Tomato pie

tomato pie 5

Though we’re in the last vestiges of summer here in Seattle, my tomato plants are still producing prolifically—and deliciously.

tomato pie 1

I saw this recipe in Garden & Gun earlier in the summer and finally got around to making it last weekend for a little cookout. (Mostly because I already had everything on hand and didn’t have to go to the store to get anything.)

If you’ve still got ripe fruit, either at the produce stand or weighing down your tomato plant in the garden, I highly recommend putting this tart together. It’s great as a side dish, or a big, hearty slice could make a nice supper.

tomato pie 2

It’s even better when you grew the basil, too!

Tomato pie
Adapted from Garden & Gun; I left out the breadcrumb topping and substituted white wine vinegar for Grenache vinegar.

4 shallots, minced
3 cloves garlic, minced
4 Tbsp. olive oil, divided
1 Tbsp. dijon mustard
1 9-inch pie shell
1 lb. tomatoes, sliced 1/4-inch thick
3 oz. goat cheese, crumbled
1/2 oz. fresh basil chiffonade
1 Tbsp. white wine vinegar
salt and pepper

Preheat oven to 400˚. In a small pan, sauté shallots and garlic in 1 Tbsp. olive oil until tender (about 3 mintues). Stir in the dijon mustard and set aside.

tomato pie 3

Place pastry shell in a 9-inch pie dish. Layer in half the tomatoes and season with salt and pepper.

tomato pie 4

Spread shallot mixture over the top, then add the goat cheese and half the basil. Layer the remaining tomatoes and season with salt and pepper. Drizzle 1 Tbsp. each of olive oil and vinegar on the tomatoes, and add the remaining basil on top.

tomato pie

Bake 30 minutes, or until the pie crust is golden brown. It’s just as good at room temperature as it is warm.

tomato pie 6

It’s been a busy (good!) year and this blog of mine has suffered some serious neglect. Thanks for sticking with me! I’m hoping that with the chilly, rainy weather coming soon—and staying until next June—I’ll find more time to share my cooking adventures with y’all.


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