I started with the Kerbey Lane recipe that I found all over the internet, and modified it because I really don't like crust. By don't like, I mean I can't eat store bought ones due to the corn intolerance, and I don't enjoy making them because I'm lazy. I don't keep mayo around the house, so I just left it out. Also, I'm going to start formatting my recipes so they're easy enough for someone who takes cooking directions very literally can make whatever.
Ingredients:
2 lb tomatoes
2 tbsp (to taste) sliced olives (I used a Greek mix, kalamata work)
1/2 c plain greek yogurt
1/2 c feta crumbles
2 tbsp separate feta or gruyere cheese
4 big leaves fresh basil, chopped
1 tsp lime juice
1 tube premade butter flavored biscuits (not jumbo sized)
salt
Give the tomatoes a good rough dice (small enough for bite size, but perfectly diced tomatoes are for pico), lightly salt, and drain tomatoes for 10 minutes. Mix olives into tomatoes and spread evenly over the bottom of a lightly greased 9" glass pie plate.
Preheat oven to 350°F.
Mix basil, yogurt, feta, and lime juice together. Spread yogurt mixture over tomatoes and olives, keeping 1/2" away from the sides. spread feta or gruyere over top. Take the biscuits and place them around the edge, putting the last one for the middle. You could also cut them into quarters and spread them over the whole top if you like them more well done. Bake for 30 minutes or until the biscuits are golden brown.
If you want to make a double recipe, a 9x13 would be a nice deeper dish.
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