Least juicy tomatoes best for cheesy pie

By Sandy Oliver Special to the News, Special to the BDN
Posted Oct. 23, 2009, at 5:25 p.m.

The last tomatoes on the window sill went into this pie. We were among the lucky ones who didn’t end up with late blight, so we had a few end-of-the-season green tomatoes to leave in the sunny kitchen window to turn red.

This recipe came from my friend Ann Chandonnet, who is descended from Mainers and lives in Vale, N.C., where I visited her in September. She had a ton of tomatoes and made this tasty open-faced pie from a magazine recipe. The original recipe called for Fontina and cheddar cheeses but Ann said she often uses all cheddar. She also said, “The best tomatoes to use are the least juicy — such as Roma. Don’t forget to pat them dry.”

Ann also says that she found a pound of tomatoes is sufficient, and the mustard is a variable to-your-taste sort of thing. I found a tablespoon and a half or so was enough.

I am including a pie crust recipe, because it is an especially rich version that is very good in this recipe. You may prefer to use your favorite pastry recipe.

Looking for … good recipes to use in a crockpot. Elaine Covell of Bangor wrote to say she appreciated the vegetable recipes in this column, and asked if anyone had recipes for using a crockpot, or as they are called now, slow cookers. Since I do most of my slow cooking on the wood-burning cookstove in winter, I only use my crockpot in summer. Perhaps some of you have a recipe that works particularly well in a slow cooker and will be willing to share it.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

Tomato Cheese Pie

Makes 4 servings.

Crust:

1½ cups flour

½ cup grated Parmesan cheese

1 stick butter

1 large egg

1 tablespoon ice water

Toss the flour and the grated Parmesan together in a bowl, and using your food processor or pastry blender, cut the butter into the cheese and flour mixture. Beat the egg into the cold water, add to the flour and butter mixture, and toss until the dough comes together, adding more ice water, if necessary, a very little at a time. Pat the dough out into a flat disk and chill.

Filling:

1½ tablespoons Dijon-style mustard

1 cup Fontina or Swiss cheese grated

1 cup coarsely grated extra-sharp cheddar

1 pound paste tomatoes sliced and patted dry

2 teaspoons fresh thyme or oregano minced, or a sprinkle of each dried

Salt and pepper

Preheat oven to 400. Roll out the dough on lightly floured board and lay in a 10-inch pie plate. Crimp the edges. Spread mustard over the pastry. Toss the cheeses in a bowl then spread cheeses over mustard. Arrange tomatoes, slightly overlapping, in circles on top of the cheese. Sprinkle the thyme or oregano and salt and pepper over the tomatoes.

Bake pie at 400 F for about 30 minutes, then reduce the temperature to 350 and bake until crust is brown, and the tomatoes are cooked, about 10 minutes more. Allow to cool slightly then serve.

http://bangordailynews.com/2009/10/23/living/least-juicy-tomatoes-best-for-cheesy-pie/ printed on November 22, 2014