. Here's one I've added to my collections.
This recipe is taken from The Endless Meal, a website maintained by a blogger named Kristen who creates her own recipes and photos. You can find her at The Endless Meal, which is chock full of wonderful recipes and photos of food and how-to's.
Business is pretty slow right now, as it usually is right after Christmas. But it will pick up soon and I'm going to need some new ideas for breakfast. I thought this would make a great dish to serve during the Farm Machinery Show when I have a houseful of farmers. I love that I can make it in one of my iron frying pans.
- 1 homemade or store bought pie crust
- 5-6 medium tomatoes, sliced thick and squeezed gently to remove the pulp
- 1 cup goat cheese, mascarpone or a mixture of the two
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon sea salt
- Optional: 1 teaspoon grated lemon zest
- Preheat oven to 350 degrees.
- Line a 9″ pie with pie crust. Let the edges drape down the outside of the pie pan a little for a more rustic look. Use a fork to poke a few holes in the bottom of the crust.
- In a small bowl mix goat cheese, mascarpone, rosemary, sea salt and optional lemon zest. Spread over the bottom of the pie.
- Layer tomatoes over the cheese mixture until the pie is completely full. Sprinkle with a little sea salt.
- Bake for 35-40 minutes, or until crust is light brown and tomatoes are soft. If crust is browning too quickly, cover with a piece of aluminum foil.
- Remove from oven and let cool for at least 1 hour.
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