by laurielufkin
Photo by laurielufkin
laurielufkin's Notes:
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2 1/2 cups
all purpose flour
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1 cup
frozen butter, cut in small pieces
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1/4 cup
finely grated parmesan cheese
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6-8 tablespoons
ice cold water
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2 pints
grape or cherry tomatoes, cut in half
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3 tablespoons
olive oil
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1 tablespoon
Italian herb blend
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2 pounds
ripe heirloom tomatoes
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1 tablespoon
tapioca
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1/3 cup
prepared basil pesto (I make my own in large batches and freeze in small containers)
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1/2 pound
fresh mozzarella cheese in 1/2 inch slices
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1/2 cup
julienne sun dried tomatoes (not oil packed)
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1
large egg, lightly beaten with one teaspoon water
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1
salt & pepper to taste
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In the bowl of a food processor (or by hand, or with a fork, or a pastry blender) combine flour and butter until butter is incorporated and the size of small peas. Blend in cheese. Add water, a tablespoon at a time, pulsing if you are using the processor until dough forms a loose ball. Divide in half, form into two discs and wrap tightly in plastic wrap. Refrigerate for at least one hour or until ready to use--this step can be done a day or two in advance.
Ask the hotline about this step!When ready to bake pie, preheat oven to 300
Ask the hotline about this step!Toss cut grape or cherry tomatoes with oil, herbs and salt and pepper to taste. Roast in preheated oven for 1 hour until lightly browned and caramelized, shaking pan occasionally. Set aside to cool slightly.
Ask the hotline about this step!Increase oven temperature to 375. Move oven rack to bottom third and place a baking stone on the rack (if available) to preheat.
Ask the hotline about this step!Slice heirloom tomatoes into ¼” slices and lay flat on a kitchen towel to remove some of the moisture. Lay another towel on top and press down lightly.
Ask the hotline about this step!Roll out one pie crust and place into a 9 ½” pie plate (preferably glass). Sprinkle tapioca on to crust and top with sun dried tomatoes. Layer half of the fresh heirloom tomatoes over sun dried and spread on pesto. Top pesto with sliced cheese and another layer of sliced heirloom tomatoes.
Ask the hotline about this step!Roll out remaining crust and cut in to strips. Weave strips in to lattice crust and crimp the edge to form a rim. Brush entire crust with egg and sprinkle with freshly ground black pepper.
Ask the hotline about this step!Bake in preheated oven on stone for 45 minutes uncovered. Cover crust lightly with aluminum foil if over browning and cook for an additional 5-10 minutes until bottom crust is browned. Allow to cool on a baking rack for 10 minutes before serving. Serves 8.
Ask the hotline about this step!okay. maybe i'm completely off of the rails stupid. i loved this recipe but i have a few comments: step two doesn't specify what cheese to add to the crust. so it's a little confusing when, in step 6, all of a sudden there's another unspecified cheese to add to the pie. i figured it out, but i like my recipes foolproof because i am clearly foolish. and also: what do we do with the grape/ cherry tomatoes after they've cooled. it's probably me. i'm an idiot. but i'm a firm believer that recipes need to appeal to the lowest common denominator... and as a representative of the lowest common denominator... things could be clearer. loved it though! thanks!
And the kind of tapioca might be good too. Medium pearl, small pearl or instant?
I'm pretty sure the step 1 cheese is parmesan and the step 6 cheese is the sliced mozz. I've used Bob's Red Mill tapioca flour in pies before. Laurie, can you tell us what type you use? Thanks for the recipe.
Hi! Yes on the parm to the crust and the mozzarella to the filling. I am so sorry it wasn't clearer--the cherry tomatoes go in the filling as well--and as for the tapioca--right off the grocery store shelf in the baking section in the red box. Not even sure of the name because it is on my shopping list. And you are so welcome!
There are a pile of tomatoes on my counter right now about to meet their destiny with this lovely dish! Thanks Laurie!
And what a lovely destiny it will be! Thank you Lindsay!
As a pie aficionado, all I can say is...I want to make this NOW! :) Did I say I love pie?!
Laurie, this looks fabulous and I am looking forward to another great use for my basil pesto! I have basil growing out back like weeds...love it! Thanks for sharing this wonderful recipe!
Lorraine
Thank you Rainie--I appreciate the compliment and please, if you do make it tell me what you think--it really is one of my favorite recipes.
Back to the recipe : ) This crust looks and sounds like a delicious vehicle for the tomatoes. Quick question, what is in the Italian herb mix?
Hi! They do sell it at the grocery store--called Italian Seasoning or the like--or make up your own with some oregano, rosemary, thyme etc. Whatever you like feel free to use it--and please, let me know what you think if you make it. Thanks for the lovely compliment!
Hi everyone -- we wanted you all to be aware that the comments appearing from us below are some sort of weird glitch or hack that we're looking into. We make a point of not weighing in on recipes until after we've announced the finalists. We also want to make this clear: At food52, we welcome and celebrate home cooks at all levels -- we can all learn from each other. Thank you to everyone for your participation and supportive comments -- we hope you'll all keep participating in a positive fashion as the community continues to grow. - A&M
Amen!
