WORK INSTRUCTIONS: Deanne's Basil Tomato Torte| 10 July, 2000
Yall: Last week Mike and I got together to compare notes about our 4th of July celebrations. While similar with requisite barbecue, beer, fireworks, and Sousa; Mike won the day because of the ample selection of live music, headlined by War. Can you believe they�re still out there playing music? (Actually not. Mike says only one band member is an original member. The rest are 20 years olds with no concept why someone would select such a name for a band.)
Anywho, I digress. Deanne (Cindy�s mom) brought a cheese torte that was fantastic. I made such a pig of myself that Lucy was giving me the skunk eye after the forth or fifth piece. Who counts, anyhow??? I suggest that you make at least twice as much as you think people will eat. Deanne made three for about 15 of us to eat as an appetizer. There was nothing left, but pan.
WORK INSTRUCTIONS: Deanne�s Basil Tomato Torte (Rev 00, 7/12/00)
BILL OF MATERIALS (according to the size of available pie pan) Ingredients 9 inch pie 10 inch pie Pillsbury frozen pie crust 1 1 Mozzarella, shredded 1 1/2 cup 2 cup Roma (Italian) tomatoes, fresh 4, maybe 5 depending on size 6 Basil, fresh basil loosely packed 1 cup 1 1/3 cup Garlic cloves 4 5 Hellman�s mayo 1/2 cup 3/4 cup Parmesan cheese, grated 1/4 cup 1/3 cup White pepper, ground (see note 1 below) 1/8 tea spoon 1/8+ tea spoon
PROCESS STEPS 1 Form the pie crust to your pie pan and flute the edge. Cook pie crust according to manufacturers instructions. 2 Cut tomatoes into wedges of 1/8 tomato and cut each wedge in half. Place the cut tomatoes on paper towels and let drain. 3 Chop basil and garlic. Select the appropriate alternative process that follows based on available equipment, skill level of operator, and on-hand personal safety gear and first aid kit: 3a Food Processor Option: Run basil and garlic in food processor until garlic is finely and the basil is coarsely chopped. NOTE: It is probably better to process the garlic prior to the basil. 3b Kitchen Knife Option: Use chef's knife to coarsely chop basil and finely chop garlic. NOTE: Obtain better process control by chopping each ingredient separately. 4 When the pie crust is baked, sprinkle 1/2 cup of mozzarella on the warm pie crust. Allow to cool slightly. 5 Layer tomatoes flesh side down (skin side up) on top of the cheese, separating each tomato piece equally from the next tomato piece. 6 Combine remaining mozzarella, mayo, pepper, and parmesan cheese and spoon over tomatoes and chopped basil and garlic mixture. Level-out mozzarella, mayo, and parmesan cheese mixture relative to the bottom of the pie pan. 7 Bake at 375�F for 35 to 40 minutes. Note: Cook time will vary, depending on several process variables, but a golden colored top and bubbling cheese are process indicators.
NOTES: 1 Black pepper may be substituted for white pepper with prior sign-off by QA, as this will alter the appearance, but not the taste of the final product and may be acceptable to the final customer.