Tuesday, July 26, 2011

Summer Recipe

Tomato Pie (or tart, depending on the kind of pan you have)

This is a super easy, versatile recipe that is great for brunch, lunch, or light dinner. Great for a buffet meal too!

Crust (taken from The Modern Baker by Nick Malgieri given to me by the lovely Elizabeth Mitchell, my sister-in law) is light and flaky. It adds a rich flavor element without detracting from the main ingredients.

Rich Pie Dough Ingredients:
1 1/2 c. all purpose flour
1/2 t. salt (I used sea salt)
1 t. baking powder
10T cold unsalted butter cut into small pieces (12-20 pieces)
1 large egg
1 large egg yolk

The easiest way to make this dough is in the food processor (Thank you Lindsey Porter for lending me yours).

1. combine dry ingredients with butter in the food processor and pulse at least 20 times until butter and dry ingredients are thoroughly combined. It will look like sand.

2. add the egg and yolk and pulse the food processor until the dough begins to form a ball.

3. on a floured work surface, turn the dough out and use your hands to press the dough into about a /2 inch thick disk. Make sure your dough isn't sticking to the surface. Add more flour when necessary.

4. roll out the dough so that it fits your pan. The book gives a great guideline for this (honestly, I didn't measure my rolled out dough, I just eyeballed it). Here's the guideline: for a 1 inch deep tart pan, the right size is about 3 inches larger in diameter than the pan. For a standard 9 inch pie pan, roll the dough to 13 inches in diameter.

5. transfer the dough into your pan, do not grease the pan. I have no good method for getting the dough from the work surface to the pan. You can look up a million different ways, but it'll probably tear anyway. Just go with the flow and repair the rips. It's not a big deal.

preheat oven to 350 degrees

Here's the fun part- the filling which actually has no specific measurements! You will need:

-fresh tomatoes, any kind. I used about 3 large heirloom tomatoes and almost a whole pint of red, orange, yellow and purple cherry-sized tomatoes.
-3-4 slices of thick cut peppered bacon cooked and diced
- 1-2T brown deli mustard
- 1 large clove garlic
- 1 shallot
-1/2 medium yellow onion
- 1/2 ball fresh mozzerella
- shredded hard cheese (think asiago, parmesean etc.)
- fresh basil
- fresh cracked pepper

1. finely chop the shallot and onion into thin slices, mince the garlic clove then soften over medium heat. You may want to add just a little bit of olive oil. You don't want to add too much because it will make your crust soggy.

2. as the onion mixture softens, slice tomatoes, mozzerella and bacon. and set aside

3. cover the bottom of the pie crust with mustard. Don't use a ton, its purpose is to add a little flavor. You don't want it to overpower the dish.

4. spread onion mixture over the top of the mustard followed by layering slices of the mozzerella.

5. layer your tomatoes starting with larger tomatoes on the bottom. You'll want to make sure tomatoes are in pretty tightly so that the pie holds together when you cut it. I pressed the tomatoes down after each layer. Don't press too hard because you don't want to squeeze out the juices.

6. sprinkle the top with diced bacon and finish with the shredded hard cheese.

7. bake until it looks done...maybe 30 minutes? Just watch the crust. It's ready when it starts turning brown.

8. when it's finished, sprinkle with torn basil leaves and let it rest at least 15 minutes before you cut it.

Special Note- resist the urge to add salt to the pie filling. It will make your tomatoes sweat and it will make your pie fall apart.

I served this pie with a blackberry and blueberry crisp. I can't even give you the recipe because I have no idea how to tell you I made it.

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