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Heirloom tomato and cheese pie from Fine Cooking Magazine, Aug/Sep 2013 (page 64) by Ruth Cousineau

  • basil
  • buttermilk
  • Gruyère cheese
  • chives
  • mayonnaise
  • parsley
  • all-purpose flour
  • semolina flour
  • heirloom tomatoes
  • fresh oregano

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Notes about this recipe

  • eliza on July 29, 2015

    A delicious tart that's quite easy to make. I did the dough the night before and let it chill overnight. I added some good cheddar along with the gruyere cheese, and used regular grocery store tomatoes. I didn't have all the fresh herbs called for, so I used a mix of fresh basil and chives with dried oregano. Roll dough out fairly thin since it is folded over. It browns nicely in the oven. Will definitely make again.

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