Ticklepie: Sweet Tomato Pie.....a Winner for Dinner recipe that uses those Summer Tomatoes!

I am always on the hunt for GREAT recipes......not just good, but great ! If you are only allowed so many calories per day, you just gotta make every morsel count. I had seen a long winded version of this tomato tart on TV and decided to make it my own with short cuts for the working / busy woman that created fireworks of flavor in your mouth. It is especially good if you have access to your neighbor's home grown tomatoes or you are able to buy heirloom or vine ripened tomatoes at your local grocer or market.

Here is your grocery list for this recipe:

1 whole head of garlic

5-6 tomatoes that are still firm(not soft)

1 Pillsbury ready made pie crust

8-10 leaves fresh basil from your garden (or grocer)

4-5 slices Havarti cheese

Sea salt and pepper

3 tsp Canola Oil

Place head of garlic on a piece of parchment paper and drizzle with 1 tsp. of Canola oil, reserving the other 2 tsps. for later. Wrap both with aluminum foil and roast at 450 degrees for 40 minutes.

Remove from oven , allow to cool, and pop the individual cloves of garlic out of their skins onto the bottom of the pie crust. The garlic cloves will be soft and mushy and you will be able to spread them like peanut butter with your fingers over the entire bottom of the crust to form a sealent.

Slice your Havarti cheese into half- inch ribbon strips and divide into 2 piles. Using one pile,cover the garlic coated bottom of the pie crust with 50% of the cheese strips.

Slice your tomatoes about 1/4 " thick and place them in a layer on top of the cheese. Salt and pepper them to taste. Slice your basil leaves in thin ribbons and place 50% of them on top of the tomatoes.

Place one more layer of tomatoes on top of the first layer that you have just done, going about 3/4 of the way up the side of your dish. Using the rest of the Havarti cheese strips, criss cross the top of the pie, sprinkle with remaining basil strips and drizzle with the remaining 2 tsp. of Canola oil.

Lightly salt and pepper. Bake at 425 degrees for 35 minutes until crust has browned. The pie will be juicy and will need to cool about 15 minutes. It is even better eaten the next day, when flavors have melded! Great for a gals lunch with a side salad and piece of broiled chicken or fish. See photo below.....just yummy and a guaranteed winner!