It’s officially Tomato Season. My office gardens have been holding on to green tomatoes for the last few weeks and this is the first week they’ve started to ripen, so I happily plucked a handful off the vines. I’ve made a couple of great tomato salads this week and still had a couple tomatoes left over, so I took them with me to my parent’s house to use them for dinner. Imagine my surprise when I walk in and they have boatloads of heirloom tomatoes on their counter. I instagrammed a few of them and asked what to make and got a bunch of great answers, but Tomato Pie was one that kept coming up. I remembered a great recipe for one that was posted in Garden & Gun that I never got around to trying last year. It was perfection. Absolute perfection, I tell you. I think I’m going to remake it for dinner tomorrow night so Sam can try it.
4 shallots, minced
3 garlic cloves, minced
4 tbsp. extra virgin olive oil, divided
1 tbsp. Dijon mustard
9-inch pie shell (homemade is ideal)
1 lb. assorted heirloom tomatoes, sliced ¼-inch thick
3 oz. cheese, crumbled (G&G recommended goat cheese, but I didn’t have any so I used Gruyere and White Cheddar)
½ oz. fresh basil chiffonade
1 tbsp. Grenache vinegar
½ cup fresh bread crumbs
1 oz. grated Parmesan cheese
Salt and pepper
Preheat oven to 400 degrees.
In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
Place pastry dough in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.
In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.
Bake 30 minutes, or until topping and crust are golden brown.