I baked it in a 7" springform, but the edges over-baked and it doesn't slice well because of the onions. Once caramelized, I should have chopped them up instead of leaving them in slivers.
I absolutely love the bite from the jalapeño and would make this again, but in a casserole dish as the recipe specifies. Then guests can scoop it out and won't be disappointed that it isn't a perfect slice because it won't be a slice. They'll just be happy it's so tasty.
But I wouldn't call it a tomato pie anywhere south of the Mason/Dixon line. You could get shot for that around here.
I've had two pieces already!
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Cheez-it.jpg
I absolutely love the bite from the jalapeño and would make this again, but in a casserole dish as the recipe specifies. Then guests can scoop it out and won't be disappointed that it isn't a perfect slice because it won't be a slice. They'll just be happy it's so tasty.
But I wouldn't call it a tomato pie anywhere south of the Mason/Dixon line. You could get shot for that around here.
I've had two pieces already!
https://recipeswap.org/fun/wp-content/uploads/swap-photos/Cheez-it.jpg
