Saturday, July 16, 2011

Heirloom Tomato Pie

This recipe uses heirloom tomatoes.  For all of those who don't know what a heirloom tomato is, it is a variety or type of tomato that has been passed down through generations without alterations. There are many reasons why heirloom tomatoes are better than the regular tomatoes we eat but the major one is that it creates genetic diversity.  Without the genetic diversity, all the tomatoes in a environment could be killed by a disease or pests.  Heirloom tomatoes  are also delicious and full of vitamin C, vitamin A, vitamin K.   This recipe is delicious, so have fun with it and try to get the most colorful tomatoes to create an eye-pleasing and fun dish.

Heirloom Tomato Pie

1 cup all-purpose flour
3/4 cup yellow cornmeal
2 1/4 pounds heirloom tomatoes
3/4 tsp. Redmond sea salt
3/4 cup shredded mozzarella cheese
Kosher salt
3 tablespoons chopped fresh basil
3 tablespoons breadcrumbs
1 stick cold butter, cut into 1/2-inch pieces
1 large onion, thinly sliced
3/4 cup plus 3 tablespoons ricotta
1 egg
1 teaspoon fresh thyme, chopped
3 tablespoons fresh parsley, chopped
Freshly ground pepper
2 tablespoons extra-virgin olive oil
  1.  Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine.  Add the butter and 3 tablespoons ricotta; 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.
  2. 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˚.
  3. Line the crust with foil then fill with dried bean. Bake till edges are golden, about 15-20 minutes. Remove the foil and beans and continue to cook until golden all over, about 10-15 more minutes. Let cool on rack.
  4.  Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat.  Add the onion and cook, stirring until golden. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.
  5. Increase the oven temperature to 375˚.  Combine the remaining 3/4 cup ricotta, mozzarella, beaten egg, breadcrumbs, 2 tablespoons basil and parsley, 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 remaining 1 tablespoon olive oil and season with pepper.  Bake until the tomatoes are browned, about 45-50 minutes. Top  with the remaining 1 tablespoon each basil and parsley.

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