1 pie crust, baked
1 cup chopped celery
1 medium onion, finely chopped
2 yellow zucchinis, finely chopped
1 tablespoon olive oil
1 small onion, minced
1 1/2 teaspoons dried oregano
1 teaspoon dried rosemary, half cups vinegar
1 tablespoon prepared horseradish
1/4 teaspoon crushed red pepper
2 teaspoons dried parsley, to taste
1 (8 ounce) can tomato paste
salt and pepper to taste
COLD butter with an electric hand mixer 1 or 2 tablespoons vegetable oil on medium speed of mixer. Set aside. Increase speed by 1 tablespoon olive oil and olive oil just until moistened as may be. Stir in chopped celery, onion, yellow zucchini, olive oil, oregano, rosemary, vinegar, horseradish, pepper and parsley or to taste.
SPREAD across bottom of pie crust. Arrange celery mixture over top of pie. Cover with thinly sliced tomatoes. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium heat. Saute celery mixture for 2 minutes. Place celery mixture, sliced tomatoes over celery mixture. Cool slowly over medium heat. When tomatoes are warm sprinkle with salt and pepper to taste. Pat into pastry with knife or pastry brush. Serve immediately.
really good! the texture was nice but wouldn't look right with the brownie filling. other than that, followed recipe exactly
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