There were lots of heirloom-type tomatoes, so I made a tomato pie. I spend half the season looking forward to this. It's a lot of work, but SO GOOD!
Complients, Daniël. That looks really tasty. I liked the looks of the crust; I am trying to imagine how it tastes…the crust, I mean.
Here is my recipe. The crust is blind baked so it will be flaky. Prepare a crust for 1 crust pie. I use 1/2 recipe of the shortening recipe on package but freeze the shortening and also add 1/2 teaspoon of butter extract. I blind bake the crust at 375 F while the tomatoes are resting on the paper towels. I don't let the crust cool, rather I start assembling the pie while the crust is still hot out of the oven. To blind bake, I first refrigerated the crust 30 min, poked lots of holes using a fork, lined with foil and placed pie weights on the foil. After baking 20 min, I removed the foil and pie weights and baked 5 more minutes. I used a mixture of red and yellow tomatoes. 2 1/2 pounds tomatoes sliced 1/4 inch thick 2 teaspoons salt (I think 1 tsp might be enough) 1 cup grated gruyere cheese. 1 cup grated Pepper Jack cheese 3/4 cup mayonnaise 1 large egg, lightly beaten 1 teaspoon dried Italian herbs 1/2 cup finely sliced fresh basil. 1/4 teaspoon ground black pepper 1 cup chopped onion. Place tomato slices on paper towels. Sprinkle with 1 teaspoon of the salt. Let them sit 30 min. The salt draws out a lot of the water. I also lightly pressed some paper towel on top of the tomatoes to wick out more water. In a bowl, stir together the egg, mayo, cheeses, Italian herbs, basil, the other tsp of salt, pepper. Spread the chopped onions across the bottom of the pie crust. Add 1/3 of cheese mixture. Layer with 1/2 of the tomatoes. Spread on second 1/3 of cheese mixture. Layer with remainder of tomatoes, then spread on the rest of the cheese. Cover the crust edges with aluminum foil so they don't burn. Bake the pie at 375 for 40 min. I like to finely chop ceasar or garlic butter croutons to make bread crumbs, mix about 2 tbsp of those with 2 tbsp parmesan cheese, sprinkle on top of the pie and bake 5 more minutes.
Holy mackerel. That was some process, Daniel. You are not just a pretty face, eh? You’ve got serious skills, mate.
LOL Sjoerd. Rufus my dog has a pretty face but not me. We don't go out much, so we get interesting and special meals by making them. It's nice having a savory pie instead of sweet. It's twice as nice if it's from home grown tomatoes.
Ha ha ha… We eat something like that, but not as complicated, and on toast or un-toasted bread. But this?…this is really special.
