Tomato Pie with Homemade Cheese Crust
Nothing says Summer like ripe tomatoes from your local farmers' market. These fruits are the power of the sun in a delicious bite. When nurtured ever so slightly, they can transcend into the heavenly realm.
A little salt goes a long way in pulling out moisture, slightly dehydrating and concentrating those flavors. Boost the flavors with some herbs like basil, thyme, and chives and pair it with an incredibly delicious homemade cheesy crust. The end result will have you returning bite after bite.
INGREDIENTS:
1 1/4 cups all purpose flour
½ tsp granulated sugar
1 tsp Kosher salt
1 stick unsalted butter, ½ in cube - placed in the freezer for 20
4 oz grated cheese, cheddar/Monterey jack/Colby jack
4 TBSP ice cold water
3 lbs ripe tomatoes, heirloom preferred
4-6 oz mozzarella cheese
⅔ cup basil packed, chiffonade
½ cup chopped chives
1 ½ tsp dried thyme
Freshly ground black pepper
Extra virgin olive oil
Grated parmesan cheese
Begin by sifting the flour, sugar, and Kosher salt into a bowl. Place into a food processor bowl. Add in a ½ stick of cubed unsalted butter that you placed into the freezer for at least 20 minutes. Pulse about 7 times and add in the remaining ½ stick of butter along with 4 oz of cheese of your choice (cheddar, Colby jack, pepper jack cheese). Continue to pulse until you have a coarse meal mixture and pea sized specks of butter.
Slowly pulse in about 4 TBSP of ice cold water 1 TBSP at a time. The dough is ready once you can pinch some of the crumbs together into a clump that holds its shape. Add more water if absolutely necessary.
Turn the mixture out onto a surface and lightly work the crust with the heel of your hand into a disc working it just enough to come together. Lightly dust the surface of the disc and wrap it in plastic wrap. Refrigerate for a minimum of 1 hour.
Place the disc between two sheets of parchment paper and roll out into a 13 in round. Place the dough into a 9 ½ in pie dish or cast iron skillet that has been greased with butter. Fold in the edges and crimp. Thoroughly poke the bottom of the crust with a fork and place the crust back into the fridge for 20 minutes to firm up. Preheat your oven to 350F.
Slice the tomatoes horizontally into ½ in. slice. Lightly dust both sides with Kosher salt and place the slices on top of paper towels. Let the tomatoes drain for 1 hour patting the tops of any excess moisture.
Line the crust with a sheet of parchment paper and place dry beans or pie weights on top. Bake at 350F for 20 minutes. Remove the parchment paper and weights and continue baking for 12 more minutes until golden brown all over.
Line the bottom of the crust with shredded mozzarella cheese. Arrange a layer of tomatoes topping them with some basil, chives, dried thyme, and freshly ground black pepper. Continue to place the ingredients layer after layer. Top with herbs and a ½ cup of grated Parmigiano-Reggiano cheese and place into the center of a 375F oven for 45 minutes until the top is browned. Let cool for 20 minutes or to room temperature. Finish by topping with a drizzle of extra virgin olive oil.
