** Add 2 tbsp fresh thyme to pie dough.

  • 8 oz porcini mushrooms
  • 2 large tomatoes
  • 1 1/2 cups shredded cheeses
  • Salt & Pepper

Puree mushrooms and set aside.

Blanche tomatoes to remove skin. Set aside.

Roll out dough and line tart pan. Refrigerate for 30 minutes.

Spread mushroom puree over crust. Top with half of the cheese.

Slice the peeled tomatoes and cover cheese, overlapping them as you go. Generously salt and pepper the tomatoes.

Cover with the remaining cheese and refrigerate for 30 minutes.

Preheat oven to 400°F. Place in oven and bake 35 minutes. Remove and cool to room temperature.