I am a bit of a food geek, including the science, so pi…  and pie are important to me! To celebrate the day, I offer you a great, easy savory pie for the day! his pie is made with a square of puff pastry, but you could make it round, wit your own pastry dough. Here is a link for pie pastry, as well as how to handle it, my way!

tomato pie

• ½ pound frozen puff pastry, thawed
• Dijon mustard (whole grain is great here)
• 2 or 3 ripe heirloom or Roma tomatoes
• 2 tablespoons olive oil
• 2 tablespoons capers
• salt and pepper to taste
• 1 teaspoon fresh thyme
• 1 teaspoon fresh chives, snipped

Preheat the oven to 425°F.

Line a baking sheet with parchment paper. Top with the pastry. Flute edges. Brush a thick layer of Dijon mustard on the pastry.

Layer slices of ripe garden tomatoes across the bottom of the tart shell; drizzle with olive oil. Sprinkle with capers, thyme, salt and pepper.

Bake 15-20 minutes, until pastry is golden and crisp. Sprinkle on chives. Serve warm or at room temperature.