Tomato Pie

Photo: flickr user EraPhernalia Vintage (catching up)

Ingredients

3/4 cup each whole wheat flour and all-purpose

1 tablespoon dried thyme

3/4 teaspoon coarsely ground black pepper

4 1/2 tablespoons unsalted butter, cold

1/4 cup solid vegetable shortening, cold

1/4 cup ice water

6 ripe plum tomatoes, cut into ¼-inch rounds

Coarse salt

2 cups grated Gruyere cheese

1/2 teaspoon grated nutmeg

2 tablespoons fresh thyme

1 tablespoon chopped fresh Italian parsley

1 tablespoon extra virgin olive oil

Preparation

Prepare pie crust 3-4 hours ahead. Combine flours in a mixing bowl; stir in dried thyme and 1/2 teaspoon pepper. Cut in butter and shortening into small pieces; blend with flour until mixture resembles coarse meal.

Add the ice water, a tablespoon at a time, mixing it with a fork until the mixture forms a ball. Flatten into a disk, cover with plastic wrap. Refrigerate for 3 hours.

Sprinkle the sliced tomatoes with salt and let drain on paper towel for about 30 minutes. Pat dry.

Preheat oven to 375 degrees. Roll the dough out on a lightly floured surface to form a circle 1/8-inch thick. Lay the dough over a 9-inch tart pan with removable bottom; pat it in place, leaving a slightly thicker amount on the sides of the pan. Trim excess.

Prick the bottom of the crust with a fork and line with aluminum foil. Fill with pie weights. Bake for 10 minutes. Remove the weights and foil and bake 12 minutes more. Cool slightly.

Spread cheese over bottom of pie shell. Top with tomatoes in a circular pattern. Sprinkle with nutmeg, remaining pepper, fresh thyme and parsley. Drizzle with oil. Bake 40 minutes; let sit 10 minutes. Remove side of pan. Loosen crust with spatula. Serve on platter.

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Yield:

6.0 servings

Added:

Friday, December 25, 2009 - 2:20am

Creator:

Anonymous

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