Tomato Blue Cheese Pie

Looking for an easy appetizer, light dinner, or side dish? Look no further. I am currently obsessed with store-bought phyllo dough and the variety of sweet and savory purposes it has.

My other obsession is local tomatoes, so I decided to pair the two for a quick tomato tart with crumbled Amish blue cheese.

I started by preheating the oven to 375 and lining a pie dish with about 6 layers of phyllo dough which can be found in the freezer section of your grocery store.

I then sautéed 3 large tomatoes in some garlic, olive oil, and oregano. Next time, I would use 2-3 more tomatoes as they really shrunk down. 

I used a slotted spoon to remove the tomatoes from the pan and gently placed them into the phyllo dough, making sure to not have too much liquid in the pie. Then I placed it in the oven and kept a close eye on it. When the dough was browned, I turned the oven off and kept the pie in for a couple of minutes.

Then I added about 1/4 cup of crumbled blue cheese to the top.

I suggest waiting until the pie cools before taking a bite. I completely burnt my mouth diving in too soon.

After my first few bites, I decided that the pie needed some fresh basil, so I added a small sprinkle, then let it cool before eating any more.

As you can see, there is plenty of room for more tomatoes, and this dish would definitely be more filling with a bit more cheese. Overall though, it is a perfect way to simply highlight fresh ingredients in a crispy crust. Eaten at room temperature with a side salad or some soup, this would make a great summer dinner.

My weekend is over, and I am off to a work event later. It was short but absolutely spectacular; the weather in Boston was complete perfection.

I watched Julie & Julia again last night just because I felt like zoning out. I can’t help but wish it was just about Julia. . .

Have you seen the film? What did you think?