Food,  Spicy,  Vegetables

Tomato Pie (wait…what?)

August 9, 2010 /

Yes. You read it right..tomato pie. Tomatoes are in season right now, and I know, I know…you are supposed to make salsa and tomato sauce with the leftover 101 tomatoes you have from your garden…welllll, I decided to break from the mold and try something new. Yup, you guessed it, tomato pie!

Fair warning: this is pretty time consuming recipe…then again, I don’t know of too many pies that aren’t pretty time consuming 😛

OK, so let’s begin, shall we?

Ingredients for pie Crust:

1 stick of butter (unsalted)

1-1/4 cups all purpose flour

1 teaspoon salt

1 teaspoon sugar

2-4 tablespoons (very) cold water

Directions for Pie Crust:

Freezing the butter will be your safest bet for this pie crust. Cut the butter into 1/2″ cubes. Put flour, salt, and sugar into food processor and pulse 3-4 times. Place butter into food processor and pulse until butter is combined with dry ingredients and resembles small peas. Place water, 1 tablespoon at a time, into processor. Pulse until dough begins to clump together (good way to tell it is done is to take a pinch of the dough between your fingers and if it holds together it is ready, if not, add more water).

Pour dough onto flat surface and start to mold into disc/mound. DO NOT KNEAD. You should be able to see little bits of butter in disc. Wrap with plastic and place in refrigerator for at least 1 hour.

Take dough out of refrigerator and place onto flat surface that you have lightly floured. Roll dough out to about 1/8″ thick. Make sure you keep checking the bottom so it does not stick to surface. Place into 9″ pie plate and shape to plate with fingers. Freeze dough in plate until you are ready to bake.

For this particular pie, you need to pre-bake the pie crust. Preheat oven to 350°F. If you are using a homemade crust like I did, line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes. If you are using a store bought pie crust (which is totally fine!),  place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen store bought crust, you’ll need to cook it a little longer.

Okey dokey, so we got our pie crust cookin’! Time to prep the rest of the ingredients.

Ingredients for Tomato Pie filling:

1- 9″ pie shell (obviously!)

3-5 tomatoes (I sliced these thinly but you can cut them however you like, just make sure you get ALL the juice out of them)

1/4 cup basil (around 8 leaves)

2 cloves of garlic

2 cups cheese mixture (ricotta, shredded mozzarella, shredded parmesan)

1 teaspoon (or to taste) Frank’s hot sauce or Tabasco

Salt & pepper to taste

Directions for Tomato Pie filling:

Preheat Oven 350°F

Slice up the tomatoes and place them on paper towel to get all the excess juice out of them (it will make your pie soupy if you don’t do this)

Combine the cheeses, salt, pepper, and hot sauce into bowl and mix together until it resembles what I call a “gooey snowball” haha 😛

Line and layer the pie crust with your tomatoes, garlic, and basil (I threw parmesan in there as well for a little extra hold for the tomatoes when they cooked)

Smooth over cheese mixture on the top of  layered tomatoes. It is pretty sticky and it helps to wet your finger tips to smooth out the cheese. Put the pie into the oven and let cook anywhere from 35-45 minutes or until the cheese is browned and bubbly.

Take out of the oven when top is brown and let sit for at least 20 mins! This pie has to set up a little bit.

You know what to do next! Enjoy with some red wine and a small salad (the wine above was perfect for this dish!)! 🙂

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