Tomato Pie

Fresh summer tomatoes are the best! Juicy and sweet, tasty alone with a little salt and pepper or baked in a pie. Yes, a pie with fresh herbs and cheddar cheese. Oh, yea baby!!

Truth time: this recipe was a first for me and didn’t turn out perfect. Initially, I wasn’t going to share, but I changed my mind. I learned from my missteps and hope you can too. While the crust was a little heavy/doughy because I mistakenly doubled the butter – 1 cup, instead of a 1/2 half cup; the filling was delish. The crust was more shortbread like and the bottom was yummy, while the sides didn’t bake fully with making the crust doughy with the added moisture from the tomatoes. My solution: I ate the bottom crust and the awesome tomato filling, leaving the dough sides and calories behind!

Next time around for a lighter pie. I’m going to use phyllo dough or maybe egg substitutes to make it more quiche-like with no crust at all. Stay tuned for my next version of Tomato Pie.

The key to making this recipe a success: Be sure to let the tomatoes drain really really well, so they don’t make your crust soggy.

Prep Time: 2 hours                    Cook Time: 45 min     Total Time: 2 hours 45 min                        Difficulty: Intermediate           Servings: 8                    Yield: 1 9-inch pie.

 


 

INGREDIENTS:

Crust:

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 1/4 cups all-purpose flour, plus more for surface dusting

1/2 cup (1 stick) cold unsalted butter, cut into cubes – just 1 stick!!

 


 

Tomato Filling:

3 -4 large tomatoes, about 2 pounds, sliced 1/4″ thick

1 teaspoon kosher salt

1 small  chopped Vidalia or sweet onion, chopped

1/2 tablespoon unsalted butter

1 1/2 cups reduced fat sharp cheddar, shredded

1/2 cup reduced fat or no fat Greek yogurt

1/4 cup coarsely chopped fresh herbs, such as basil, oregano, parsley, and/or thyme

3-4 cloves garlic, minced

2 teaspoons spicy mustard

1-2 teaspoons hot sauce

1 teaspoon herbs de Provence

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

 

DIRECTIONS:

Crust:

1.Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until the mixture resembles a coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it’s very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.

2.Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight

Tomato Filling:

1. Line a rimmed baking sheet with several layers of paper towels. Arrange tomato slices on prepared sheet, sprinkle with 1/4 tsp. salt, and cover with more paper towels. Let drain at least 30 minutes.

2.Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough to a 13″ round. Roll dough loosely around the rolling pin, then release into pie pan. Trim edges to leave a 1″ overhang and crimp as desired. Freeze dough at least 15 minutes.

 

 

3.Line crust with parchment paper or foil and fill bottom with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.

 

 

4.Meanwhile, heat a large skillet over medium. Add onion, butter, and 1/4 tsp. salt and cook, stirring occasionally, until onion is softened and just starting to caramelize, 8-10 minutes. Add garlic and cook 1-2 more minutes. Remove from heat and cool.

 

 

5. Combine Greek yogurt, cheese, herbs, hot sauce, pepper, onion mixture, and 1/4 tsp. salt in a medium bowl.

6. Blot tomatoes with fresh paper towels to remove as much remaining moisture as possible. Arrange tomato slices in pie shell and top with yogurt and cheese mixture. smoothing evenly over tomatoes.

 

 

7.Bake pie, rotating halfway through, until golden brown, 40–45 minutes. Let cool to room temperature before slicing.

8. Optional: Serve the pie with a lightly dressed arugula salad  for a complete mean or top a slice with a lil burrata cheese if you’re feeling decadent.

 

 

NOTES, TIPS & TRICKS: If you’re not much of a baker, feel free to use a frozen or refrigerated pie crust. This recipe is all about the tomatoes, and they are the star!

The filling can be made a day ahead and chilled. Bring to room temperature before topping tomatoes so the spread smooths easily.

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