Garden Club celebrates tomatoes at summer picnic

FALLBROOK – The Fallbrook Garden Club recently held its annual summer picnic at Live Oak Park. Approximately 30 members attended the pot luck event which also included a tomato contest.

Members brought their home-grown tomatoes which ranged from tiny gems to robust heirloom varieties. A delicious tomato cheddar bacon pie made by Hanh DeMore gained a top award.

Members enjoyed sharing their tomato-growing secrets as well as the wonderful food prepared for the event. Once again, thanks to Jane Carpenter, who organized the event, the summer evening in the park was enjoyed by all the attendees. The Fallbrook Garden Club will begin its 2016-2017 season with its first meeting on Tuesday, Sept. 27 at the Fallbrook Community Center. The meeting will feature a presentation by Mick Gallagher, owner of Casa Tiene Vista Winery.

Interesting speakers and discussions on various agricultural topics will be featured at meetings throughout the year. The year will culminate with a garden tour of local gardens in April 2017 to raise money for the club's scholarship fund and other projects that the club supports. For further information regarding the Club's activities, visit www.falbrookgardenclub.org.

Tomato Cheddar Bacon Pie

by Hanh DeMore

Flaky Butter Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter, chilled and cut into pieces
• 1 to 2 tablespoons ice water, or more as needed

1. Combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to over mix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Roll out the dough on a lightly floured surface, fit it into the pan, and allow to rest again in the refrigerator before baking.

Yield: one 9-inch tart or pie crust

Filling :

• 1/2 pound bacon – cooked, drained, and chopped
• 3 tbs. butter
• 4 medium tomatoes, diced
• 3 green onions
• 2 tbs. fresh basil
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 oz. cheddar and Swiss cheese shredded
• 3 eggs
• 1 cup half and half
• 2 tomatoes, sliced

1. Pre-heat your oven to 400 degree. Bake crust for 5 minutes then prick the bottom with a fork and bake for 5 minutes more.
2. Remove from oven and turn up oven to 425 degrees.
3. Melt butter in a skillet over medium heat, add tomatoes, green onion, fresh basil, salt and pepper.
4. Sauté for 10 minutes or until it's reduced by 1/2. Drain off any excess liquid using a colander if you wish. Add chopped bacon.
5. Sprinkle cheese over the bottom of the crust then spread the tomato mixture over the cheese.
6. Whisk the eggs and half and half together. Pour over the mixture.
7. Arrange tomato sliced on top
8. Bake at 425 degrees for 10 minutes.
9. Reduce oven temp to 375 degrees and bake for another 30-35 minutes. Let stand for 10 minutes before cutting.

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