Check-ins and stamping passports share more than our activities to our friends and networks… depending what they are, they can also offer a window into what’s meaningful to us and how we like to spend our time. That said, we were wondering what badge you would want to create, unlock and share with your community? Nothing is too crazy or silly.
For some an example of this in action, and in case you haven’t yet, check out our sister brand on Foursquare… maybe you’ll unlock the Bon Appetit Navigator badge
Once again, thank our Facebook friends for requesting this recipe from Gourmet
, December 1986.
Tomato Pie Le Fish Trap
For the shell
For the filling
- 1 3/4 cups all-purpose flour
- 1 teaspoon powdered milk
- 1/4 teaspoon salt
- 13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, cut into bits
- 1 large egg, beaten lightly
Make the shell
- 1/4 cup Dijon-style mustard
- 1/4 pound Gruyere, grated coarse
- 3 large (about 1 1/2 pounds) firm, ripe tomatoes, peeled and sliced crosswise 1/3 inch thick
- 2 tablespoons minced fresh parsley leaves, or to taste
- 1 tablespoon minced fresh oregano or thyme leaves, or to taste
- 1 teaspoon minced garlic, or to taste
- 1/4 cup extra-virgin olive oil
: In a large bowl stir together the flour, the powdered milk and the salt, add the butter, and blend the mixture until it resembles meal. Add the egg and stir the mixture until it forms a dough. Press the dough evenly into an 11-inch tart pan with a removable rim and chill it for 30 minutes.
Make the filling
: Spread the mustard in the bottom of the shell and sprinkle the Gruyere evenly over it. Arrange the tomato slices in one layer, overlapping them slightly, over the cheese.
Bake the pie in a preheated 400F oven for 40 minutes. In a small bowl stir together the parsley, the oregano, and the garlic and sprinkle the pie with the herb mixture and the oil. Serves 8.
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We’ve heard from you that summer weekends are about: Barbeques, picnics, garden parties, summer squash, chilled soups and (a standout) “bikinis and Panini.”
As many of us pack up to enjoy a Holiday weekend, we wanted to share a cherry pie recipe
from Gourmet.com. Hope it is a welcome addition to your summer and your weekend.
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