Old fashioned Tomato Pie

Ingredients

PIECRUST

3 cups, shredded frozen hash browns, thawed and drained

2-4 tablespoons butter, melted

salt and pepper

 
FILLING
~2 pounds assorted heirloom tomatoes, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 sweet onion, chopped
1 1/4 teaspoons freshly ground pepper, divided
1 tablespoon canola oil
TOPPING

1/2 cup assorted chopped fresh herbs (such as chives, parsley, and basil)
1 cup freshly grated Gruyère cheese
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2-3/4 cup mayonnaise

1 minced clove garlic Optional

 

Preheat oven to 450 degrees. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning (or toss hash browns with butter before pressing into pie pan). Bake in preheated oven for 20 minutes, or until beginning to brown.

Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
Meanwhile, sauté onion (garlic) and 1/4 tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
Lower the oven temperature to 350 degrees F.

Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.

Alternate: Add dried herbs to crust. Use mozzarella and cheddar cheese combo. Drizzle balsamic vinegar over tomatoes. Layer spinach over crust before layering tomatoes. Use 1/2 cup sour cream and 3 T mayo.

 

Regular PIECRUST instructions
1 1/4 cups all-purpose flour
1/4 cup cold vegetable shortening, cut into pieces
4 tablespoons cold unsalted butter, cut into pieces
1/2 teaspoon fine sea salt
3 to 4 Tbsp. ice-cold water Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.

Prepare Piecrust:
Preheat oven to 425°.
Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.

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