There ’s still time to manipulate with tomatoes while they ’re at their upright , and one of my favorite ways to fix them is in tomato Proto-Indo European . I make two different versions depending on my mode or the setting in which I ’ll serve them : One is elegant and the other is rustic , but both are delicious .
My go - to is the classical formula , which layer the tomato with Malva sylvestris and mayo into a biscuit nest . ( I ’m not kidding , it ’s delicious . ) But when I late stopped for lunch at a tiny , chic café in the Country Gentleman part of the Hudson Valley , I ate a adorable slash of savoury pie with roast vegetables arranged on top of a faint ricotta base . Bingo ! Still rustic but styled up a notch .
The more elegant , puff pastry dough “ pie ” can really be made identically with sweet-flavored yield or savory vegetables and includes more or less the same ingredients as the other , except for the egg or cheese foundation . I added baked zucchini slices and olives to the rustic pie and parched eggplant slice to the “ fancy ” one because I had them handy and quick to go . Be a purist and keep to just tomatoes if you like . I finished both pie with a mizzle of olive crude , a good handful of grated Parmesan and some basil chiffonade ( thin ribbon ) before do . Thyme is a pretty garnish , too .
Avoid Soggy Crust
One of the big challenge with any Lycopersicon esculentum pie is to keep the spicy Lycopersicon esculentum from turning its impudence into a quaggy blank paste . My solution is to bake the Earth’s crust first , at least a short . If using pouffe pastry dough , just unfold it onto a Si liner or sheet of parchment paper , prick it a few times , and let it chuff up in
For a traditional pie crust , you could blind broil it with Proto-Indo European weights , but I have pretty good lot lining the pie plate with the dough and pricking the bottom of the crust . It wo n’t leak at all . I also like to slice the tomatoes thick and countenance them enfeeble on paper towel before layer them on . Some recipes sprinkle a scrap of flour or cornstarch on the Lycopersicon esculentum slices as you would for a fruit pie , but I have n’t try out that method .
Serving Suggestions
Both love apple PIE are unadulterated luncheon dishes , and we eat each as a light dinner party , along with a frisee salad . If you double the formula to line a large , rectangular baking dish , squares of the pies make a good appetiser .
Recipe: “Fancy” Tomato Pie
Yield : 4 serving
constituent
Preparation
Drain tomato slices on paper towel for 10 to 30 minutes . Preheat the oven to 400 degrees F.
Put roll puff pastry dough sheet on silicon sheet or parchment paper - lined bake sheet . Bake until it begin to puff up up , about 12 to 15 minutes . When the pastry has cooled briefly , make one layer of the sliced love apple ( and other vegetable , if using ) on top . Drizzle Olea europaea oil and splosh cheese on top .
Bake for 30 to 40 mo . Garnish with chopped St. Basil before serving if desired .
Recipe: Rustic Tomato Pie
Yield : 4 - 6 servings
Line pie goat god with Proto-Indo European crust moolah , and bake for 10 to 12 minute . Meanwhile , beat ballock into ricotta together and season . When the Proto-Indo European crust has cool off concisely , spread ricotta smorgasbord on bottom .
Stack sliced tomatoes ( and other vegetables , if using ) on top of pick . When crust is half full , drizzle olive oil and spread half the cheese . Repeat .
Lower the oven temperature to 350 degrees F , and bake for 40 minute . Garnish with chopped Basil of Caesarea and smutty olives before serving if desired .
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