Old-fashioned Tomato Pie


Old-fashioned Tomato Pie
Old-fashioned Tomato Pie is summer perfection thanks to garden fresh tomatoes and herbs. When you serve Old-fashioned Tomato Pie, this plate of goodness is always a home run.

Ingredients

Piecrust

  • 1 1/4 cups all-purpose flour
  • 1/4 cup cold vegetable shortening, cut into pieces
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/2 teaspoon fine sea salt
  • 3 to 4 Tablespoons ice-cold water

Filling

  • 2 1/4 pounds assorted heirloom tomatoes, thinly sliced
  • 1 1/4 teaspoons kosher salt, divided
  • 1 sweet onion, chopped
  • 1 1/4 teaspoons freshly ground pepper, divided
  • 1 tablespoon canola oil
  • 1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
  • 1/2 cup freshly grated Gruyère cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup mayonnaise

Preparation

  1. Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal.
  2. With processor running, gradually add 3 Tablespoons ice-cold water, 1 Tablespoon at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tablespoon more water, if necessary.
  3. Shape dough into a disk, and wrap in plastic wrap.
  4. Chill 30 minutes.
  5. Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour.
  6. Roll dough to 1/8-inch thickness.
  7. Preheat oven to 425°.
  8. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate.
  9. Chill 30 minutes or until firm.
  10. Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
  11. Bake at 425° for 20 minutes.
  12. Remove weights and foil.
  13. Bake 5 minutes or until browned.
  14. Cool completely on baking sheet on a wire rack (about 30 minutes).
  15. Reduce oven temperature to 350°.6.
  16. Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
  17. Meanwhile, sauté onion and 1/4 teaspoon each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
  18. Pat tomatoes dry with a paper towel.
  19. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 teaspoon total).
  20. Stir together cheeses and mayonnaise; spread over pie.
  21. Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning.
  22. Serve hot, warm, or at room temperature.
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