12 minutes ago
Tuesday, August 9, 2011
This should be my biggest problem in life. Too many tomatoes.
I wait all year for the damn things, then they all come at once. Even with what the squirrels steal, we still have too much.
What to do with them keeps me up at night (not the squirrels, the tomatoes). This week it's bruschetta, pasta with raw tomatoes, gazpacho, Caprese salad, tomato sandwiches and my annual tomato pie.
Last night I thought up a new concoction for this delicious treat.
Bon Appetit had an interesting recipe that used cider vinegar and some sugar in with the mayo. Not sure what its purpose was, but it was great.
You can use any herbs you like and make any pie crust recipe you like.
I used Martha's tried and true pate brisee recipe and it insured a crisp crust when baked in an aluminum pie tin.
I took a tip from Bon Appetit and laid paper towels on baking sheets, layering the tomato slices on them so they drained most of the moisture out. Good idea.
You can switch up the herbs and cheese to use whatever you have. Mozzarella, cheddar or Gruyere would be a great choice. And for herbs you can use scallions, chives, basil, parsley, thyme, dill or a combination of all, like I did.
Stacey's Jersey Tomato Pie:
1 pie crust to fit a 9" pie dish
1 tbsp cornmeal for sprinkling on the bottom of the pie shell
2 lbs. heirloom tomatoes, sliced (I use 4 large heirlooms)
1 cup of grated sharp cheddar, mozzarella, or Gruyere cheese
1/4 cup grated Parmesan cheese
1/4 cup Hellman's real mayonnaise
handful of chopped scallions
handful of chopped basil leaves
handful of chopped chives
handful of chopped parsley
1 tsp sugar
1 tbsp cider vinegar
1/2 cup of fresh breadcrumbs mixed w/ some of the parmesan cheese for the top
Slice the tomatoes and lay them on paper towel lined baking sheets. Sprinkle them with kosher salt and cover with another layer of paper towels. Let sit 30 minutes, so most of the moisture drains out of them.
Fit the dough into a 9" pie tin and sprinkle with some cornmeal.
Mix the cheese, herbs, mayo, vinegar and sugar together and season w/ salt & pepper.
This mixture will be divided in half.
Spread some of the mayo cheese mixture on the bottom of the crust.
Next layer some of the drained tomatoes, overlapping each other.
Now spread the rest of the mayo cheese mixture and a second layer of tomato slices.
Place the 1/2 cup of fresh breadcrumbs on top of the tomatoes and drizzle with a small amount of olive oil. I sprinkled some fresh thyme on top too.
If you have overlapping edges of dough, fold them over the tomatoes, to create a secure package.
Place in the oven for 40 minutes at 400F. Let rest at least 30 minutes so tomatoes have time to firm up and cool.
Now I can sleep at night and stop worrying about what to do with the damn tomatoes.
It's a beautiful thing.