Thursday, August 20, 2009
Hats off to Martha Stewart and Evan Kleiman, Los Angeles' Angeli Caffe chef/owner and KCRW's "Good Food" host, for suggesting this can't miss recipe -- Tomato Pie.
I'm not a big Martha Stewart fan but this recipe works. When you bite into this sweet and savory pie, think fresh -- as in the freshest tomato sauce you've ever tasted. The filling is simple and combines fresh flavors of the season -- basil, onion, garlic, and two pounds of assorted homegrown cherry tomatoes. Top it with grated Gruyere cheese, cook for 50 minutes, cool before slicing and enter tomatoey heaven!
Here's the recipe -- I preferred the single-crust version.
MAKES ONE 10-INCH PIE; SERVES 8
Gruyère cheese and cherry tomatoes provide a savory version of that summer classic, the double-crusted fruit pie. Resist the temptation to eat this pie straight from the oven. Wait until it has reached room temperature; the juice from the tomatoes will have had time to collect. Serve it as a light lunch or as a side dish.
» 2¾ cups plus 2 tablespoons all-purpose flour
» 2½ teaspoons kosher salt
» 2½ teaspoons sugar
» 1¼ cups grated Gruyère cheese
» 1 cup (2 sticks) plus 1 tablespoon cold unsalted butter, cut into pieces
» 1 large onion, diced
» 3 garlic cloves, minced
» 2 pounds assorted cherry tomatoes
» ½ cup chopped fresh basil leaves
» Pinch of freshly ground black pepper
» 1 large egg
1. In the bowl of a food processor, combine 2½ cups flour, 1 teaspoon salt, 1 teaspoon sugar, and 1 cup grated cheese. Add 1 cup butter pieces; process until mixture resembles coarse meal, 8 to 10 seconds. With machine running, gradually pour ¼ cup of ice water through the feed tube. Pulse until dough holds together without becoming wet or sticky; do not process more than 30 seconds. To test, squeeze a small amount of the mixture together: If it is crumbly, add more ice water, 1 tablespoon at a time.
2. Divide dough into two equal balls. Flatten each into a disk; wrap in plastic wrap. Chill 1 hour.
3. Melt remaining tablespoon butter in a large skillet over medium heat. Add onion and garlic. Cook, stirring occasionally, until translucent and softened, about 8 minutes. Transfer to a bowl to cool slightly.
4. Place tomatoes in a large bowl. Toss with remaining ¼ cup plus 2 tablespoons flour, 1½ teaspoons salt, and 1½ teaspoons sugar, and the basil and pepper; when the onion mixture is cooled, add to tomato mixture; toss to combine. Transfer the mixture to a deep 9- or 10-inch pie plate. Set aside.
5. Preheat the oven to 375°F. Roll out half the dough into a circle 1 inch larger than the pie plate. (The remaining dough may be frozen up to 2 months for later use.) Transfer rolled dough to top of plate; tuck in edges to seal. Make 3 to 4 small slits in the top crust; form a decorative edge.
6. In a small bowl, mix the egg with 1 teaspoon water for an egg wash. Brush the egg wash over the crust; sprinkle the crust with the remaining ¼ cup of grated cheese.
Place the pie plate on a baking sheet to catch drips; bake until the crust is golden and the insides are bubbling, about 50 minutes. Bring to room temperature, and serve.