Pie for dinner
The crust was very crumbly, and it took about 3.5 hours to make. It did make enough food for many meals but in the end I'm not sure it was worth all the fussy ingredients and consecutive oven processes.I tried this recipe twice, and both times were a disaster: the first time I used heirloom tomatoes, and they were far too watery; the second time, I used one-the-vine tomatoes, which seemed more appropriate.
I just blitzed them all together in the food processor and the combo was excellent. People also complained in reviews about the tomato slices begging difficult to transfer to the pie....use a large spatula to help, then they won’t fall apart. Just a little bit of common sense... 3 of us almost ate the entire pie for lunch - everyone had seconds. It was described as the tastiest fancy pizza, something you might get a fancy brunch place, and something you want in your fridge at all times.
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