Does tomato pie taste the same as pizza?
Well, it doesn’t. The dough is buttered and flaky, while the filling consists of cheese, mayonnaise and an herb mixture, topped with tomato slices. It has all the basics of a homemade pizza, but it doesn’t taste like your favorite pizza recipes.
What types of tomatoes are best suited for a tomato pie?
All medium-sized tomatoes are suitable for a tomato tart, so use the type of tomato you find most appropriate. Heirloom tomatoes in rainbow colors are especially nice when baked in a tomato tart.
Why is my tomato tart runny?
Fresh summer tomatoes release a lot of water when cooked. It is best to remove as much liquid as possible before adding them to the pie crust. After slicing the tomatoes, remove as much of the watery seeds as possible; then add salt and let them sit for about 30 minutes before drying and cooking. (This will allow the tomatoes to release even more liquid and prevent the tart from becoming too runny). One last step we like to do is to add a little cornmeal to the bottom of the crust to catch any juices that might soak it.
Do you eat the tomato pie hot or cold?
One of the best things about tomato pie is that it can be served in so many different ways. You can prepare it a day in advance, refrigerate it and serve it cold for breakfast the next morning, or bake it just before dinner and serve it warm or at room temperature. Be sure to let the pie cool before cutting so that the filling has time to harden after baking. This way, you’ll get nice slices that won’t fall apart. And if you need to serve it warm? Let it cool completely, cut it into slices and reheat it in the microwave for 15 to 20 seconds per slice.
Can I keep the tomato tart in the refrigerator?
Tomato tart is best eaten the same day it is cooked. The longer the juicy tomatoes are left in the crust, the less crisp it will be. However, if necessary, you can refrigerate the tart for up to two days.
YIELDS: 6 – 8 serving(s)
PREP TIME: 45 mins
TOTAL TIME: 3 hrs
Ingredients :
- 1 Perfect Pie Crust
- All-purpose flour, for dusting
- 2 3/4 lb. medium tomatoes
- 1 tsp. kosher salt
- 1/2 c. mayonnaise
- 1 large egg, plus 1 egg yolk
- 2 tsp. hot sauce (optional)
- 8 oz. shredded sharp cheddar cheese
- 1/2 c. crumbled blue cheese
- 3 scallions, chopped
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped fresh dill
- 1/4 tsp. ground black pepper
- 1 1/2 tbsp. plain yellow cornmeal
- Fresh herbs (such as dill, parsley or chives), for garnish
Directions :
- Roll 1 ball of pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep-dish pie pan. Trim the edges so the crust hangs over the pie pan by 1/2-inch. Tuck the edges of the crust under to be even with edge of the pie pan and press all around with the tines of a fork. Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes).
- Meanwhile, slice the tomatoes crosswise into 1/4-inch thick slices. Using your fingers, push out as many of the watery tomato seeds as you can. Lay the slices flat on a paper towel-lined sheet tray and sprinkle all over with the kosher salt. Let drain for 30 minutes, then pat very dry.
- While the tomatoes are draining, whisk together the mayonnaise, egg, egg yolk, and hot sauce (if using) in a medium bowl. Stir in the cheddar cheese, blue cheese, scallions, parsley, dill, and black pepper.
- Preheat the oven to 425°. Sprinkle the cornmeal over the bottom of the crust. Pat the tomato slices dry, once again, then place 1/3 of the tomatoes in the bottom of the pie crust, overlapping them slightly to fit. Top with half of the mayonnaise mixture. Repeat with another layer of tomatoes and another layer of mayo mixture. Place the remaining tomatoes on top, pressing the last layer gently into the mayo mixture. Bake for 20 minutes.
- Remove the pie from the oven and wrap just the edges of the crust with foil. Reduce the oven temperature to 375° and bake until the mayo mixture is puffed and golden brown and the center is no longer wobbly, 30 minutes more. Let cool for 1 1/2 hours.
- Top with additional herbs, if desired, then slice and serve.
