Heirloom Tomato Pie with Fresh Basil and Fontina
I can eat a tomato like an apple. Juices running down my wrist, and a smile on my face. Some might think this is weird, but when you live right next to Hanover County, Virginia, tomatoes are like a way of life. There's a joke in my family that goes something like "There are three cops in Hanover for every tomato." It's pretty much true, but as long as the County keeps that sandy coastal-plain soil, which produces the concentrated flavor in Hanovers, I don't mind a couple of cops.
Anyway, like I was sayin', tomatoes are the fruit of the summer. You can barbecue them, boil them, broil them, bake them, saute them. Dey's uh, tomato-kabobs, tomato creole, tomato gumbo. Pan fried, deep fried, stir fried. There's pineapple tomatoes, lemon tomatoes, coconut tomatoes, pepper tomatoes, tomato soup, tomato stew, tomato salad, tomatoes and potatoes, tomato burger, tomato sandwich. That...that's about it.
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Well as
Heirloom Tomato Pie with Fresh Basil and Fontina
- 6 heirloom tomatoes of varying colors if available
- 2 packages thawed puff pastry (try Dorset Pastry brand)
- 3-4 cups grated fontina cheese
- 1 white onion, chopped
- fresh basil
- disposable pie pans
- olive oil to grease pie pans
- salt and pepper
Instructions:
Preheat oven to 350°. Slice heirloom tomatoes 1/4" in thickness and lie flat on a stack of paper towels for about 10-15 minutes. We want the tomatoes to dry a bit so that you don't have a soggy dough. Coat pie pans with a thin layer of olive oil. Lie one sheet of puff pastry in each pan and cut so that pastry fits in a circle around the edge. Take excess pastry and use to mold into cracks/crevices. Season top side of tomatoes with salt and pepper, and place one layer of tomatoes seasoned side down on top of the dough. Salt and pepper the other side. Sprinkle some of the chopped onion and roughly torn fresh basil. Cover with a moderate layer of grated fontina. Repeat with a second layer of tomatoes, cheese, onions, and basil until the pie reaches the top of the pan, but doesn't overflow. Bake at 350° for 30-45 minutes or until dough is cooked all the way through and cheese has browned on top. Makes three pies.
Buon appetito!
Categories:
appetizer,
basil,
cheese,
dinner,
fontina,
onions,
pie,
puff pastry,
summer,
tomatoes,
vegetables,
vegetarian
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