Savory Tomato Pie
My family’s not a tomato family. This memo didn’t make it to our garden. I’ve been bringing in bowls full of tomatoes from our garden for the past few weeks. Normal families have bowls of articulate fruit on their counters. We have an overflowing bowl of tomatoes. Nothing else.
Which is why I decided that it’s come time to get creative. What could I make that my family would eat with tomatoes in it? Pie. So pie it was. Savory tomato pie. I don’t know that the mental trick of it being ‘pie’ helped anyone but my 4 year old brother. But I loved this! I think over a period of 3 days I did a pretty great job polishing it off with only a small amount of outside help. It was delicious.
First I made my dough with the help of my food processor. The way I personally like rolling pie dough is between 2 pieces of tinfoil, plastic wrap, or parchment paper. Personally, it makes my pie-making experience much more stress-free and enjoyable…
Because I can just put the pie pan face-down, and just flip with little to no damage!
If a bit of it cracks, just stick it back together. And wa-la! You have your pie crust. Use a sharp knife to cut the excess off the edges, and smooth the tops with your fingers for a cleaner look. Poke holes in the bottom with a fork and bake until lightly browned.
While that’s in the oven, you’ve preped your tomatoes by washing them and slicing them in half then slicing those into halves again. Sprinkle the tomatoes with vinegar and white wine and your garlic and basil, onions, salt, pepper. Place seasoned tomatoes into the crust and sprinkle half the vinegar based sauce onto the tomatoes.
Grind a cup’s worth of pieces of bread (bread with the crust sliced off) in the food processor and have the mozzarella and parmesan cheese out. Sprinkle the bread crumbs first, then the cheese on top. Sprinkle the remainder of the vinegar based sauce over the cheese. Return to the oven until warm.
Then take a picture at sunset so that you have a pretty purple tint in your picture : )
Savory Tomato Pie
1 pastry crust recipe, baked (Recipe Below)
5 fresh tomatoes
Freshly Ground Pepper
2 cloves garlic, minced
1 tablespoon fresh basil, minced
4 tablespoons minced (not super fine) onion
2 tablespoons balsamic vinegar
1 tablespoon white wine
3/4 – 1 cup bread crumbs
3/4 cup mozzarella cheese
3/4 cup parmesan cheese
Preheat oven 350 degrees
Wash you tomatoes then slice in half and slice each slice in half again. Cut out the green top. Set in bowl and sprinkle the balsamic vinegar, white wine, salt, pepper, basil, minced garlic and minced onion over the tomatoes. Let sit 10-15 minutes. Feel free to move around the tomatoes.
Take about 4-5 (depending on size) pieces of white bread and process them in your food processor until the mixture is crumby. Get out cheese.
Assort tomatoes in baked crust, pour half the balsamic vinegar mixture over the tomatoes and reserve the rest. Sprinkle the bread crumbs and cheeses over the top of the tomatoes and pour the remaining vinegar over the cheeses. Bake at 350 until just warm – 15-20 minutes.
Butter Crust Recipe
Recipe by Dana from Allrecipes
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a food processor combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate if you can.
2. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
3. Bake at 350 for about 20 minutes.
I’ve discovered the secret to great pie crust. It’s butter and ice water. Do not skip this step. Measure 1/2 cup of water into your measuring cup and put ice in it until it really is ice cold. Trust me, it makes a world of difference! Then pour our your ice and readjust your measurement to 1/2 cup again.