Saturday, September 19, 2015

END OF SUMMER TOMATO PIE

By Mary Kennedy                        
 
Yes, it's very hard to say good-bye to summer. But before you bid a fond farewell, why not make a tomato pie (or two) to use up the last of those delicious tomatoes?
 
Here's my favorite tomato pie recipe. If you've tried to make tomato pie before and ended up with a gloppy mess with a soggy crust (speaking from experience here), you'll be pleased to hear that this recipe is different. The trick is that you bake the pie crust for 25 minutes before adding the tomatoes and returning it to the oven. It's a whole different experience this way and the bottom crust doesn't turn to slush.
 
There are 4 main ingredients: the best tomatoes you can find.
                                                   
 
A big hunk of Gruyere cheese...
 
                                       
Loads of fresh basil (or whatever herbs you have growing in the garden.)
                                            
                                                          
                                                       
And of course a pie crust.                  
                                                         
 
Here's the recipe: the ingredients are simple.
Ingredients: 
1 pie dough (you can make your own or buy one of the Pillsbury ready-made ones.)
1 and 1/2 pounds large tomatoes
touch of salt (go easy on the salt, the cheese is salty)
1/4 cup plus 2 Tablespoons Dijon mustard (I used the white wine variety because that's what I had in the fridge.)
1 and 1/2 cups coarsely grated Gruyere cheese
2 Tablespoon olive oil
1 garlic clove finely minced (or just a shake of garlic powder)
1/4 cup fresh herbs (basil, thyme, chives, etc). I used basil because I have a ton of it in the garden.
 
Directions:
 
Heat oven to 375 degrees. Bake pie crust in lower third of the oven for 30 minutes. Transfer to a rack and let cool for 15 minutes.
 
Increase the oven heat to 400 degrees.
 
Slice tomatoes 1/3 inch thick, sprinkle with salt and arrange them on a wire rack to drain.  Spread the mustard over the bottom of the pie crust and sprinkle the Gruyere over it.
 
Pat the tomatoes dry (this is very important!) and arrange them over the cheese in one overlapping layer. Bake on the oven's middle shelf until the pastry is golden brown and tomatoes are very soft, this takes about 35 to 40 minutes.
 
Stir together olive oil, garlic and herbs in a small bowl. Drizzle this on the pie and spread, as soon as the pie comes out of the oven. 
 
Hope you try this, it's delish! This pie freezes well, by the way, so you might want to make one and freeze one.
 
Mary Kennedy