Rustic Tomato and Cheese Pie

Tomato and Cheese Pie

This recipe came from the Fine Cooking Aug/Sept 2013 issue and I have probably made this savory tart at least a million times since discovering it. This is my ALL-TIME FAVORITE summer dish!!! 

1/4 cup flour combined with 1/4 cup corn meal 

1 recipe Buttermilk Biscuit Dough (recipe follows)

1 1/2 – 2 lbs nicely ripened tomatoes, peeled and sliced 1/4 inch thick, approx 5-6 medium tomatoes
4 oz. creamy goat cheese, softened 
1/2 cup Hellman’s mayonnaise
1/4 cup chopped fresh basil (or substitute 1/2 -3/4 tsp. dried basil leaves) 
Freshly ground pepper, to taste

Position rack in center of oven and preheat oven to 425 degrees F. Sprinkle a 12 x 17 inch sheet of parchment paper with half of the flour/cornmeal mixture. Place biscuit dough onto flour mixture and pat into a 5 inch round. Using a floured rolling pin, roll the biscuit dough into a 13-inch circle, lightly dusting with flour to keep dough from sticking, if needed.

Slide parchment sheet with dough onto a large rimmed baking sheet. Sprinkle the dough with the remaining half of the flour/cornmeal mixture over the dough, leaving a 1 1/2 inch border. Arrange the sliced tomatoes over the dough in two  circles, slightly overlapping them. 

Combine the goat cheese, mayo, and basil  in a small bowl; dollop mixture in generous spoonfuls over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough where needed. Season pie with freshly ground black pepper.

Bake, uncovered, until the crust is nicely golden brown and tomatoes are tender, approx 20 minutes. Let tart cool on a wire rack for 10 minutes before cutting into wedges to serve.

Buttermilk Biscuit Dough
1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. granulated sugar
1/2 tsp. baking soda
3/4 tsp. kosher salt
6 Tbs. cold unsalted butter, cut into 1/2-inch pieces
3/4 cup buttermilk (or sub 3/4 cup milk + 1 Tbs. cider vinegar)

In a large mixing bowl, combine flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or a knife and fork, cut the butter into the flour mixture until mixture resembles coarse meal in texture. Using a silicone spatula or large spoon, stir in the buttermilk, just until the flour mixture is moistened. Don’t over mix! The dough should just come together and will be sticky.

Transfer dough to a floured work surface and gently knead 6-8 times, dusting lightly with flour as needed to keep from sticking. Use dough as needed for Rustic Tomato and Cheese Pie recipe (above).

Now You’re Cookin’,
Chef Alli



3 thoughts on “Rustic Tomato and Cheese Pie

  1. Pingback: 2015: This Year in Chef Alli’s Farm Fresh Kitchen! | Chef Alli's Farm Fresh Kitchen

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