Cheesy Tomato Pie

August 12, 2014 § 1 Comment

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The time we have all been waiting for has come. Summer tomatoes are here! My favorite way to eat them is the famous tomato sandwich- sliced thickly, sprinkled with a good flaky sea salt, homemade mayo on sourdough bread.

But one can only eat so many tomato sandwiches.

So besides making quarts of sauce and salsa and watching them sit on my counter I thought I’d put them into a pie, a savory, cheesy, quiche-like pie. Now you could easily buy a ready made pie crust and just put the ingredients in, but if you know me, I can’t do that. It just doesn’t taste the same. But that’s just me. Don’t let that stop you from making this, it’s easy and delicious and even better the next day.

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You probably have all the ingredients in your kitchen: flour, butter, cheddar, eggs, mayonnaise and those tomatoes. You can stick with this simple recipe or doctor it up a bit, adding some bacon or ham, chunks of sausage, or even change the cheese. Try goat or feta as long as you keep the basic tomato thing going.

It’s great for lunch, brunch or even a light dinner with a salad and some sautéed zucchini, another one of those vegetables you can’t eat fast enough.

Ingredients for Crust:

2 cups flour, I use white spelt

1 3/4 sticks unsalted butter, cut into chunks

1/2 tsp salt

1/4 cup ice water

Ingredients for filling:

4 large tomatoes

2 cups grated cheddar

1/2 cup mayonnaise

1/2 tsp Dijon mustard

2 eggs, beaten

fresh basil leaves, about 1/2 cup, julienned

a little salt and pepper to taste

 

Mix flour and salt together, then add the butter and cut in with your fingers, or put in food processor and pulse a few times until the butter is the size of peas. Add the ice water until the dough just holds together, press into a ball, flatten and refrigerate at least an hour.

Preheat the oven to 400 degrees.

When you’re ready, roll out the dough then press into a 9″ pie dish.

Bake in the preheated oven for 8 minutes while you mix cheese, mayonnaise, mustard, eggs, salt and pepper to taste in a small bowl.

While you’re waiting for the crust in the oven, cut the tomatoes into slices, not too thin, put into a colander, then sprinkle with salt to let the water drain out. About 10 minutes or so will do.

Pat the tomato slices dry, then place on top of pre baked crust.

Top with the basil, then spread the cheese/egg mixture over all.

Bake about 25 minutes until nice and brown.

Try to wait before cutting into this, it’s best served lukewarm.

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