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Great made with garden-fresh tomatoes and served with Coeur d'Alene Cellars Confetti.

1 1/2 cup flour
1/2 cup butter
1 large egg
1 1/2 pound or 4 tomatoes
2 tablespoons Dijon
2 cup shredded swiss cheese
3 tablespoons olive oil
3 tablespoons tomato paste

3 tablespoons chopped shallots
1 garlic
2 teaspoons fresh thyme
1 teaspoon fresh marjoram
1/2 teaspoon fresh oregano
6 to 8 anchovy fillets
6 to 8 pitted calamata olives
salt and pepper

In processor, combine flour and butter until fine crumbs form.  Add egg until dough hold together.  Pat dough in ball, then press over bottom and up sides of 9-inch pan with removable rim.  Bake 325 degrees about 30 minutes.

Cut tomatoes in half and squeeze out seeds. Cut in 1-inch thick slices and lay on paper towels.  Spread mustard over crust bottom, then sprinkle with 1 1/2 cup cheese.  Fit largest tomato slices snug in single layer and fill in gaps with tomato pieces.

In small bowl, mix oil, paste, garlic, anchovy paste, spices and salt and pepper.  Spread over tomatoes.  Sprinkle with remaining cheese.  Cover with olives.  Bake 400 degrees 25 minutes.  Remove rim.  Serve warm or wrap in foil and keep 1 day.  Serves 6.

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