This summer tomato pie invites the rustic spirit into your kitchen. Imagine a kitchen garden, a cottage deep in the meadow. A crisp morning in the Mediterranean. Let the preparation be a ritual- this one takes time, but it pays off, plus it's a great recipe if you're stuck with loads of tomatoes!
Prep Time
3 hours and 20 minutes
Ingredients for tomato pie:
Method of preparing the tomato pie:
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Flour a surface and roll the dough into a 13-inch circle. Lay it on a 9-inch pie pan and trim the edges, leaving a 1/2-inch border.
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Chill for 1 hour or freeze for 30 minutes. Meanwhile, remove the seeds from the tomato slices. Arrange them flat on a towel-lined tray, sprinkle with salt and let sit to drain for 30 minutes.
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Whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using). Stir in the cheddar cheese, blue cheese, scallions, parsley, dill, and black pepper.
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Preheat the oven to 425°F. Sprinkle the cornmeal at the bottom of the crust. Pat the tomatoes dry and using only 1/3 of them, arrange a flat layer on the cornmeal. Overlap the slices so they cover the entire crust. Top with 1/2 of the mayonnaise mixture and repeat- another layer of tomatoes and then mayo mix.
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Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
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Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375°F and bake 30 minutes more, until the center is golden brown.
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Let it set for 90 minutes. Garnish with thyme and serve.
Source: https://www.thepioneerwoman.com/
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