I’m so freaking glad I made this. I used a packaged puff pastry base instead of making my own crust and it’s heavenly. I used this recipe from Epicurious as a base. Instead of Jack or Gruyere cheese, I used a strong Irish cheddar on the crust then microplaned parmesan on top. Next time, I may just leave out the anchovies altogether (only put them on half this time).
I made this to use some of my extra CSA tomatoes from last week, but this didn’t use up nearly as many as I thought it would. Earlier in the afternoon, I also baked some chicken thighs seasoned with sage, garlic powder, salt, pepper, thyme and lime for snacking later on. Tomorrow I may sauté some peaches in butter and whiskey to put over some coconut milk ice cream. What are y’all making this weekend to weather out the storm?