Monday, July 5, 2010

Summer Pie

While digging through the goodies at the farmer's market on Sunday, I came across these big beautiful and very ripe heirloom tomatoes. 
On the spot I decided I needed to make tomato pie.  Very easy dish, especially if you buy the pie crust.  Eat it cold and you have yourself a perfect lunch or dessert.
Traditionally a southern recipe with a mayo topping; I'm putting my northern twist on it.

2 heirloom tomatoes (I used German Johnson)
1 field tomato
1 green field tomato
Dash of salt
1 medium yellow onion or leek chopped - I highly suggest leek, but I'm broke this week and cannot  afford it 
12oz of ricotta cheese
1 cup of shredded mozzarella
1 egg
Some fresh basil chopped

1 9" pie crust and pan

Pie Crust Recipe:
1 cup flour (whole wheat pastry)
6 1/3 tablespoons cold butter
1/2 teaspoon of salt
1-2 tablespoons of cold water

Start by slicing your tomatoes 1/4 of an inch thick and placing on towels to absorb moisture.  Sprinkle with salt.  These guys will need to sit for 20 or so minutes.

Preheat your over to 425.

Begin your pie crust.  Mix flour and salt.  Add butter.  Use either pastry cutter or your hands to break up the butter in to small pebble-ish sized pieces.  You want an even amount of butter throughout the flour but don't let it melt.  Add the cold water 1 tablespoon at a time.  DO NOT OVER DO IT.  If your put too much water in the mixture, you are going to have a hard time fixing it.  Move quickly, but carefully.  Keep it dough cold.

Roll out dough carefully on a floured surface.  Place carefully in your pie pan. Poke with a fork across the bottom of the pan.  Bake for 8-10 minutes or until light golden brown.

While pie is pre-baking saute the onions in a skillet with a touch of butter.  Cook until transparent.  And if your multi-tasking skills are up for it, in a large bowl mix ricotta, egg and mozzarella.  

When crust is done place on rack and assemble the rest of your ingredients.  Spread the onions across the bottom of the pie crust.  Then layer the tomato slices evenly with green slices in the middle or towards the top.  Sprinkle the basil over the tomatoes, and top with ricotta mixture, covering all the tomato bits.

Bake for 20-30 minutes in the oven you had blaring this whole time.

This recipe is best made in the morning before the heat of the day settles in, then you can enjoy its awesomeness that afternoon or evening.    Enjoy.

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