This time of year we are transitioning from the summer to the fall; recipes gradually shift from fresh to warming comfort foods. This recipe is the best of both seasons, and an excellent use for the end of the season tomatoes. I created it after a trip to the local farmers market where I found a pile of heirloom tomatoes. Yum!
2 tsp garlic powder
1/2 fresh cracked pepper
Finely minced shallots, 2 teaspoons
Finely minced fresh oregano, 1 teaspoon
Heirloom tomatoes, cored and sliced
Garlic cloves, finely minced
Salt and pepper, to taste
Preheat oven to 400.°F. Prepare pie crust: add shallots, oregano, salt and pepper to the flour, cut in the shortening; on an oiled rimmed baking sheet, pat out crust dough to about 1/4 inch thick. Gently toss sliced tomatoes, minced garlic with olive oil; season with salt and pepper. Layer tomatoes into middle of crust (leave about 2 inches around edges); carefully pull up sides of crust up over tomatoes. Drizzle with olive oil and bake 10 minutes; reduce heat to 350° and bake another 30-45 minutes or until crust is golden. Slice and serve.