This recipe is adapted from Tomato Imperative, which we discussed while making Sweet Tomato Figs. You’ll notice that the ingredients are flexible, allowing you to use this recipe as a backbone for creating something delicious out of whatever goodies your garden is offering up today! Let’s get started!
Ingredients (Serves 4 – 6)
1 1/2 cups flour 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons cold butter, sliced into several pieces 1/2 cup milk 3 – 4 ripe tomatoes, sliced 1/2 inch thick 1 cup other garden vegetables (optional) such as thin sliced root vegetables or freshly cut corn 1 tablespoon fresh herbs, finely chopped (I used mint) 1 1/2 cups shredded cheese (I used muenster and gouda; cheddar would also work well) 1/2 cup real mayonnaise 1/2 teaspoon horseradish 2 cloves garlic, minced 1/2 teaspoon dried Italian seasoning
Step 1) Combine flour, baking powder, and salt in a mixing bowl. Use a pastry cutter or two forks to work butter into the flour mixture until the butter resembles small crumbs. Add milk, 1 tablespoon at a time. Use your hands to work the mixture into a smooth biscuit dough.
Step 2) Press biscuit dough onto the bottom and slightly up the sides of a greased, 8 inch x 10 inch glass baking dish.
Step 3) Layer vegetables, fresh herbs, and half of the cheese over the biscuit dough.
Step 4) Combine mayonnaise, horseradish, and garlic. Gently spread mixture over the vegetables and cheese. It’s ok if ingredients move around a bit. 🙂
Step 5) Top with remaining cheese and Italian seasoning. Bake in a preheated 350 degree oven for 40 minutes or until both the cheese on the top and the crust on the bottom (this is why we use a glass pan!) is golden brown.
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