Showing posts with label tomato pie. Show all posts
Showing posts with label tomato pie. Show all posts

Thursday, August 31, 2017

Fresh Tomato Tart #recipe @LucyBurdette



LUCY BURDETTE: I was thinking of making a southern tomato pie, a la Paula Dean, as our tomatoes are coming in thick and fast. But reading the recipe, a cup of mayonnaise? And all that cheese and butter and salt? Fortunately, an email came into my inbox from David Lebovitz, and he had a link to a rustic tomato tart. And then I remembered a high calorie version I'd prepared with puff pastry. I decided I could combine the three and hopefully come up with something delicious. I used David Lebovitz's tart dough (though with less salt,) which is easier than a piecrust. And the whole thing is less overwhelming than a Southern mayonnaise pie!

Ingredients

Two large ripe tomatoes, sliced thinly
Fresh basil, as much as you please (8-12 leaves), sliced
One shallot or a bunch of green onions, chopped
About 3/4 of a cup grated cheese (I used the end of a fresh mozzarella ball and some Swiss)
Grated fresh Parmesan for the top
2 tablespoons mayonnaise (or even less)
2 teaspoons mustard of your choice (I used my favorite Kozlic's Amazing maple)
Several drops or more Tabasco

For the crust

One and a half cups flour
4 1/2 ounces unsalted butter
Pinch of salt
One large egg
2 to 3 tablespoons cold water

Cut the butter into the flour. I did this using my food processor. Mix the egg with 2 tablespoons of water and beat together. Add this to the food processor and pulse until the batter holds together. Here's where you can add more water if you need, I did not. Roll this out between a sheet of parchment paper on the bottom and a piece of waxed paper on top. And transfer it to a baking sheet on the parchment paper and peel off the waxed paper.

Mix mayo with mustard. Spread the mayonnaise mustard mixture onto the bottom of the tart, leaving the outside edges bare. Arrange the chopped shallots over the mayo, followed by tomato slices and basil. Sprinkle the cheese over the top and fold in the edges. Bake at 385 until brown and bubbly, 30-35 minutes.










Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Thursday, July 23, 2009

Summery, Succulent Tomatoes

Riley Adams Food Blog Post pic It’s hard to beat summertime tomatoes.

Winter tomatoes are anemic shadows of the hearty summer variety. I won’t deign to buy them in winter, unless desperation drives me to it. Sometimes in winter, I’ll get Roma tomatoes at the store; their showy red pulls my attention from the bloodless tomatoes beside them.

In summer, it’s a different story. I step out my back door, pull tomatoes right off the vine, slice them and put them on bread. The drippier, the better.

For me, growing up in the South, summer and tomatoes are intertwined. I remember sweltering days when my mother drove us to the swimming pool for relief from the heat. We’d stop by the Farmer’s Market on the way and men fanned themselves with their straw hats as we picked through their tomatoes.

Neighbors would come by my parents’ house with a bag of tomatoes from their over-productive gardens and stay for a visit on the screened porch under the whirring ceiling fans.

Nowadays, you can still drive through any small, Southern town and see roadside carts filled with okra, snap beans, corn, and tomatoes.

One of my favorite summer treats is tomato pie. I’ll eat it hot from the oven or even eat it straight from the fridge for breakfast.

IMG_5328 Tomato Pie

4 tomatoes, peeled and sliced

10 fresh, chopped basil leaves

1/2 cup chopped green onion

1 frozen deep-dish pie crust (9 inches)

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper to taste.

Bake pie crust according to package directions. For the pie, preheat your oven to 350 degrees. Put your peeled, sliced tomatoes in a colander and sprinkle with salt. Drain in colander for 10 minutes. Pat with paper towels to remove excess liquid (and prevent the pie from being soggy.)

Layer in the pie shell as follows: tomato slices, basil, green onion. Season to taste with salt and pepper. Mix together the grated cheeses and mayonnaise and spread the mixture on the top of the tomato/basil/green onions.

Bake for 30 minutes or until the pie is light brown. Cool.

Enjoy!

The Memphis Barbeque Series, by Riley Adams (Elizabeth Spann Craig) will be released May 2010 from Berkley Prime Crime.

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Mystery Writing is Murder