Tuesday, September 13, 2011

Tomato Glut

This is what you do to celebrate September tomato deluge:

Make yourself (and lucky loved ones) a tomato pie:

spread a quilt on the grass and sit down in the sunshine to enjoy the flaky buttery crust as it compliments all the tartness, sweetness, & tangy explosion of the layered tomato filling in your mouth!

Tomato Pie

*1 and 1/2 cups flour
*7 TBSP butter
Cut together until crumbly.

*1/3 C shredded Cheddar cheese

*1/2 tsp salt

*3-4 TBSP water

Add and mix until dough comes together. Turn onto a floured surface and quickly bring together into a ball. Cover with plastic wrap and chill for 30 min.

Roll dough out into a 15 inch round and carefully life onto a greased baking sheet.

*1 egg yolk

*3 TBSP dried bread crumbs

*2 lbs fresh tomatoes, sliced

Brush most of the yolk onto the pastry. Sprinkle with the bread crumbs. Arrange tomato slices overlapping in a circle, leaving a wide border.

Sprinkle with 4 oz fresh chevre or feta. Fold the edges of the pastry over the filling and brush w/ remaining yolk. Bake at 350 for 30 min. Drizzle with olive oil and sprinkle with salt and pepper and fresh basil before DEVOURING!

1 comment:

  1. Tomato Glut?! Oh that is SO not even fair! And how dare you tease with "fresh chevre"? Insult to injury. I have three fresh tomatoes left that I BOUGHT for a buck a piece at the campus Farmer's Market last week, and about two tablespoons of the chevre I sneaked through security (don't tell TSA). Maybe I can attempt a reasonable facsimilie, albeit without the quilt on the grass....