You say tomato, I say...

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Long hot days, shorts, flip flops, and juicy red ripe tomatoes; it must be summer! I look forward to eating those first tomatoes of the summer, all year. I love eating them anyway, on a sandwich, in a salad, or even just sliced with a sprinkle of salt. In the July issue of Southern living, they have a whole section dedicated to fresh tomato recipes. This one for tomato pie caught my eye. I had about 6 super ripe tomatoes (from my parents farm) that I needed to use, so I decided to make the tomato pie. It is fabulous! Flaky crust, lots of fresh herbs, and of course tomatoes, all baked together under a little cheese...amazing! This is the perfect recipe for in season, really ripe, tasty tomatoes. I would not recommend making it with your run of the mill grocery store tomatoes.Find a farmers market, farm stand, or farm trail, near you, get some tomatoes and enjoy a true bite of summer.

Tomato Pie
Virginia Willis, Southern Living 
JULY 2012 
Printable Recipe

For the crust:
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 Tbsp. ice-cold water

For the filling:
2 1/4 pounds  very ripe 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 thyme, chives, parsley,and basil)
1/2 cup freshly grated Swiss cheese
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup mayonnaise 

Method:


The crust: 

Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
Preheat oven to 425°. Unwrap pie crust dough, and place on a lightly floured surface; sprinkle with flour. Roll the dough to 1/8-inch thickness.

Place the rolled out 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, crimp a decorative edge, if desired. Chill 30 minutes or until firm.
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.
Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack.
For the filling:

Reduce oven temperature to 350°. Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes. Meanwhile, sauté onion and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until tender. Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in the cooled pie crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over the top of the pie.
 Bake at 350° for 30 minutes or until lightly browned. If needed, shield the edges of the crust with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Celebrate Summer!