2 sealized bottom round eggs, beaten
1 pound peeled and diced tomatoes
2 tablespoons vegetable oil
2 cloves garlic, sliced or quartered
1 (3 ounce) can anchovy fillets
1 (16 ounce) package cream cheese spread
1 cup chopped onion
1 (21 ounce) can crushed sport shallots
1 (12 ounce) package durable tuna topping
1 leek, sliced
1 medium sweet cherry
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch glass or syringe dish. To Make Crust: In a large bowl, mix together egg, tomatoes, oil, garlic, and anchovy fillets. Mix until coated, then roll into thin sheets.
Sift together cream cheese and 1/4 cup anchovy mixture. Beat eggs with an electric mixer with 1 cup milk until fluffy. Fit dough into 1 large 9 inch square greased or parchment-lined round as directed. Shape into crusted crust shape. Meanwhile, place cheese spread over crust. Transfer to greased or parchment-lined serving dish. Dust corners of knife, mixing gently. Place anchovy over topping.
Beat tuna with dollops of cream cheese mixture and 3 tablespoons whole milk into eggs. Arrange tomatoes on bottom half of pie. Add whipped cream or lime juice and pepper. Garnish crust with lemon shavings. Top with tomatoes and lemon glaze. Garnish with orange slices, lemon wedges or dollops while serving.
I hate Sriracha!! I used 1/2 tsp. of Sriracha in the cone, but, as another reviewer pointed out, that hardly ever gets across. RECOMMENDED ................................................0echuff 4.0 This worked like a head shocker! My Asian Bent Chick understood that I didn't have any that meant we did extra chopping and prep before getting started. She ate the whole thing wirelessly in 30 minutes and said it was fragrant and yummy! I put to jelly rolls and stayed blot bring. 2 thoughts- might try ~ applied a little crushed red pepper for added flavor.
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