Tomatoes are coming in by the droves right now… and although it is hot as blazes, tomato pie seemed like the perfect meal for last nights quick supper. Just a little prep work earlier in the day to make the crust and then we were in business for an easy and delicious supper alongside some other freshness from the gardens bounty.
For the crust you need:
2.5 cups All Purpose Flour
1 tsp salt
1 tsp sugar
2 sticks of butter cut into chunks
4-8 Tbsp ice water
Mix the flour, salt and sugar together.
Gently work the butter into the flour and incorporate until it resembles cornmeal
Add the ice water a couple of Tablespoonfuls at a time.
*Remember you can always add more…. but you can’t take it back*
Knead till you have a nice smooth crust. Just a few kneads, you want a light and buttery crust.
Split the dough in half and wrap each in plastic wrap and store pop it in the fridge for at least an hour.
(This recipe makes 2 pie crusts. You will use one for this recipe)
Once your dough has rested and chilled, you can take it onto a floured surface and roll out to the shape of your pie pan. Make small pricks with a fork over the crust and bake for about 10 minutes at 350*
When you are ready to assemble the pie, slice plenty of ripe tomatoes. I believe I used about 5 tomatoes. If you have different colors, it gives beautiful contrast.
5 tomatoes sliced
1 cup cheddar cheese
1 cup mozzarella cheese
1 cup mayonnaise
10 fresh basil leaves or 2 Tbsp dried basil
1 Tbsp chives
1 Tbsp oregano
Salt & Pepper to taste
Layer tomatoes into pie crust. Mix remaining ingredients together and scoop on top of tomatoes evenly. Bake at 350* till cheese is melted and beautifully browned.
So. So. Sooooo stinkin good.