I found the prettiest tomatoes at the Grant Park Farmer’s Market recently and was truly inspired to make this dish. There’s nothing quite like the taste of summer vegetables, the way the sun turns them the tiniest bit sweet. Heirloom tomatoes are my absolute favorite this time of year, especially sliced with a sprinkle of salt and pepper and a little dollop of mayonnaise. My goodness that’s good! I’ll be honest with you, I wasn’t sure whether to call this a quiche or a pie…so I thought I’d go with the latter of the two. And because it’s summer…well then you know the rest. This pie has a bit of an Italian taste to it with the addition of fresh herbs like basil and oregano, not a must but it’s truly a nice touch. I also threw in some fresh corn off the cob and sauteed onions, and I can easily see substituting the tomatoes for zucchini or squash as well. I’ve roasted the tomatoes in this recipe to draw some of the moisture out of them, because no one wants a watery pie. I tried this recipe first with grated Asiago and Parmesan Cheese, but they didn’t melt quite like I wanted them to on top. So the second go round I decided to go with shredded Mozzarella and finely grated Parmesan Cheese, which gave a more melted appearance. Feel free to experiment with the types of cheeses you like. Lastly, the great thing about this pie it that it can be served for breakfast, lunch, or even for dinner.
Recipe: Serves 4 – 8
Ingredients for Filling:
4 – 5 medium Tomatoes (about 16 -20 slices, sliced about 1/3 inch thick)
The corn off of one cob (raw)
1 medium Onion (thinly sliced)
1 tablespoon of Olive oil or Unsalted Butter
1 very small handful of fresh herbs finely chopped, about 1 tablespoon ( I used Basil and Oregano)
2 Large Eggs
1/3 cup of Milk
3 tablespoons of Finely grated Parmesan Cheese
1/3 cup of Mayonnaise (like Duke or Hellman’s – not sweet like Miracle Whip)
1/2 cup of shredded Mozzarella Cheese
1/8 teaspoon of Sea Salt (optional)
1 1/4 cup of All- Purpose Flour
1 stick of Unsalted Butter (8 tablespoons) (cubed)
1 Teaspoon of Sea Salt
Roughly 4 Tablespoons of Cold Water (Ice Cold) (could need more)
To make your crust you can do this several ways, but it really depends on what tools or machinery you have. If you don’t have any, then you will basically have to mix these ingredients by hand or with the help with a kitchen utensil. If you have a food processor, then that machine will mix all the ingredients for you.
If doing by hand, in a large bowl, add your dry ingredients, and then slowly work in your butter. If you have one of those flour/cream cutter hand tools then use that to aid you in mixing the butter into your flour. If not, then don’t be scared to get your hands in there and mix that butter into the flour, until you have little granules and no large chunks of butter left. Slowly add in your ice cold water (I like to add it, one – two tablespoons at a time). You want your mixture to be moist, but not sticky. If it’s sticky, then you’ve added too much water and you will need to add a little more flour to compensate for that. I say this, but at the same time, you don’t want to over mix your ingredients. Mix everything together, just until it comes to a well mixed ball of firm dough.
If you are using a food processor, add in your dry ingredients first and give it a few pulses, then add in your chunks of butter and blend until you have small granules. Slowly start adding in your ice cold water. Lift up the top and feel, to see if your mixture will stick together. If so, proceed onto the next step.
Pour that mixture into a little pile on a well floured surface, then firmly form a round flat disk (3″ x 1″) with it. Then tightly wrap your disk in plastic wrap and place in the fridge for at least 30 minutes to an hour, so that it can chill.
For more in depth instructions on how to roll the dough out and placing in the baking pan, please refer here.
Prepare your dough, and put it in your pie pan. Keep in the fridge until you’re ready to use it. If you’re using a store bought crust, then be sure to keep it in the fridge until you’re ready to use. Preheat oven at 375 degrees. Line a large baking sheet with parchment paper. If you have it, spray it with a little vegetable oil. Place your slices of tomatoes in rows on your baking sheet. Sprinkle with a little salt and pepper. Bake for 30 minutes and remove from oven(leave oven on). They will be really thin. In a medium skillet, heat oil on a low-medium flame. Add onions and saute for around 15 – 20 minutes until they are translucent. Once done, set them to the side and allow to cool some. In a medium bowl, add eggs, milk, mayonnaise, parmesan cheese, herbs, and salt and mix together well.
Remove your pie crust shell/pan from the fridge. Began to layer 1/2 of your sauteed onions, 1/2 of your raw corn, 8 tomatoes slices (use a fork and don’t worry about the seeds if you lose some), 1/4 cup of your mozzarella cheese. Pour half of your liquid mixture over that layer. Then repeat this step, but I would leave 4 tomatoes slices and a little corn to put on the very top, for decorative purposes. Put pie pan on a baking sheet(just to be safe) and bake on the middle rack of oven for 35 – 45 minutes or until golden. Remove from oven and allow to cool. If you have any basil, roughly chop a little and sprinkle on top. Slice and enjoy!