Rustic Tomato Pie

If I had to consider the rest of my life without homegrown tomatoes, I suppose I would survive. I didn’t say I’d be happy about it. And, I don’t think I’d ever stop thinking about them or craving them.

There’s something special about homegrown, vine ripened tomatoes that goes beyond the magnificent flavor. Maybe we cherish them so because the time from bloom to harvest seems to take forever. The extra care they need to prevent diseases and pests from wiping out the heralded crop adds to the charm and anticipation. I’ve taken to picking mine shortly after the first blush appears and letting them ripen for one or two more days in my kitchen window sill.  The birds are getting mighty greedy and show no bit of remorse as they peck, peck, peck at the ripening fruit. I’ve told them, in no uncertain terms, that I don’t mind sharing my tomatoes with them but please don’t destroy my entire crop. In case you’re wondering, birds don’t listen.

During the season, we routinely have fresh sliced tomatoes and cucumbers at lunch and supper. Fresh tomatoes with a little sprinkling of salt and pepper is just about as good as it gets.  Throw those seasoned tomatoes between two slices of white bread coated with Duke’s mayonnaise and you’ve got a feast.

Ordinarily, I save my best tomatoes to eat raw or in a sandwich. There’s plenty of good canned tomato products on the market and that’s my go to for cooking. However, I do like good fresh tomatoes baked into a simple tomato pie. Plus, I love the appeal of rustic pies. They make me feel all natural and down to earth.  That’s such a good feeling.

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Rustic Tomato Pie

yield: 4 servings as a main dish, 6 or 8 as appetizer or first course

Preheat oven to 375 degrees

The fresh taste of good tomatoes shines through in this simple pie. Goat cheese and tomatoes are natural buddies and they play well together in this dish. Slice tomatoes ahead of time, salt them  and let them drain for at least an hour to release some juices.

Pastry dough for a 9-inch pie, rolled into an 11-inch oval or circle, omit sugar

For the filling:

About 4 cups (2 ½ pounds) sliced tomatoes or halved cherry tomatoes (a combination of sizes and colors is fine)

3 or 4 ounces soft goat cheese

2 tablespoons mayonnaise

2 to 3 tablespoons chopped fresh chives

1 tablespoon of flour

Half-and-half for brushing edges of pie

Salt and pepper to taste

Place tomatoes in a colander or on rack in sink to allow juices to drain. Salt them to help release juices.

Sprinkle tomatoes with salt and let them drain for at least one hour before using them.

In a small bowl, mix goat cheese, mayonnaise and chives. Set aside.

Roll premade dough into an 11-inch oval or circle on floured surface. This is a free-form pie baked on a sheet. If it is too hard to roll because butter has firmed too much, let sit on counter for about 15 minutes. (You can also roll it on a Silpat baking mat or a piece of parchment paper that can be easily transferred to your baking sheet).

Spread goat cheese mixture onto dough, leaving an edge of about 2 inches. Arrange tomatoes on top of that. (The tomatoes may look high but they will cook down.) Sprinkle the flour over the top of tomatoes. This will soak up excess liquid.

Fold the dough over just to the edge of the tomatoes. It will not cover them completely but will make an edge. Brush it with half-and-half and sprinkle edge with salt and pepper.

Bake 1 hour and 10 minutes. Let stand at room temperature for at least an hour before cutting.

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5 from 2 votes

Rustic Tomato Pie

Author: Jackie Garvin

Ingredients

• Rustic Tomato Pie
• yield: 4 servings as a main dish 6 or 8 as appetizer or first course
• Preheat oven to 375 degrees
• The fresh taste of good tomatoes shines through in this simple pie. Goat cheese and tomatoes are natural buddies and they play well together in this dish. Slice tomatoes ahead of time salt them and let them drain for at least an hour to release some juices.
• Pastry dough for a 9-inch pie rolled into an 11-inch oval or circle, omit sugar
• For the filling:
• About 4 cups 2 ½ pounds sliced tomatoes or halved cherry tomatoes (a combination of sizes and colors is fine)
• 3 or 4 ounces soft goat cheese
• 2 tablespoons mayonnaise
• 2 to 3 tablespoons chopped fresh chives
• 1 tablespoon of flour
• Half-and-half for brushing edges of pie
• Salt and pepper to taste

Instructions

• Place tomatoes in a colander or on rack in sink to allow juices to drain. Salt them to help release juices.
• In a small bowl, mix goat cheese, mayonnaise and chives. Set aside.
• Roll premade dough into an 11-inch oval or circle on floured surface. This is a free-form pie baked on a sheet. If it is too hard to roll because butter has firmed too much, let sit on counter for about 15 minutes. (You can also roll it on a Silpat baking mat or a piece of parchment paper that can be easily transferred to your baking sheet).
• Spread goat cheese mixture onto dough, leaving an edge of about 2 inches. Arrange tomatoes on top of that. (The tomatoes may look high but they will cook down.) Sprinkle the flour over the top of tomatoes. This will soak up excess liquid.
• Fold the dough over just to the edge of the tomatoes. It will not cover them completely but will make an edge. Brush it with half-and-half and sprinkle edge with salt and pepper.
• Bake 1 hour and 10 minutes. Let stand at room temperature for at least an hour before cutting.

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