With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
recipe comes from CooksRecipes.com
the top recipe site run by Hope Pryor (see
Biography page). You will find several of
the recipes featured on Hub-UK
but these are only a small sample of the first
class selection of recipes you will find on
this first class site run by someone who truly
loves cooking. To visit CooksRecipes.comclick
here.
The
following note was attached to this recipe by
Hope:
"A
great way to use surplus tomatoes from your
garden. Tasty served warm or cold! You may want
to add chopped fresh herbs for flavor." - Submitted
by Britt Terry
Ingredients
1
9-inch unbaked pastry shell
6 to 8 ripe tomatoes
1 medium onion
3/4 cup mayonnaise
1/3 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
Freshly ground black pepper, to taste
Fresh basil leaves, garnish
Fresh oregano, garnish
Method
Preheat
oven to 350ºF (180ºC).
Bake
the pastry shell for 8 to 10 minutes or until
browned.
Slice
onion and place in the bottom of pastry shell.
Slice tomatoes and arrange over onions. Add
black pepper to taste.
In
a medium bowl, combine mozzarella, parmesan
and mayonnaise. Spread this mixture evenly
over tomatoes.
Bake
for 20 to 25 minutes or until golden brown.
Once cooked, garnish with fresh herbs.
