Feta Cheese, Tomato & Onion Torte
1 pastry crust (9-inch not in shell - ready made pie crust works very well)
1 lb Italian plum tomatoes - thinly sliced
1/2 lb Swiss cheese - shredded
1/8 cup spicy mustard
1 medium onion - sliced in rings (Vidalias, if you can get them are best)
6 - 8 oz Feta Cheese (I use an herbed feta cheese)
1/2 cup fresh parsley
3 cloves garlic
1 cup vegetable oil
2 tsp dried basil
2 tsp salt
1 tsp dried oregano
1 tsp dried thyme
Freshly ground pepper
In food processor, chop parsley and garlic until minced. Add remaining marinade ingredients and pulse to make marinade. Place sliced tomatoes and onions in plastic container with lid. Refrigerate for at least six hours. I usually marinate overnight. Be sure to turn container a few times.
Preheat oven to 350 degrees. Place pastry in 9 inch spring form pan (torte or cheesecake pan). Use pie weights or poke pastry with fork so it does not bubble. Bake pasty for 5 - 8 minutes. Do not let pastry brown. Remove pastry from oven.
Spread spicy mustard evenly on pastry. Sprinkle shredded cheese evenly over mustard. Arrange marinated onions over cheese. Arrange marinated tomatoes over onions. Sprinkle Feta cheese over tomatoes. Bake for 25 - 35 minutes. Remove and place on wire rack. Let stand for 10 minutes. Use pizza cutter to slice.
Pairs Well With
I can't remember where I got this reicpe...
I made it about 6 years ago for a tea party and it was a huge hit!