Pie

Cheddary, Mustardy, Tomatoey—and a Quick Dinner to Boot

August 28, 2016

Few ingredients, if any, aren't transformed and improved upon by pie crust. Take sweet ingredients (stone fruit, yogurt, apple cider), pantry staples (coconut, oatmeal, tahini), or savory foods (Swiss chard, chicken, mushrooms): Wrap them up in a buttery, flaky pie crust and every single one becomes immensely more delicious.

Photo by Posie Harwood

The fantastic thing about pie crust—especially when making galettes—is that it doesn't need to be neat and tidy. Instead of fussing about crimping fancy edges and measuring your pie crust to fit a pie plate, take an easier route: Mix up a batch of dough (try this one, this one, or this one if you don't have a favorite yet), roll it thinly, and fold it up around your ingredients of choice to create a simple and humble galette.

Photo by Posie Harwood

In the summer, I like to stop at the farm stands on my way home. I pick out what looks most appealing, which these days is tomatoes, tomatoes, tomatoes, and then fold them up snugly in a buttery pastry crust. Add a simple salad and there you have it: dinner!

Photo by Posie Harwood

Although this technique can be as basic as a single ingredient inside a galette crust, adding a few more flavors can elevate your meal without much effort. Today's recipe (which I discovered via Cabot cheese) is a perfect example. Start by rolling out a basic pie dough into a large circle. Add a thin layer of grainy mustard, then a few handfuls of sharp cheddar cheese, then slices of ripe summer tomatoes before folding up the edges of the crust and baking. I like to sprinkle some fresh or dried herbs (thyme, oregano, and rosemary are nice) and flaky sea salt over the top, too.

Photo by Posie Harwood

When tomatoes are at their peak, this is an excellent summer dinner recipe to have in your back pocket (and a good reason to keep pie dough in your freezer). Now, go pour yourself a glass of rosé and have at it while summer lingers!

Posie Harwood is a writer, photographer, and food stylist based in New York. You can read more of her writing here.

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Pie for dinner! Pie for dinner! What else makes a killer savory tart in the summertime? Give us some ideas in the comments.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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8 Comments

Michele September 18, 2016
I finally made this a couple of nights ago. I was really desperate to do it as I had some beautiful heirloom tomatoes and I am afraid I cheated a bit and used some frozen pasty I had in the freezer. It was delicious and disappeared so fast. I still have some of the tomatoes left so am going to have a go making pastry this week. Thank you so much for this great recipe.
 
sweetpotato September 17, 2016
I made a smaller galette for two and it was insanely good; the unexpected quip of mustard adds just the right tang. Makes me want to churn out some pie dough before the last of the summer heirloom tomatoes recede into memory.
 
Candice September 2, 2016
I had all of the ingredients on hand and an excess of beautiful heirloom tomatoes, so I made this on a whim as a 'side' to a dinner, and it was the talked-about dish - my guests kept referring to it as 'really good pizza,' which made me laugh (it didn't taste like pizza to me). Easy + nice recipe!
 
Michele August 29, 2016
Complete non-pie maker here......looks so wonderful I am going to have to try this. But, which of the 3 dough recipes would be the most forgiving??
 
Author Comment
Posie (. August 29, 2016
A lot of people swear by the Cook's Illustrated foolproof one (https://food52.com/recipes/24966-cook-s-illustrated-foolproof-pie-crust) which uses vodka. Personally, I always prefer the simpler version which is included in the recipe in this post. Just keep the ingredients cold and try not to overwork the dough and it'll be great! Good luck.
 
Carolyn K. August 29, 2016
Pie for dinner anytime! Beautiful job, recipe and images!~Carolyn @ Cabot Creamery
 
Author Comment
Posie (. August 29, 2016
Glad you approve, Carolyn! :)
 
Merrill S. August 28, 2016
I'm going to have to make one this week!