Tomato Pie II
I wanted to try a twist on my tomato pie -- a more summery/less Italian version -- more savory, herby? It's a little lighter of flavor and ou can taste the individual flavors within much better.
Tonight's tomato pie dinner was made with 100% local ingredients. In fact the cheese and the milk were purchased from my little dairy farmer man Saturday AM at the Lititz market. I cannot emphasize enough all the benefits of buying local grown food -- it blesses the farmer, us, the earth, the local economy....over the last 4 weeks we have shifted our grocery purchases to 80% + local without increasing our grocery budget. Imagine if we all just shifted $10-20 to our local markets each week the impact it would make!? But you can use whatever you like. (That's my soapbox for the day!)
I make another tomato pie that is more of an Italian dish.....lots of fresh garlic, caramelized onions, a layer of fresh pesto, lots of fresh basil and oregano, and lots of mozzarella and fresh parmesan cheese. This is a more summery version.
3 large or 5 small tomatoes seeded and chopped
8 oz raw or sharp cheddar freshly shredded
3-4 oz fontina shredded
1 stick organic butter
2 T fresh Greek oregano, chopped
1T fresh Rosemary, chopped
5fresh basil leaves, chopped
2 T dill
1T garlic powder
1T each: dried parsley, dried oregano
3 c unbromated, unbleached organic flour
2 t baking powder, aluminum free
1 t salt
2 T olive oil
1 c raw spinach
Sea salt to taste
Crust:
Add flour, baking powder, 1 t salt, 1 T dill, 1/2 T dried parsley and oregano to mixing bowl and mix thoroughly. Cut butter into flour mixture, add 1/2 of each type of cheese, and add 1/2 cup milk. Mix together into a dough. Add enough flour so not sticky and can rolled. You may need more milk or flour depending on type of milk and flour you are using. Divide dough in half and roll out1 ball. Fit into pie plate, poke fork hole in bottom and bake in a 350 preheated oven for 12-13 minutes, NOT browned......
Tomatoes and Layers:
In a medium bowl add tomatoes, rest of spices, sea salt to taste (usually 3 twists of my salt mill), 2-3 T of assorted cheese, olive oil. Toss together and add into pie plate.
Arrange spinach in a nice layer atop the tomatoes.
Use all but 2 T of cheese and sprinkle all over spinach layer.
Roll out remaining dough and place on top of pie......I usually cut it into triangles and piece together so juices and cheese can ooze through a bit.
Sprinkle top of pie with remaining cheese and bake until bubbly and light-golden brown. Allow to cool 30 minutes before serving.
Serves 5-6
Tonight's tomato pie dinner was made with 100% local ingredients. In fact the cheese and the milk were purchased from my little dairy farmer man Saturday AM at the Lititz market. I cannot emphasize enough all the benefits of buying local grown food -- it blesses the farmer, us, the earth, the local economy....over the last 4 weeks we have shifted our grocery purchases to 80% + local without increasing our grocery budget. Imagine if we all just shifted $10-20 to our local markets each week the impact it would make!? But you can use whatever you like. (That's my soapbox for the day!)
I make another tomato pie that is more of an Italian dish.....lots of fresh garlic, caramelized onions, a layer of fresh pesto, lots of fresh basil and oregano, and lots of mozzarella and fresh parmesan cheese. This is a more summery version.
3 large or 5 small tomatoes seeded and chopped
8 oz raw or sharp cheddar freshly shredded
3-4 oz fontina shredded
1 stick organic butter
2 T fresh Greek oregano, chopped
1T fresh Rosemary, chopped
5fresh basil leaves, chopped
2 T dill
1T garlic powder
1T each: dried parsley, dried oregano
3 c unbromated, unbleached organic flour
2 t baking powder, aluminum free
1 t salt
2 T olive oil
1 c raw spinach
Sea salt to taste
Crust:
Add flour, baking powder, 1 t salt, 1 T dill, 1/2 T dried parsley and oregano to mixing bowl and mix thoroughly. Cut butter into flour mixture, add 1/2 of each type of cheese, and add 1/2 cup milk. Mix together into a dough. Add enough flour so not sticky and can rolled. You may need more milk or flour depending on type of milk and flour you are using. Divide dough in half and roll out1 ball. Fit into pie plate, poke fork hole in bottom and bake in a 350 preheated oven for 12-13 minutes, NOT browned......
Tomatoes and Layers:
In a medium bowl add tomatoes, rest of spices, sea salt to taste (usually 3 twists of my salt mill), 2-3 T of assorted cheese, olive oil. Toss together and add into pie plate.
Arrange spinach in a nice layer atop the tomatoes.
Use all but 2 T of cheese and sprinkle all over spinach layer.
Roll out remaining dough and place on top of pie......I usually cut it into triangles and piece together so juices and cheese can ooze through a bit.
Sprinkle top of pie with remaining cheese and bake until bubbly and light-golden brown. Allow to cool 30 minutes before serving.
Serves 5-6
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