Tomato Pie – A Variation

This week Elise at Simply Recipes posted a recipe for Tomato Pie.  After seeing her photos and reading her description, I knew it was going on our menu this week.  We’ve been out of the country and I had some catching up to do with CSA produce in the fridge and tomatoes in the garden.  I had thought about taking the CSA box with me, since I’d be cooking on vacation, but didn’t want to be hassled at the border.

On Monday night I put together the 3-2-1 pie dough from Michael Ruhlmann’s Ratio and refrigerated it overnight to rest.

raw pie by you.

I strayed from Elise’s recipe by sauteeing diced patty pan squash and onions.  They’re hiding there underneath those gorgeous tomatoes and basil.  I used some heirloom tomatoes and basil from my garden plus cherry tomatoes from my CSA box. 

Think of this recipe as a pool party.  Everyone in the pool!  What’s in the fridge that needs to be used? Just make sure all the veggies are squeezed dry really well.

unbaked pie by you.

I substituted some brebis cheese (A fresh sheep’s milk cheese similar to chevre) for some of the mayo to give it some extra tang. 

I realized while I was throwing the cheese mixture together that it’s pretty much the same type of recipe they use down South for pimento cheese.  Image this stuff spread on crackers or on a toasted cheese sandwich!  Thunk! (I just fainted in ecstatic anticipation).

baked pie by you.

What we have here is what Alton Brown would call GBD, or golden brown and delicious.

pie with salad by you.

I served it with some salad greens and buttermilk ranch dressing.

I’m already dreaming of variations using pepperoni, spicy sausage, eggplant, mushrooms, feta, greens . . .

Ingredients

1 9-inch pie shell
1/2 yellow or red onion, chopped
2-3 cups diced summer squash of your choice
3-4 tomatoes, cut in half horizontally, squeezed to remove seeds and excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes. Squeeze the chopped tomatoes again in a towel or potatoe ricer.
1/4 cup sliced basil (about 8 leaves)
2 cups grated cheese (Anything you’d like.  This time I used a pepper gouda)
4 oz. soft cheese such as chevre or brebis* (optional)
1/2 cup mayonnaise (If you don’t use the soft cheese, increase mayo to 3/4 cup)
1 teaspoon (or more to taste) Tabasco
Salt and freshly ground black pepper

Method

Preheat oven to 350°F. If you’re using a commercial pie shell, pre-bake according to the directions. If you are using a homemade crust, freeze the crust for about 15 minutes, then line the crust with greased foil and parchment filled with pie weights and pre-bake it for 20 minutes, then remove lining and bake an additional 10 minutes.

In the meantime, saute onions and squash in a little olive oil  over medium high heat until tender/crisp, about 10 minutes. Squeeze out as much moisture as you can like you did for the chopped tomatoes

Sprinkle the bottom of the pre-cooked pie shell with sauteed veggies. Spread the chopped tomatoes over this. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, soft cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. Spoon the mixture onto the top of the vegetables and then spread to cover.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Serves 6.

*Pronounced breu-bee.  I used a fresh brebis from Butler Farms in Wisconsin.  Here’s a nice little article about them.

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One Response to “Tomato Pie – A Variation”

  1. Maureen Says:

    Tried tomato pie last night and it was terrific! Used feta cheese, along with gouda and mexican shredded cheese. Also a bit of red pepper along with the zuchini and onion. Every raved about it…..

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