Wednesday, August 13, 2014

Rosie Makes Tomato Pie.


 There's nothing quite like a just-picked tomato,
still warm from the sun.
I'm lucky enough to have a bumper crop this year,
so I've been coming up with all sorts of recipes.
Mr. Hawthorne canned his Salsa Ranchera yesterday
and today I'm making one of his favorites.
It's a sweet tomato pie.


Rosie’s Sweet Southern Tomato Pie

1 pie crust (Preferably your favorite homemade pie dough recipe, but the refrigerated, rolled-up ones will do in a pinch. Never use the frozen in tin pans.
About 2 ½ pounds tomatoes, peeled and thinly sliced (6-8 medium tomatoes)
1 tsp kosher salt
1 large sweet onion, chopped
½ cup chopped mixed fresh herbs – I used basil, parsley, chives, and thyme.
Freshly cracked black pepper for each layer
½ tsp sugar for each layer
Pats of unsalted butter
¼ cup mayonnaise
1 TB buttermilk
½ cup grated Gruyère cheese
½ cup grated Parmesan cheese
½ cup Brie cheese, in small pieces
¼ cup Panko breadcrumbs
10 Ritz crackers, crumbled
More pats of unsalted butter

Heat oven to 425°.  Press dough into a 9-inch pie pan.  Chill 30 minutes.  Line pie crust with foil and fill with dried beans to keep the crust from bubbling up as it cooks.  Bake at 425° for 20 minutes.  Remove beans and foil.  Shield edges with foil to keep from burning.   Bake an additional 5-10 minutes until bottom crust is browned.  Remove from oven and cool.  Reduce oven temperature to 350°.

Peel and thinly slice tomatoes.  Place slices in a single layer on paper towels and evenly sprinkle with a teaspoon of salt.  Let stand ten minutes, then pat dry with paper towel.

Layer tomatoes, chopped onion, and herbs in prepared crust, seasoning each layer with salt, freshly ground pepper, and ½ tsp sugar.

Top with a few thin pats of butter.  Sprinkle cheeses over top.  Stir buttermilk into mayonnaise and spread onto top of tomato pie. Sprinkle Panko and Ritz over top. Dot with additional pats of butter. Bake 30-35 minutes or until lightly browned.


 Peel and slice tomatoes.
Lay slices in a single layer on paper towels
and evenly salt the slices.

 
 Mince herbs. 
Your choice.
I used parsley, basil, chives, and thyme.

 Start layering.
Tomatoes, onions, herbs, salt, pepper, and sugar on each layer.

 Keep layering until you use everything up.
Dot top with butter.


 Add cheeses and spread mayonnaise and buttermilk mixture over top.
 Top with panko, crumbled Ritz, and thin pats of butter.

 Bake until nicely browned.
 
   
   








2 comments:

Sage Trifle said...

Your tomato pie looks scrumptious. I usually make a couple tomato pies during the season. I like your recipe--all the herbs, the mixture of cheeses, the sprinkling of sugar (I love the sound of that), but most of all the topping of Ritz crackers. Yummy, Rocquie

Rosie Hawthorne said...

Thanks, Rocquie! I like to use Ritz with panko. Gives it a tad more sweetness and a nice color. You could throw in some nice squash slices too.