Farmer's Market: Tomato Pie
- Number of Servings: 8
Ingredients
Filling:5 man-fist sized tomatoes1/4t salt3 slices bacon, cubed1/4 onion, diced3 stems fresh basil, minced or whole leaves4 stems fresh oregano, minced or whole leaves1c. cheddar cheese, shredded1c. mozzarella, shredded1/2c mayonaisse (see note for recipe)Crust:2.75 cup+ flour (3/4-1lb total depending on the weather)1t salt1 1/2 sticks butter, cold, chunked (180g)1/2c. shortening, refrigerated (g)2oz liquor1T-ish cold waterNOTE: Makes a spare crust for the freezer. A good practice, I think.
The night before:
Thinly slice the tomatoes 3/8 inch thick, salt them, and let them drain overnight in the fridge.
For the crust:
Whisk together flour and salt. Using a fork, knife, two forks, or pastry blender to gradually cut in both butter and shortening. If you have a food processor, you can pulse until it looks like cottage cheese. Add liquor and stir. Add water and stir. If cannot be made into a cohesive ball add water a teaspoon at a time. If the dough is wet and leaves slimy residue on your hands, gradually work in some more flour. Divide into two, shape as disks, and put one each in the freezer and fridge.
At least an hour later, pull the dough out of the freezer and roll out. (See reference below.)
Fill the crust with pie weights or beans on top of tinfoil or parchment. Bake 30-35min at 350F. Remove and let cool.
For the filling:
Cook bacon in a frying pan with enough water to cover. Once most of the liquid has evaporated, add the onion and sautee. The entire process should take 35 to 45 minutes.
Layer half of the tomatoes in the prebaked crust. On top of this, layer of the bacon/onion mixture as well as the basil and oregano Layer on remaining half tomatoes.
Mix a cheddar cheese, mozzarella, and mayo and spread over the top of the pie. Bakeake at 350 or so until the top crust is bubbly and golden-brown, like a pizza.
Serving Size: 1/8 pie slice
Thinly slice the tomatoes 3/8 inch thick, salt them, and let them drain overnight in the fridge.
For the crust:
Whisk together flour and salt. Using a fork, knife, two forks, or pastry blender to gradually cut in both butter and shortening. If you have a food processor, you can pulse until it looks like cottage cheese. Add liquor and stir. Add water and stir. If cannot be made into a cohesive ball add water a teaspoon at a time. If the dough is wet and leaves slimy residue on your hands, gradually work in some more flour. Divide into two, shape as disks, and put one each in the freezer and fridge.
At least an hour later, pull the dough out of the freezer and roll out. (See reference below.)
Fill the crust with pie weights or beans on top of tinfoil or parchment. Bake 30-35min at 350F. Remove and let cool.
For the filling:
Cook bacon in a frying pan with enough water to cover. Once most of the liquid has evaporated, add the onion and sautee. The entire process should take 35 to 45 minutes.
Layer half of the tomatoes in the prebaked crust. On top of this, layer of the bacon/onion mixture as well as the basil and oregano Layer on remaining half tomatoes.
Mix a cheddar cheese, mozzarella, and mayo and spread over the top of the pie. Bakeake at 350 or so until the top crust is bubbly and golden-brown, like a pizza.
Serving Size: 1/8 pie slice
Nutritional Info Amount Per Serving
- Calories: 452.5
- Total Fat: 35.3 g
- Cholesterol: 59.9 mg
- Sodium: 519.4 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.1 g
- Protein: 11.5 g
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