Tomato Pie

More food that looks like Pac-Man! In this case it’s tomato pie. The flavor balance was quite good, though likely would have been improved by the basil I had to leave out of mine (the non-moldy bits smelled more like Thai than Genovese basil, and I can’t abide licorice). The balance of cheeses was delicious, though I admit I added a bit of extra Parmesan. I used four decent-sized heirloom tomatoes, but I think unless your four are really giant you should use six or so to provide extra volume, and have written the recipe to encourage this! It’ll just make your pie fuller.

Roommate seemed to like this a good deal, though he did comment on its relative un-fullness. It’s a great way to show off the flavor of summer tomatoes if you insist on cooking them instead of just eating them, since they really shine — the sweetness and acidity cuts through the cheese quite well.

Tomato Pie, adapted from Recipes for Divine Living via Tasty Kitchen

9″ pie shell, baked
6 large heirloom tomatoes
salt
3 Tbsp. Parmesan cheese, grated fine
1 shallot, minced, divided
4 oz. Cheddar by weight, shredded
3 oz. Havarti by weight, shredded
1/4 c. basil, chiffonaded
1 1/2 tsp. hot sauce
6 Tbsp. mayonnaise

Halve the tomatoes along their equators and squeeze the seeds and juice out. Slice them, salt them and put them in a colander over a sink to sit for a while.

Bake the pie shell according to instructions on the package. (I hear this goes well with a homemade one, but since I have no rolling pin and a ceramic tile counter, it doesn’t seem to be a wise course of action for me.) When it’s hot from the oven, sprinkle the bottom with the Parmesan and half the shallot, letting that settle in while it cools.

Once the crust is cool, preheat the oven to 350F and squeeze the moisture out of the tomatoes. While the Parmesan does form a protective layer down there, it’s far from foolproof, and getting the tomatoes as dry as possible helps make a cohesive pie. Layer half of them into the pie shell and top with the remaining shallots and half the basil. Plop the other half of the tomatoes in, along with the other half of the basil.

In a bowl, mix the Cheddar and Havarti, the hot sauce, and the mayonnaise. (It should be about the same texture as pimento cheese, or maybe a bit thicker. If you haven’t had pimento cheese, OH MY GOD YOU POOR THING I’ll get my mama’s recipe up here soon.) Press and pat the mixture atop the tomatoes so they’re pretty much covered. Bake for 35-50 minutes until it’s bubbly and delightfully brown. You may have to cover the crust with foil to prevent any burning.

Let it rest and settle for 10-15 minutes, then serve. In wedges. It’s a pie.

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~ by iliadawry on 27 August 2012.

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