Make Ahead

Summer Slab Pie

August 15, 2018
0 Ratings
Photo by What We Eat Gals
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 8-10
Author Notes

The slab-pie is the American cousin to the Galette and forefather to the pop-tart. It can be made into anything you see at the farmer's market! In this case, we used heirloom tomatoes, plenty of fresh herbs and local ricotta. Who says pie is only for dessert?

*Pie dough is adapted from Martha Stewart. Because Martha knows best. —What We Eat Gals

What You'll Need
  • Pie Dough
  • 5 cups All purpose flour
  • 2 teaspoons Sugar
  • 1 tablespoon Kosher salt
  • 2 cups Cold butter, (4 sticks) cut into cubes
  • 1 cup Ice water
  • Pie Filling
  • 4 Heirloom tomatoes, sliced 1/2 inch thickness
  • 2 cups Heirloom cherry tomatoes, halved
  • 1 cup Ricotta
  • 1 bunch Scallions, thinly sliced
  • 1 cup Basil, torn
  • 2 tablespoons Fresh thyme, minced
  • 2 Lemons, zested
  • 2 tablespoons Heavy cream
  • Salt and pepper, to taste
  1. To make dough: In a food processor, process dough’s dry ingredients. Once incorporated, add in butter cubes and pulse until broken up and flour looks sandy. Now, with the motor on, slowly drizzle in ice water. Stop the second the dough begins to come together. Dump onto clean work surface and knead 3 times until flour is just incorporated. Wrap tightly in plastic wrap, gently smoosh into the rough shape of a rectangle (this will make your life easier later on) and refrigerate for at least an hour and up to 3 days.
  2. Preheat oven to 375 degrees. Remove dough from fridge about 30 minutes before you’re ready to work with it. Slice dough into two pieces, one about two-thirds of the dough, the other about one-third of the dough. The fact that you wrapped this in the shape of a rectangle should help make this and rolling it out as a rectangle a little easier.
  3. On a floured work surface and with a rolling pin, roll the bigger slab of dough out into a rectangle a little bigger than a 15×10″ sheet pan. You want to be able to fold excess dough over to create the outside crust. Don’t be scared, it doesn’t have to be perfect. Move the dough and add more flour to your work surface as necessary to prevent sticking. Once you’re there (or as close to it as you’re going to get), transfer the dough to the sheet pan. Roll out the second slab of dough to approximately fit the top of the pie in a similar fashion.
  4. Lay heirloom tomatoes evenly in one layer on the surface of the dough. Sprinkle with a good amount of salt and pepper. Then dollop ricotta all over and sprinkle the rest of the herbs and lemon zest over top.
  5. Lay the second sheet of dough over the top. Fold the bottom layer’s excess dough over the top and either pinch or crimp the two dough slabs together. Next, brush the top lightly with heavy cream, poke it all over with a fork and sprinkle with salt and pepper. Into the oven is goes for about an hour. Check it after about 50 minutes. If the top is nicely golden, you’re good. I like to err on the side of well-browned versus just-bronzed, but that’s up to you.

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