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
 
 

10 comments:

SueAnn said...

You and Molly MacRae need to get together and make and sell your pies!!
Tomato pies are the best.....and so special..as they come once a year(if you use your own home grown!)...
Is that your pie crust? I feel so inept! It is perfect!!! My pie crusts tell me- thanks for leaving me alone..now..let me be!!LOL!!
Great recipe for the end of season.
If you freeze your pie, I would add the oil over the top, after it thaws.....and before it is warmed up.

Nicole said...

I will definitely be trying this, Mary....maybe tomorrow since we still have a abundance of tomatoes. I've had problems before, but will try your suggestion of pre-baking the crust. Thanks so much for sharing!!! :-)

Nicole said...

@SueAnn - thanks for the freezing tip! :-)

mary kennedy said...

True confession time, Sue Ann, I have a great recipe for pie crust but this time I used Pillsbury, the ready-made kind. That's a good hint about the oil, thanks!

mary kennedy said...

Hi Nicole, I think you will like it. The "soggy crust" seems to be continuing problem for a lot of folks. One of my friends makes a "deep dish" tomato pie and simply puts the pie crust on the top. I think I'll try that next time. I made this last night and it was good, but I forgot to drizzle the olive oil on top. It definitely needs the olive oil (note to self...) Thanks for stopping by...

mary kennedy said...

Nicole, if you have a lot of tomatoes, you could also make salsa. I love the home-made kind, it is so much better than the kind that comes in a jar!

Anonymous said...

This looks really good even though I didn't grow tomatoes this year. I need to make more of your quiche so I might buy some aluminum pie pans and then make both the quiche and the tomato pie and freeze them. They would be stackable in the freezer. Thanks for all the wonderful recipes. Cordella

Margaret said...

How wonderful Mary, it looks so professional, and now that it is getting cooler I don't mind heating up the oven.

mary kennedy said...

Hi Cordella, yes, definitely make the quiche...it makes 2 pies and you can freeze one. It is a favorite around here, especially in the summer because I add fresh basil and parsley from the garden. I'm so glad you like the recipes. I picked up a couple of new recipes in Paris last month and will post them. Thanks for stopping by!

mary kennedy said...

Hi Margaret, it's really good! Get the best tomatoes you can find...that makes a difference. I bought the "on the vine" ones--they were a deep red color and had a lot of flavor. It's also good to use up fresh tomatoes in home-made soup, it's almost Fall (and soup-making time!).