No, I haven't and wouldn't be tempted. Too much fat :-( Recipe CarlileÂs Restaurant Huntsville Region Ingredients: 9 ounces shredded mozzarella cheese 10-12 basil leaves 12 pie shells 4" 6-8 medium-sized fresh tomatoes 6 slices bacon 1 tablespoon or 1 oz garlic, salt ½ bunch green onion 16 oz mayonnaise Directions 1.Fry bacon, drain, then finely chop and reserve. 2.Peel tomatoes, slice thinly and place on paper towels to drain. 3.Sprinkle with garlic salt. 4.Combine mayonnaise, cheese, green onions, salt, and pepper for topping and reserve. 5.Cook pie shells per directions. 6.In the cooked pie shell, layer the tomatoes, bacon and basil. 7.Cover completely with the topping. 8.Bake at 375° for 30 minutes or until golden brown.

Here is one that Maryel posted on another forum a few weeks ago. I have made it twice and we love it. It is really so simple to make. Tarte Tatin á la Tomate Tomato Tatin from Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier As someone who cherishes words just as much as food, christening my dishes is an important part of my cooking pleasure. I like to make sure that the name is simple although I occasionally lapse into fancy restaurant style just for the fun of it and that it hints at the composition but retains an element of fun or mystery. One of the naming tricks I favor is using a dessert name for a savory course, and vice versa. It gives the dish a playful persona, and points out the many bridges that can be crossed between the sweet and the savory. Pâte Brisée; alternatively, you can use a sheet of uncooked store-bought puff pastry, thawed according to package instructions if frozen. FOR THE FILLING Extra virgin olive oil 2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety) Fine sea salt and freshly ground pepper Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme) 1/4 cup black olive tapenade, store-bought or homemade 6 ounces fresh goat cheese 1/3 cup (loosely packed) fresh basil leaves Serves 8 as a starter, 4 as a main course. Chilling time: 30 minutes for the dough This tomato tart is a glorious example: the tomatoes are topped with goat cheese and tapenade and cooked under a layer of pastry in classic tarte tatin fashion. This allows the filling to bake softly without drying out, and provides a bit of an adrenaline thrill when you have to flip the tart on a serving platter dont worry, it will slip right out. 1. Prepare the Pâte Brisée. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day. 2. Preheat the oven to 350̊F and grease a 10-inch ceramic quiche pan with 1 teaspoon olive oil. 3. Halve the tomatoes lengthwise and core them. Run your thumb in the hollows of the tomatoes to remove the juice and seeds. Arrange in the pan, skin side down, in a circular pattern. You can crowd them a little; they will shrink as they bake. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (leave the heat on). 4. Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around. 5. Cut the cheese in 1/3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden. 6. Let cool for a few minutes on a rack. Run a knife around the crust to loosen. Put on your best-looking oven mitts, cover the pan with an overturned serving plate, and flip the whole thing carefully. If some of the tomatoes stick to the bottom of the pan, just place them back on the tart where they belong. Serve warm or at room temperature. Just before serving, snip or tear the basil leaves and sprinkle over the tart. VARIATIONS: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

This is a favorite of ours but will try yours too.....sounds really good. Tomatoes Oregano 2 lbs tomatoes, chunked up 3/4 tsp oregano 3/4 tsp salt pepper to taste Combine and bake at 350° covered for 20 minutes or til soft and bubbly Top with: 1/2c bread crumbs 2 T butter, melted 1/4c Parmesan cheese Combine and spread over tomatoes. Bake an additional 10-15 minutes til crumbs are brown. I use English muffin crumbs and love them.

Well, I didn't make the recipe, per se , but dinner was very well received. :) Differences: bigger (11" diameter), pizza crust rather than pie, béchamel rather than mayonnaise (seemed easier), and I added spicy Italian chicken sausage and fennel. And stuff. :) I wasn't feeling well a couple of days ago when I was supposed to make the dough, and I knew I'd be feeding people who'd prefer white, anyway, so I bought a dough ball at Whole Foods. I used an unglazed stoneware deep dish pan and blind baked the crust to just firm and starting to brown. Browned blobs of sausage. Caramelized the onion and fennel together. Used 5 long stem tomatoes because they seemed ripest and most fragrant. Chopped and drained and drizzled with EVOO (kalamata) and dried Italian herbs. I should have lightly cooked them to pull more water out of them, because they did weep in the pie. Didn't do anything to the basil except wash and tear. :) Put a little Quattro Fromaggio on the bottom to help seal the crust, then the sausage, onion/fennel, a sprinkle of pecorino romano, tomatoes, basil and cheese goo. The last was about half a cup of bechamel (olive oil base) with half a block of well drained feta and most about a quarter pound of grated gruyère, with the rest sprinkled over the top. So not Jasdip's recipe, but totally inspired by it. Everybody loved it!