Merry, I meant that there are a LOT of new members who are "recruited" to vote , but never participate in any other way, ie, recipes. I love new people who post recipes and comment on others (like you do). I have been commenting on recipes from members that are new but the playing field (contests) is sure different when the voters are personal fans not food52 cooks.
ps: You have two sites...Merry and Merrymed...do you use them both?...to vote???
I don't have a site named Merrymed. I just found Food 52 thru getting emails through Whole Foods. I entered the basil contest because I grow lots of basil and had fun with the swordfish. I skipped the burger one cuz that didn't interest me, I pondered the tomato...but love tomatoes plain. And to answer you, do I use both sites to vote??? That's accusing my character, however, I'm new at your site and have voted in three of the past contests - I enjoyed viewing what the judges thought were the top two and voted what I thought was best....I didn't read who submitted them...the names are all new to me. I just love food and have enjoyed meeting new foodies.
Just For Your Information: MerryMed lives in Florida and is a beautiful young doctor. I live in California, wrinkled and a homemaker over 55! So come on dynyno...enough is enough! I just want to cook and be merry!
So...I have read about you on google...you love to enter contests and you get all your troops to vote for you. We are a very supportive group on this site but I am not sure we get the nature of your passion. We are home cooks and we enter our recipes...we are not radio personalities or cooks who just post recipes to win...we love sharing our recipes and chatting and twittering and supporting each other. Until recently our group has been small and not recruited just to try and win a contest.
Ouch! Now I'm afraid to enter. I didn't realize this is a special group that would judge our passion. I thought we were having fun showing our latest creative culinary creations! I'm heartbroken. I have noticed Laurie's great recipes in other competitions; I know lots of home cooks who are passionate about entering recipe contests! They love the challenge of working with a specific ingredient moreso than conquering another WIN. What I know of Laurie is that she comments on other recipes in a supportive way and appears to enjoys the challenge of creating tasty dishes . You say you are part of a "supportive group" - I'm sure they back you when needed. Obviously, Laurie has a supportive group that backs her because she has earned it by being there for them. Kinda like your group. What is wrong with that? Please judge the recipe and be careful with accusations of others - or you will scare many of us homecooks away. I've been entering recipe contests for a year now and I do it for fun, a creative outlet, and it keeps me interested in cooking! But now, I feel like cowarding back cuz I would have been crushed if you had written that comment about me and my passion for cooking. Sincerely, Merry
I've been wondering about this...there do seem to be a number of chefs, caterers, entrepreneurs, cooking teachers, bloggers/writers, etc,, ~ of all levels ~ in the mix,,,,so how do you define "home cook"...and how do you draw the line...or do you?
I think we welcome cooks of all ilks here - contesters, bloggers, gardeners, people with fans, lawyers who cook, beginners, seasoned cooks (get it? yuk yuk) you name it ... I see no reason for anyone to hestitate to enter, and hey if you have peeps for support - more power to ya!!!
I have been very pleasantly surprised by how the editors do seem to consider recipes that do not have any likes or any comments. As one completely new to this site this summer, I have really loved the supportive nature of everyone. It is a bit daunting to have professionals in the mix, but I appreciate learning from everyone. It does seem that everyone is welcome. It has been great to meet all kinds of people who are passionate about their recipes through this site. I have also loved using this site to connect up with friends and family...but they usually don't give me their likes!
I LOOOOOVE caprese salad and pie! put the two together and - WOW. I am soo loving this recipe.
Thank you so much for the compliment--it means a lot!
wow. This is exactly what I always wanted to do with a bunch of tomatoes but never thought of it. Beautiful. I think I'll make it tomorrow!
thank you John--let me know how it comes out please!
Looks delicious!! Beautiful presentation!
Note: The comment appearing from us above is some sort of weird glitch or hack that we're looking into. We make a point of not weighing in on recipes until after we've announced the finalists.
Wow - great way to use up all my fabulous heirloom tomatoes. Thanks for the unique crust!
If you make it, please let me know what you think--thank you so much for the compliment.
thank you Merry! that means a lot!
Seriously . . this is a ROCK STAR recipe. I can't wait until my tomatoes from the garden ripen enough for me to put to good use in this recipe!
Thank you so much--I love this combo and recipe--so homey yet elegant enough to serve at a brunch/party.
Note: The comment appearing from us above is some sort of weird glitch or hack that we're looking into. We make a point of not weighing in on recipes until after we've announced the finalists.
Looks wonderful!
I will make you one!
thank you so much--please let me know what you think if you make one!
This looks fabulous!
Thank you so much--the best part is you can make the crust a day or two in advance so it is fairly easy to make too!
thank you thank you!
Tomato pie recipes have always appealed to me, but I am too lazy to have made one, especially in the summer (having the oven on for two hours is not appealing). When I saw this recipe, I was taken with the beautiful lattice crust. Then I was drawn in by the idea of three different kinds of tomatoes in one dish: sun-dried, roasted cherry, and raw. Including pesto added another flavor layer.
The pie I made was quite beautiful also and the crust was amazing. The bottom crust, though, was soggy, and I wasn’t converted to sun-dried tomatoes (so far have never liked them in anything). I looked at some other tomato pie and tart recipes, and think baking the bottom crust blind would be a good idea. Of note: my son, whose nickname is The Critic, pronounced the pie good without any reservations.