Flaky tender pie crust cradles butternut squash, goat cheese, walnuts and dried cranberries with a generous drizzle of warm garlic-infused olive oil acting as both flavoring agent and sauce.
One of my yearly traditions is to bake a savory tomato pie. Being that it’s a little on the heavy side I try to time it right so the weather isn’t sweltering hot. Right now is the perfect time. The days have grown noticeably shorter, the nights are tinged with a slight chill and an abundance of fresh, juicy tomatoes can be found both in… [Read more]