Warm Tomato Pie
From Sarah Leah Chase's Cold Weather Cooking
Crust
1 3/4 cups unbleached all-purpose flour
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
2 to 3 tablespoons ice water
Filling
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, chopped
3 tablespoons Dijon mustard
8 ounces mozzarella cheese, thinly sliced
2 large egg yolks
1 large egg
1 cup half-and-half
Salt and freshly ground pepper to taste
Topping
3 very large beefsteak tomatoes, sliced
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon dried Italian herb blend
1. Prepare the crust: Place the flour, sugar, butter, and Parmesan cheese in a food processor just until the mixture resembles coarse meal. With the machine running, add the lemon juice and 2 tablespoons of the ice water through the feed tube; process just until the mixture starts to gather into a ball. ( You may have to add up to 1 tablespoon more of the water.):Shape the dough into a thick disk, wrap in plastic wrap, and refrigerate 1 hour.
2. Roll out the dough on a lightly floured surface into a 12-inch circle. Line a 10 to 11-inch pie plate with the dough; trim and crimp the edges decoratively. Refrigerate while working on the rest of the recipe.
3. Preheat the oven to 400°F.
4. Prepare the filling: Heat the butter and olive oil in a skillet over medium-high heat. Add the onion and saute 5 minutes. Reduce the heat to medium and continue cooking until the onion is very soft, about 10 minutes longer. Brush the mustard evenly over the bottom of the pie shell, then top with the onion mixture. Lay the slices of mozzarella on top.
5. Whisk together the egg yolks, egg, and half-and-half. Season with salt and pepper and pour over the cheese in the pie shell.
6. Arrange the sliced tomatoes in circles to cover the top of the pie. Drizzle with the olive oil, then sprinkle with the garlic and dried herbs. Bake until cooked through and lightly browned 45 to 50 minutes. Let cool 15 minutes, then cut into wedges and serve.
Makes 8 servings.
I used several types of tomatoes on this pie because I had a handful of grape tomatoes left in the fridge. I also layered three types of cheese in the pie. It came across as a deep dish pizza meets a quiche. I should mention that Tremain returned as if on cue. I made a salad to go with.
From Sarah Leah Chase's Cold Weather Cooking
Crust
1 3/4 cups unbleached all-purpose flour
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
2 to 3 tablespoons ice water
Filling
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, chopped
3 tablespoons Dijon mustard
8 ounces mozzarella cheese, thinly sliced
2 large egg yolks
1 large egg
1 cup half-and-half
Salt and freshly ground pepper to taste
Topping
3 very large beefsteak tomatoes, sliced
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon dried Italian herb blend
1. Prepare the crust: Place the flour, sugar, butter, and Parmesan cheese in a food processor just until the mixture resembles coarse meal. With the machine running, add the lemon juice and 2 tablespoons of the ice water through the feed tube; process just until the mixture starts to gather into a ball. ( You may have to add up to 1 tablespoon more of the water.):Shape the dough into a thick disk, wrap in plastic wrap, and refrigerate 1 hour.
2. Roll out the dough on a lightly floured surface into a 12-inch circle. Line a 10 to 11-inch pie plate with the dough; trim and crimp the edges decoratively. Refrigerate while working on the rest of the recipe.
3. Preheat the oven to 400°F.
4. Prepare the filling: Heat the butter and olive oil in a skillet over medium-high heat. Add the onion and saute 5 minutes. Reduce the heat to medium and continue cooking until the onion is very soft, about 10 minutes longer. Brush the mustard evenly over the bottom of the pie shell, then top with the onion mixture. Lay the slices of mozzarella on top.
5. Whisk together the egg yolks, egg, and half-and-half. Season with salt and pepper and pour over the cheese in the pie shell.
6. Arrange the sliced tomatoes in circles to cover the top of the pie. Drizzle with the olive oil, then sprinkle with the garlic and dried herbs. Bake until cooked through and lightly browned 45 to 50 minutes. Let cool 15 minutes, then cut into wedges and serve.
Makes 8 servings.
I used several types of tomatoes on this pie because I had a handful of grape tomatoes left in the fridge. I also layered three types of cheese in the pie. It came across as a deep dish pizza meets a quiche. I should mention that Tremain returned as if on cue. I made a salad to go with.