Monday, July 13, 2009

tomato pie

Haven't made this one yet, but borrowed it from someone else's web site. The recipe comes from the Martha Stewart Living cookbook. Looks really good! Evan Kleinman's "Good Food" blog on KCRW was been talking about "Pie-a-Day" and she referred to her liking of this recipe.


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.

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