Heirloom Tomato Pie

Last summer, I was OBSESSED with A Chef’s Life. Every night I would fall asleep to an episode and by summer’s end, I had watched every season at least twice. Through all of my watching and re-watching, there was one recipe that I still haven’t stopped thinking about. Enter the heirloom tomato pie. Heirlooms have exploded in popularity and were once those weird looking tomatoes at the farmers market, but are now what everyone crowds around. Get this—some heirloom tomatoes are actual family heirlooms with seeds being passed down through generations. Payne family, where are our tomatoes?

Heirloom Tomato Pie 

1 lb. of heirloom tomatoes, sliced
6 oz. goat cheese
Cracked black pepper
Shredded parmesan cheese
Kosher salt
2 garlic cloves, grated

For the pie crust:
1 cup flour
8 tbsp. butter
1 tsp. kosher salt
1 tsp. cracked black pepper
2 tsp. onion powder
1 tsp. dried oregano
1/4 cup ice water

1. Slice your tomatoes and allow them to drain for 30-40 minutes—you don’t want your tomato pie to be soggy! Preheat your oven to 400 degrees.

2. Combine the flour, butter and spices in a food processor and pulse until the dough mixture resembles a lot of small peas. Gradually mix in ice water, then transfer to a large bowl to hand knead. Cover in saran wrap and refrigerate for at least an hour.

3. Once the dough has chilled, hand knead into a pie tin, a cast iron pan or a tarte dish and coat the bottom with goat cheese and cracked black pepper.

4. Layer on your heirloom tomatoes and grate a bit of garlic over each layer. Once you’ve used all of your tomatoes, grate parmesan cheese over the top and more cracked black pepper. If you’re feeling like it, put a few sprigs of thyme on top.

5. Bake for 20-30 minutes or until the crust is golden brown! Slice and serve like a piece of cake, minus the frosting or the candles. Enjoy!

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