Tuesday, July 5, 2011

You say Tomato. I say Tomato.

For sure, my favorite thing about summer is the food. I love when the weather is warm and the farmers markets are packed with fresh, ripe, delicious locally grown fruits and vegetables. It is the best. For a few weeks now, Alex and I have been trying to get over to the Columbia Heights Farmers Market. It's held on Saturdays from 9-2 in Tivoli Square. You'd think, with such convenient hours we would have made it over there before this weekend, but some how we've been traveling or too lazy to get over there before this weekend.

When we arrived we were pleasantly surprised to see so many local farms selling their freshly grown produce, flowers, and meat. Vendors featured fruits, vegetables, meats, cheese, bread, and even freshly sheared, spun, and dyed textiles. We picked up some cherries, raspberries, blackberries, blueberries, tomatoes, cucumbers, and rainbow chard with a few specific dishes in mind.

The first, was this month's Food Network Magazine cover recipe for Heirloom Tomato Pie. Though it didn't come out quite as pretty with the cover, since we only found red tomatoes and not yellow, orange, and green; I'm quite sure it came out just as fresh and tasty.

Heirloom Tomato Pie (from Food Network Magazine)
Serves 6
  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3/4 teaspoon fine salt
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup plus 3 tablespoons shredded manchego cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 1/4 pounds mixed heirloom tomatoes
  • Kosher salt
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup mayonnaise
  • 3 tablespoons breadcrumbs
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • Freshly ground pepper


Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.

Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees.

Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.

Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.

Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.


  1. I am planning to make this pie as well... as soon as I can find a ton of tomatoes at the farmers market! It looks gorgeous!

  2. I've never seen anything like this! Tomatoes + cheese + crust = heaven!

  3. ooh! a tomato pie? LOVE! This would be so great for brunch.