So Many Dishes

I’m all about delicious food that is relatively quick and easy to prepare. A recipe that is going to require several hours of work had better be worth it. The new recipe that I tried Friday definitely was.

Last week, a recipe for roasted tomato pie with cheddar-Parmesan crust appeared in the food section of the Washington Post. I’m not sure which one of us spotted it first, but both Ken and I loved the idea. I read the recipe thoroughly, and, because it was a reprint of an older recipe, I read the reviews. Most of the reviewers raved about it, but said it was a lot of work. Several said that they had done as a note to the recipe had said, and used store-bought pie crust, and the dish was still delicious.

We put the pie on this week’s menu, and I invested in three pounds of heirloom tomatoes. There’s no question that heirloom tomatoes taste great, but, because of the price, we don’t buy them often. It’s a challenge to grow them, especially here in Florida, because they don’t have the disease resistance that’s bred into commercial tomato varieties. I’ve listened to Ken explain this to countless master gardener classes, so I don’t complain about the price, and when we do buy heirlooms, we savor them.

I made the decision to substitute my standard shortcrust pastry for the cheese crust. There is so much cheese already in the pie filling that I could feel my arteries clogging, just reading the recipe. Beyond that, I made no changes.

Based on what I read in the comments, however, I spread out the cooking steps, so that I didn’t feel overwhelmed by everything that needed to be done. I roasted the tomato slices in the morning, made the pastry and blind baked the crust mid-afternoon, and then started making the filling and assembling the pie an hour and a half before our planned dinner time. It was definitely a less-stress way to attack the recipe.

The result was delicious, and definitely worth the effort. We decided that the cheese crust would have been overkill. The flaky pastry perfectly set off the fillings. (It wasn’t my prettiest crust, but it tasted just great, and no soggy bottom). The recipe called for allowing the pie to sit for 45 minutes after taking it out of the oven, so that it would set. We waited 15 minutes, and it was fine. We have plenty of leftovers, because it’s really filling.

I’m not including the cheese crust recipe. If you really want it, let me know and I’ll email it to you.

Roasted Tomato Pie

• 2 1/2 to 3 pounds heirloom tomatoes, cored and sliced 1/2-inch thick
• 1 shallot, halved and thinly sliced
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 cup freshly grated sharp cheddar cheese
• 1/2 cup finely grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 cup loosely packed fresh basil leaves
• Pie crust for 9-inch pie, either store bought or homemade

To roast the tomatoes, preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Arrange the tomato slices in a single layer as best as possible, scatter the shallot on top, drizzle with the olive oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bake in the bottom third of the oven, rotating the pan halfway through, for 40 to 45 minutes, until the tomatoes have released much of their moisture. Let cool for at least 20 minutes.

If using store-bought pie crust dough, fit into pie plate and blind bake according to package directions. If using homemade dough, preheat oven to 400 degrees. Roll out dough and fit into 9-inch pie plate. Cut a piece of parchment paper or aluminum foil slightly larger than the diameter of the pie plate and press it gently into the base of the pie plate. Fill with pie weights. Bake for 17 to 20 minutes, until the edges begin to lightly brown. Remove the parchment and pie weights and bake for 5 to 8 minutes more, until the bottom of the crust appears dry and set. Remove from oven and cool.

Reduce the oven temperature to 350 degrees and position a rack in the middle of the oven. In a medium bowl, mix together the cheddar, parmesan, mayonnaise, Dijon mustard, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper until evenly combined.

Layer the roasted tomatoes and shallots in the cooled crust, reserving a few of the prettiest slices for the top. Tear the basil leaves into pieces and sprinkle on top of the tomatoes, reserving some for garnish, if desired. Top with the cheese mixture, covering the tomatoes and basil as best you can (cheese mixture is very thick). Decorate with reserved tomato slices.

Bake for 4p to 45 minutes, until the filling is bubbling and the cheese is beginning to brown. Check after 30 minutes to see if crust is browning too quickly, and tent with foil, if needed. Let cool for the filling to set before slicing. (45 minutes is specified, but it held together just fine when I cut it after 15 minutes). Serve warm or at room temperature, garnished with basil, if desired. Makes 6 servings.

We enjoyed a dry French rosé with our dinner, which was a great complement to the pie. The wine wasn’t as pale as the rosés we enjoyed in France last month, but it was just as delicious and refreshing.

So, definitely worth the time and effort! Happy eating!