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Author Notes: I was eating a black bean burger with salsa and sitting beside me was a peach from my CSA. I love peach salsa, so I figured, why not top off the sandwich with some slices of peach? And then I thought, if I like tomato and peaches together in salsa, why not in a pie?! A delicious summer pie.
So, I took the pie crust recipe from the autumn food52 star, the butternut squash and roasted garlic galette (http://www.food52.com/recipes/7329_butternut_squash_and_roasted_garlic_galette) and went from there. —mdubs
Serves 4 as appetizer or with sides
- 3/4 cup whole wheat flour
- 1/4 cup semolina flour
- 1/2 teaspoon kosher salt
- 6 tablespoons chilled, unsalted butter cut into small pieces
- 2-4 tablespoons ice water
- Put the flour, semolina, and salt in a bowl (feel free to use a food processor if you have one) and mix.
- Add the butter and mix into the flour until it looks like small peas.
- Add the ice water, 1 tablespoon at a time, until the dough sticks together (when you gather the dough in your fingers and it sticks together without crumbling, it’s ready).
- Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
- 2 tablespoons butter
- 1.5 tablespoons sugar
- 1 onion, thinly sliced
- 2 peaches, sliced
- 2 large tomatoes (more if they're smaller), thinly sliced and seeds removed
- 1/2 cup parmesan cheese
- 3/4 cup mozzerella cheese
- 2-5 basil leaves
- Preheat oven to 400 F. Then put a 1/4 inch of water into a pan and heat until boiling. Once boils, add onion and cook for five minutes. Dry onion with a paper towel.
- Add butter and sugar to pan and heat, then add onion. Cook onion for 15-20 minutes to carmelized, watching carefully towards the end so that the onions don't burn.
- Roll out dough on a floured surface so that it is about 1/4 inch thick.
- Arrange alternating slices of peach and tomato (to the best extent possible- definitely won't be as neat as just peach or apple slices, but I promise it will look pretty anyway). Once dough is pretty much covered, fold over the edges. Place in oven for 10 minutes.
- Take pie out of oven, topping with small slices or shredded mozzerella, then adding the carmelized onion. Finally, shred roughly 1/2 cup of paremsan (buy the good stuff- it's worth it) over the top of the pie and place back in the oven for about 15 minutes or until golden brown.
- Place pie on a cooling rack, adding some fresh basil and enjoy.
- If you want, you could definitely add arugula or maybe some balsamic vinegar to this, to really amp up the flavor.
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
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How to make bouillabaisse.
Just shrub it off.