TOMATO TART

CHEF: CHEF SAM MCGANN RESTAURANT: THE BLUE POINT

INGREDIENTS:

1 large ripe tomato 4 oz. spinach leaves, de-stemmed 1 clove garlic, crushed 1 tbsp. olive oil ½ tsp. sea salt ¼ tsp. fresh ground black pepper 1 pie shell 1 cup Pepper Jack cheese, grated 1 tbsp. scallions, sliced thin 2 tbsp. fresh basil, chopped 2 cups Tillamook sharp cheddar cheese, grated 1 tbsp. Duke’s Mayonnaise

METHOD:

1. Preheat convection oven to 350°. Core and slice large tomato into 8 thin slices, then halve and set aside. Use pie shell that is in a perforated pan or preface shell slightly if using a regular dish. 2. Saute spinach in olive oil with garlic, salt and pepper. Discard garlic clove and dry spinach very well on two layers of paper towels. Chop coarsely. 3. Place Pepper Jack cheese evenly in bottom of pie shell. Shingle layers of the tomato slices until shell is filled. Season with fresh ground salt and pepper. Place drained spinach evenly throughout shell. 4. Sprinkle scallions and basil over spinach and tomatoes. 5. Take a sheet of Reynolds plastic wrap and layout on counter. Mix mayonnaise and cheddar together until sticky (may need to add a little more mayo). Place cheese in a ball on plastic wrap. Then put another sheet of plastic wrap the same size over the mixtures. Press evenly until it is as round as the pie shell. Remove top plastic and turn mixture out over pie shell and make sure it touches the crust all the way around. 6. Bake for 40 minutes until bubbly and evenly browned on top. Let stand for 1½ minutes before cutting. Cut in four pieces. Leftovers can be re-heated at 325°F for 30 minutes covered.