Comments on: Two pies are better than one

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 22 Aug 2019 17:53:21 +0000

It’s really best eaten the day it’s made. All the components can be made ahead of time and then assembled. But if you must make it all ahead I’d refrigerate then reheat.

By: Deb

Deb — Wed, 21 Aug 2019 19:00:04 +0000

Can the tomato tart be made ahead of time? If so, best way to store it?

By: Ashley Rodriguez

Ashley Rodriguez — Fri, 31 Jul 2015 16:39:05 +0000

The crust, most likely because of the cheese, stays nice and crisp.

By: Sunny

Sunny — Thu, 23 Jul 2015 19:31:08 +0000

I’m curious – does the tomato pie crust not get soggy without pre-cooking? Do you have any tips to avoid this?

By: Digital Food Photography: 30 Images and Tips for Effective Shooting | Tuts – Infos++

Tue, 21 May 2013 09:06:19 +0000

[…] Image Source […]

By: Digital Food Photography: 30 Images and Tips for Effective Shooting

Digital Food Photography: 30 Images and Tips for Effective Shooting — Sun, 19 May 2013 19:43:14 +0000

[…] Image Source […]

By: Bec

Bec — Sun, 24 Mar 2013 10:50:06 +0000

I finally got my hands on some ‘real’ tomatoes – homegrown, juicy, red and bursting with flavour. I’m in Australia, so I’ve been waiting for awhile for tomato season so that I could make this pie. It was worth the wait. Delicious. With some shrubbery on the side, this was a perfect Sunday night pie.

By: Busy Hands and a Tomato Pie |

Busy Hands and a Tomato Pie | — Sat, 26 Jan 2013 23:40:30 +0000

[…] Tomato Pie (Adapted from Not Without Salt) […]

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 22 Nov 2012 00:59:58 +0000

Beth – Yes. I don’t think that should be a problem. Happy baking!

By: beth thompson

beth thompson — Thu, 22 Nov 2012 00:52:16 +0000

I want to try your pie crust Ashley! Do you think you could use coconut oil instead of canola?

By: Surprise Dinner | 27payday's Blog

Surprise Dinner | 27payday's Blog — Thu, 06 Sep 2012 06:11:46 +0000

[…] quesadillas, not as exciting, but not as messy either. I whipped up a cherry tomato tart from Not Without Salt that I have been dying for my sister to try. She is such a good cook, definitely the food expert on […]

By: Breakfast, Lunch & Dessert: Food Anytime | Wisconsin Cheese Talk

Breakfast, Lunch & Dessert: Food Anytime | Wisconsin Cheese Talk — Wed, 29 Aug 2012 12:13:55 +0000

[…] a savory tart to start off the day? Roasted Tomatoes in a Sharp Cheddar Crust by Ashley of Not Without […]

By: Ashley Rodriguez

Ashley Rodriguez — Tue, 07 Aug 2012 17:32:37 +0000

Vicky – Love this!

By: Vicky

Vicky — Wed, 01 Aug 2012 01:05:36 +0000

I was so intrigued by the simplicity of your tomato tart that I tried it tonight… no lie, I only had rye flour and pepperjack, but it was delicious and did not require a lot of work like other doughs!

By: l o v e l y t h i n g s

l o v e l y t h i n g s — Sun, 29 Jul 2012 13:37:02 +0000

Your pies look like still life paintings…they have that magical fell and look to them…and then reading your words as you describe getting lost in the moment of making a pie…poetry!
annie

By: Allison

Allison — Wed, 18 Jul 2012 20:45:10 +0000

The tomato pie is brilliant. A friend gave me a HUGE bag of cherry tomatoes. I made it last night and had the last leftover piece for lunch today. Lucky for me, I have enough tomatoes to make another one tomorrow.

By: Friday! : Honey Kennedy

Friday! : Honey Kennedy — Fri, 13 Jul 2012 19:49:45 +0000

[…] ♡ Double YUM! […]

By: Edilene

Edilene — Tue, 10 Jul 2012 00:46:32 +0000

your words are like advice for me, i loved your post.http://www.plactual.com

By: Strawberry and Blueberry Cream Cheese Pie - Sass & Veracity — Sass & Veracity

Thu, 05 Jul 2012 18:58:53 +0000

[…] by Garrett of Vanilla Garlic, Justin of Justcook NYC, Shauna of Gluten Free Girl, and Ashley of Not Without Salt. And yes. As soon as I saw the event, I had to join. I’ve never been to a pie swap so […]

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 28 Jun 2012 17:22:53 +0000

Kelly – It is really quite tough. I wish I could post so much more. It is a matter of choosing your priorities. Right now I’m working on a post when there are dishes to be done, laundry to be folded and about a kazillion other tasks waiting to be checked off my to-do list. But sharing life and recipes here is also life-giving to me. It has sustained my creativity through some difficult seasons. I love to be here. I long to create in this space. Because of this passion I make the time to be here. It is difficult to make the time but if driven by passion and a deep love then it’s amazing what you will do and give up in order to do it.