Jul 17, 2014

Come On In!*

Tomato Tart Time!

Ask and ye shall receive. Now, many of y'all know that I am a very vocal proponent of mayonnaise. I just love it.  Well, I love Duke's in particular, and Hellman's in a pinch.  Don't give me any of that Kraft nonsense.  If you've got homemade I will take that.  Gladly.

That being said, although I love tomato pie in all its permutations, sometimes I just want to taste tomato.  Especially right now.  I don't want it all mucked up.  Enter Anna's tomato tart.  I can't remember when my Mississippian friend made this for me?  College, perhaps?  Anyway, it's excellent, easy and perfect for entertaining.

Or eating by yourself in massive quantities, like I did for lunch the other day.

Here's the recipe, straight from the Jackson Junior League.  I doubled it for this batch, because Dell Harper got a little handsy at the Farmer's Market with the tomatoes, and I needed to use them immediately.  I used Pillsbury pie crust (shame, shame), and an excellent mozzarella, which I sliced.  I rolled my pie crust out, and baked it on a baking sheet- hence the pizza-like appearance.

It just tastes like summer, and there is no worry regarding tomato-induced sogginess, draining them, etc.    Delish!

Now, if you are eating your tart and begin to feel a little lacking in the mayonnaise department, I recommend you make these grilled chicken thighs with white bbq sauce.  They're damn fine.  These here were baked, since a torrential downpour began right when I requested Morgan to fire up the grill.  Also, the leftover "barbeque sauce" makes an excellent sandwich spread. **

**I don't know what kind of crazy pills you North Alabamaians are taking, because this in no way resembles barbeque sauce.  That being said, I like this a million times better than either vinegar, ketchup or even mustard-based barbecue sauces.  Keep on cooking up craziness.

Then, finally finish up your feast with this super simple peach cobbler (I consider this more of a dump cake, but semantics aside, it's yummy).
I upped the peaches by about a cup.  Also, I would cut the sugar by about a third, and use brown sugar for half of the sugar.  However, it's good just as written.

*This is the title of the Jackson Junior League cookbook, which I find just delightful.  Julia Reed references it here, but in Queen of the Turtle Derby she has an excellent essay on the superiority of Southern cooking based solely on Junior League cookbook titles.


  1. Oh I am very glad to have this recipe -- the photo in your last post had be drooling! I am, sadly, not a tomato pie fan but this looks glorious!

  2. And I just pinned this post. I am also a fan of Alabama White Sauce! Try it on chicken wings (like dry rubbed ones) AMAZING.

  3. Yum, yum, yum - this looks absolutely scrumptious!

  4. That tomato tart is my favorite! The same tart from that very cookbook made an appearance at my linen shower in Jackson, and to date I think it was my favorite thing about that shower. Everything else you fixed to go with it looks delicious as well.


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