I am so. Freakin‘. Excited. for tomatoes. While I’ve been busy crying over my one lone tomato on my plant at home (with two new potentials as of last night, yippee!), my CSA has delivered. I got to take up to 3 pounds with last week’s pick-up, and you better believe I took every last ounce. I’ve been eating them on toast for breakfast and lunch (well, not in the same day…yet…) I’ve mixed them up in a salad. I’ve eaten them raw, just a sprinkle of salt, dripping down to my elbows.
And then I made this pie.
Believe it or not, this is doable on a weeknight. I mixed the dough as soon as I got home, threw it in the fridge while I worked out (Side note: I can’t move my arms.), put the pie together, and then showered while it baked. It is surprisingly easy! If you make the dough the night before, it will come together even faster.
And boy, is the payout worth it.
This is a wonderful way to enjoy the best of summer’s bounty. I anticipate this becoming part of our regular dinner rotation. I hope you’ll make it part of yours, too!
Tomato PieYou can use all sliced tomatoes if you have enough — since it’s still early in the season for me, I supplemented with halved cherry tomatoes. If you bake this on a silpat, you can roll the dough right out on top of it. I used a piece of plastic wrap between the crust and the rolling pin for minimal mess. Takes about an hour twenty, start to finish (only about 20 minutes hands-on), serves 2-3 as a main or 8 as a appetizer.
For the crust:
- 6 oz whole wheat pastry flour
- 4 oz cold butter, cut into small cubes
- 1/3 cup ice water
- 1/2 tsp salt
For the pie:
- 4 slicing tomatoes, or 2 + 1 cup of cherry tomatoes, halved
- 2-3 tbsp pesto
- 2 oz goat cheese
- salt & pepper
- Make the crust: Put the flour, salt, and butter in the bowl of a food processor and pulse until it resembles coarse sand. Turn the processor on and slowly pour in the water; run until the dough turns into a ball (for the most part). Scrape out the dough onto a large square of plastic wrap, wrap up, and place in the fridge for at least 30 minutes.
- While the dough is chilling, slice the tomatoes. Lay on a couple layers of paper towels, sprinkle with salt and press another layer of paper towels on top. Let drain for several minutes.
- Preheat the oven to 400 degrees, using convection if you have it (it’s summer, we don’t want the oven on any longer than necessary!). Roll the crust out onto a silpat to a thickness of 1/8th of an inch (12-14 inches in diameter). Brush the pesto onto the crust and top with the tomatoes. Distribute the goat cheese on top.
- Slide the silpat onto a baking sheet and bake for 30-40 minutes, until crust is golden brown, the tomatoes have shriveled a bit, and the cheese is browned.
- Let cool a few minutes (take a few pics, why not, it’s gorgeous!), cut into slices, and serve.
(Sorry not sorry for the gratuitous photos. But isn’t it loverly?)