Easy As Tomato Pie Recipes
A supplement to the story that appeared in the June/July 2016 issue of Decatur Magazine.
Tomato and Mozzarella Galette
(from “Pies and Tarts” by Kristina Petersen Migoya)
Ingredients:
- 2 large tomatoes – rinsed and cut into 1/3 inch-thick slices
- 2 T. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2/3 cup shredded mozzarella
- 1/4 cup grated Parmesan or Romano
- Egg wash (one beaten egg with one tsp. water)
- Pizza spices: basil, oregano and garlic powder
- 1 cornmeal pastry dough
Directions:
- Preheat oven to 400 degrees.
- Spread sliced tomatoes on a baking sheet. Sprinkle with oil, salt and pepper. Roast tomatoes for 20 to 30 minutes, or until soft and slightly shriveled. Remove from oven and cool for 10 to 15 minutes. Reduce oven to 350 degrees.
- Spread mozzarella over dough, leaving a 2 to 3-inch border. Top cheese with roasted tomatoes and sprinkle with Parmesan.
- Fold border of dough over the filling to partially cover. Brush egg wash under each fold to seal. Brush top of border with egg wash.
- Bake 20 to 30 minutes, or until crust is golden brown. Cool.
Tomato Tart with Parmesan and Bacon
(from: cinnamonspiceandeverythingnice.com)
Ingredients:
Pie crust
- 1 cup plus 2 T. all-purpose flour
- 1/2 tsp. salt
- 8 T. cold unsalted butter, cut into 8 pieces
- 3 or more T. ice water
Corn pesto
- 4 slices bacon
- Fresh or canned corn
- 1 large garlic clove, minced
- 1 1/4 tsp. kosher salt
- 3/4 tsp. black pepper
- 1/2 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 1/2 cup olive oil
Pie
- 10 medium tomatoes, sliced 1/4-inch thick, seeds removed
- Sea salt and black pepper
- Olive oil
- 4 slices bacon
- Goat cheese
Directions:
- Pulse flour and salt together in a food processor, add butter, and process until butter and flour are blended and mixture looks like cornmeal, about ten seconds.
- Add three tablespoons of cold water and pulse. Continue to add water until mixture begins to form a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Sprinkle surface with flour, place dough on it. Roll into a circle from center outwards. Line a 10-inch tart pan.
- Preheat oven to 400 degrees. Put a large baking sheet on bottom rack to catch any drippings. Spread corn pesto (see recipe below) evenly over bottom of crust. Layer tomatoes, with a light sprinkling of salt and pepper over each layer. Tomatoes should be a little higher than crust. Drizzle 2 tablespoons olive oil over top. Bake for 35-50 minutes.
- Add goat cheese and cooked bacon the last ten minutes of baking. Let sit 5 to 10 minutes before slicing.
Corn pesto Directions:
(from: epicurious.com)
Cook bacon and drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, salt and pepper to skillet. Saute over medium-high head until corn is just tender but not brown, about 4 minutes. Put corn mixture into processor with Parmesan and toasted pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth.
Old Order Amish Pie recipe
(from Lovina Eicher, Old Order Amish: theamishcook.com)
Ingredients:
- 2 T. melted margarine or butter
- 1 small onion, chopped
- 2 medium ripe tomatoes, peeled and sliced
- 1 (9-inch) baked pie shell
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tsp. garlic powder
- Salt and pepper to taste
Directions:
- Saute onion in margarine (or butter) until translucent.
- In a small bowl, combine mayonnaise, Parmesan cheese, garlic powder, salt and pepper. Spread a thin layer of mayonnaise mixture over tomatoes and onions.
- Bake at 325 degrees for 30 minutes.
Cherry Tomato and Ricotta Tart
(from “Pies and Tarts” by Kristina Petersen Migoya)
Ingredients:
- 1 pint cherry tomatoes, halved
- 2 T. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 cup ricotta
- 1/4 cup heavy cream
- 2 large eggs
- 1 T. chopped chives
- 3/4 cup grated Parmesan
- 1 cornmeal pastry dough
Directions:
- Preheat oven to 400 degrees.
- In a medium bowl, toss tomatoes with oil, 1/4 tsp. of salt and pepper. Spread tomatoes in an even layer on a rimmed baking sheet and roast for 40 to 50 minutes, or until tomatoes are soft and slightly shriveled. Remove pan and cool. Set oven rack to lowest position.
- Line the chilled crust with lightly sprayed parchment and fill with weights. Pre-bake the crust until it is a matte, pale golden color, 15 to 20 minutes. Transfer crust to a cooling rack and remove weights and parchment. Reduce oven temperature to 350 degrees.
- In a medium bowl, combine ricotta, cream, eggs, 1/4 tsp. salt and chives. Whisk until smooth.
- Sprinkle half the Parmesan over the bottom of prepared tart crust and arrange tomatoes in an even layer, cut side up, over cheese. Pour ricotta mixture over tomatoes and sprinkle with remaining Parmesan.
- Bake until center is just set and edges are golden brown, 20 to 25 minutes. Cool.
Cornmeal Pastry Dough
(from “Pies and Tarts” by Kristina Petersen Migoya)
Ingredients:
- 1-1/4 cups all-purpose flour
- 1/4 cup finely ground cornmeal
- 1/2 tsp. kosher salt
- 1/4 tsp. sugar
- 1/2 cup unsalted butter, cold, cut into 3/4-inch cubes
- 3 or more T. ice water
Directions:
- Pulse flour and salt together in a food processor, add butter, and process until butter and flour are blended and mixture looks like cornmeal, about ten seconds.
- Add three tablespoons of cold water and pulse. Continue to add water until mixture begins to form a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
This is a supplement to an article which originally appeared in the June/July 2016 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher’s consent.
© Copyright 2016 Decatur Magazine – First String Productions. All rights reserved.
