OH MY, TOMATO PIE

(This recipe is adapted from Ashley Christensen’s “POOLES” cookbook)

4 large tomatoes (beefsteak or heirloom) the very best you can find
Sea salt
1 piecrust shell (9 inch) pre-baked and cooled (I use Pillsbury ready to roll out)
2 large eggs
1 1/2 cups Mayonnaise (Duke’s of course) 
1 teaspoon Dijon mustard
2 teaspoons fresh thyme leaves
12 leaves fresh basil, slivered
2 scallions (white and tender green parts) chopped
Bacon bits (optional, if you have extra bacon on hand, why not)
1 pound extra sharp cheddar cheese, grated
Freshly ground black pepper

Fill a pasta pot with water and bring to a boil. Fill a large bowl with ice for a water bath. Gently drop tomatoes into boiling water and watch carefully to notice when skin starts to pull away. This happens quickly about 1 minute and as it does remove to ice bath to stop the cooking. When cool, core the tomatoes and remove the skin. Cut into 1/4 inch slices and place on a draining rack. Heavily salt with the sea salt to help get rid of the moisture. THIS IS KEY! Who likes soggy tomato pie? Let drain for as long as possible (at least 1/2-1 hour). Ashley Christensen learned a trick from her mother to spin in a salad spinner in 4 batches to drain even further.

Preheat oven to 350°. Meanwhile, remove dough from refrigerator and let stand for 20 minutes to come to room temperature. Remove from sleeve and roll into an un-greased glass pie pan pressing lightly against bottom and sides. Crimp around the sides in a manner of your choice. If you have the time stick the pie crust in the freezer for a bit. Line the shell with parchment paper and fill with dry beans or rice to prevent shrinkage. Bake for 30 minutes, remove the parchment and beans and continue to cook until golden brown, about another 15 minutes. Let cool on a rack.

For the custard, whisk the eggs in a mixing bowl. Add mayo, mustard, thyme, and basil. When thoroughly mixed add the scallions.

Layer the bottom of baked pie crusts with a handful of the cheese, not so much that it entirely covers the bottom; you want the custard to drip through the cheese. Layer the cheese with about one-third of the tomatoes and freshly grind pepper over the tomatoes. Pour one-third of the custard over the top of the tomatoes and repeat with the cheese, tomatoes, custard, ending with the custard. Hopefully you will get 3 layers of piled high delishciousness that doesn’t flow over!

Preheat oven to 375°. Place pie on baking sheet and transfer to oven. Let bake for 30 minutes and rotate 180° for even baking. Bake 30 minutes more or until the pie is set and crust and top is not over-browned. Watch during the last 30 minutes, as you might want to lower the temperature to 350°. Cool on a rack 1 hour before serving. Can be made ahead, refrigerated and reheated at 350°. (I think a trick is to cut the cold pie first, then reheat. You get “cleaner” slices.) Being able to see the layers in the pie makes for a beautiful presentation. Such a treat with summer tomatoes for a luncheon or a light dinner meal. I served over greens (doused with lemon juice and olive oil) topped with prosciutto wrapped melon.

“Oh, My”

I highly recommend POOLE’S cookbook for other recipes for “down home” creative cooking and inspiration!