Wait, what? Tomato pie?
With all these freaking gorgeous heirloom tomatoes, I’ve been feeling especially inspired to whip up this tomato pie recipe given to me by a Los Altos customer last year. It’s a pretty foolproof recipe with one VERY important, I repeat, VERY important step that makes the whole pie come together beautifully. The most important part is to place the sliced tomatoes on a paper towel to soak up any excess moisture. I left my tomatoes on for only 5 minutes and wished that I had tried for longer. For our juicy heirloom tomato varieties I highly recommend keeping those puppies on a paper towel for at least 30 minutes or 15 minutes on each side.
19” pie crust
1/2 lb swiss cheese grated
3-4 large heirloom tomatoes sliced and dried out on paper towels (approx. 15 mins each side)
salt & pepper
Fresh chopped basil (approx. 5-7 leaves)
1. Butter your pie dish (yum!)
2. Place your dough in the pie dish
3. spread a thin layer of mustard on the bottom
4. Spread cheese evenly over mustard
5. Cover with tomatoes and basil, tightly packed
**the above recipe calls for one layer, but since our tomatoes are HUGE I tried out the recipe with 3 layers of tomatoes all interlaced with a layer of cheese. The outcome was delicious.