TOMATO PIE WITH SOUR CREAM CRUST FOOD



Tomato Pie With Sour Cream Crust image

This recipe pairs juicy tomatoes with tangy cheese, fresh herbs, and a flaky crust. There isn't a better way to enjoy the flavors of summer.

Provided by Andrea Bemis

Categories     HarperCollins     Pie     Tart     Summer     Tomato     Basil     Parsley     Thyme     Bake     Tree Nut Free     Peanut Free     Soy Free     Vegetarian     Dinner     Lunch     Brunch

Yield 6 servings

Number Of Ingredients 21

For the crust:
2 cups all-purpose flour, plus a little extra for dusting
½ teaspoon salt
2 teaspoons dried parsley
13 tablespoons (1 stick plus 5 tablespoons) cold unsalted butter, diced
6 tablespoons sour cream or plain full-fat yogurt
1 tablespoon white wine vinegar
¼ cup ice water
For the filling and assembly:
2 tablespoons cooking fat
1 large onion, thinly sliced
2¼ pounds mixed heirloom tomatoes (mix of full size and cherries)
¾ cup hard salty cheese, such as Manchego or Parmesan
¾ cup shredded mozzarella cheese
¼ cup mayonnaise
3 tablespoons chopped basil leaves
3 tablespoons chopped parsley
1 teaspoon chopped thyme
Salt and freshly ground black pepper
1 egg, beaten
1 tablespoon milk, cream, or water

Steps:

  • Preheat the oven to 375°F.
  • Make the crust:
  • In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
  • In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
  • Make the filling:
  • In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
  • Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
  • In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
  • Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
  • On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
  • Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
  • Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
  • Note
  • Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.

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