Tomato Pie

By • August 6, 2013 0 Comments

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Author Notes: This is one of those dishes I have been making forever. I'm not sure where it came from but I bet it is a variation on one of the many vegetable pies my step-mom used to make for me in college. It really works (and looks) the best if you use a wide variety of tomatoes.Summer of Eggplant

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Serves 6

  • 3.5 pounds tomatoes
  • 1/2 cup 2 tbsps. basil, torn
  • 8 ounces mozzarella cubed or I use boccacini cut in half
  • 3/4 cup Parmesan, grated
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • salt + pepper
  • 2 pastry sheets for a 9" pie, I use Thomas Keller's pate brisee recipe, store bought is also fine (which is pictured here)
  • 1 egg
  1. Chop and seed the tomatoes. Cut in to 1/2" chunks or in half if using grape or cherry tomatoes. Dry them on paper towels.
  2. Drain and cube the cheese. dry as well on paper towels. The idea is to remove the moisture so the pie doesn't end up soggy.
  3. Combine the first three ingredients, toss and sprinkle with olive oil, garlic powder, salt and pepper and toss again to coat. Preheat the oven to 350. whisk the egg.
  4. Line a pie pan with one sheet of pastry and pour pie filling in, top with remaining pie shell, crimp edges to close, brush top of pie with the egg wash and using a fork prick several times to vent
  5. Place in oven and cook for approximately 40 minutes or until the crust is golden. Cool pie for 20 minutes prior to slicing. If the edges start to get prematurely brown wrap with aluminum foil.

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