Last week my neighbor was selling tomatoes in his front yard. The dude that cuts my hair, handed me a few of his garden fresh tomatoes during my last visit. Fresh Chef Craig picked up a half dozen tomatoes from our CSA at Langwater Farm. You get the point-tomatoes are abound. There are endless possibilities working with tomatoes. You could make sauce, serve up a fresh Caprese salad, slice them raw on your favorite sandwich, or even top them on your pizza, which we did last week. The colors are unreal and the combination of sweet, plus tart flavors is like magic on your tongue.
This tasty tomato pie is serious business. It's rustic and simple, only requiring a pie dough, a bunch of your favorite tomatoes (we used heirlooms) and some Baking Steel heat. After you make this, share on Instagram, then drop one off to your neighbor or the dude that cuts your hair. I guarantee you'll be on their list for tomatoes again next year.
Tomato Filling & Procedure
5-6 Tomatoes, mix up the colors - chopped rough
1 Tbsp good olive oil
Sea salt to taste
10 basil leaves
3 oz. fresh mozzarella
1 egg for egg wash
1. Chop tomatoes, and place in a bowl. Toss everything else into bowl and mix with your hands, set aside.
2. Pre-heat oven at 375F for one hour with Baking Steel on top rack.
3. Roll out 1 pie dough into a round or whatever shape makes you happy
4. Place dough on parchment paper and place tomato mixture in center.
5. Begin to fold ends over center of tomato mixture, continue folding all the way around.
6. Egg wash the entire top and edges
7. Launch onto Baking Steel and bake for 20 minutes or until desired doneness.
Remember to keep your ingredients cold
2 1/2 cups all purpose flour
8 oz butter
1/2 tsp salt
2 tbsp sugar
4 oz ice water
1. Combine all dry ingredients into food processor, pulse 3 times.
2. Add in cubed butter in 3 stages, pulse again. (looking for cornmeal type texture)
3. Pulse in ice water.
4, Knead out of processor until all flour is combined into lumpy/shaggy dough. Wrap dough ball/disc in plastic wrap and refrigerate for one hour.
5. Remove from refrigerator and roll out your pie dough. Stores in the fridge for 2-3 days.