Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 4 large ripe tomatoes, sliced
- 1/2 cup chopped fresh basil
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Food processor
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, combine the flour, Parmesan cheese, thyme, salt, and pepper. Pulse until combined.
3. Add the butter and pulse until the mixture resembles coarse crumbs.
4. Add the ice water and pulse until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead a few times until smooth.
6. Roll out the dough to fit the pie dish and transfer it to the dish. Trim the edges and prick the bottom with a fork.
7. Bake the crust for 10-12 minutes, until lightly golden.
8. In a large bowl, combine the sliced tomatoes, basil, mayonnaise, Parmesan cheese, garlic powder, salt, and pepper.
9. Pour the tomato mixture into the pre-baked crust.
10. Bake the pie for 30-35 minutes, until the filling is set and the crust is golden brown.
11. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 416
Fat: 32g
Carbohydrates: 21g
Protein: 11g
Sodium: 579mg
Sugar: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Fresh oregano or rosemary can be used instead of thyme.
- Greek yogurt can be used instead of mayonnaise.
Variations:
- Add sliced onions or garlic to the tomato mixture.
- Top the pie with shredded mozzarella cheese before baking.
- Use different types of tomatoes, such as heirloom or cherry tomatoes.
Tips and tricks:
- Use ripe, juicy tomatoes for the best flavor.
- Make sure the crust is pre-baked before adding the filling to prevent a soggy crust.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the pie on a platter with fresh basil leaves and a sprinkle of Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
This pie pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Garlic bread
Troubleshooting advice:
- If the crust is too dry, add a little more ice water.
- If the filling is too watery, drain the tomatoes before adding them to the mixture.
Food safety advice:
Make sure to wash the tomatoes before slicing them.
Food history:
Tomato pie is a popular dish in the southern United States, especially in the summer when tomatoes are in season.
Flavor profiles:
The Parmesan-herb crust adds a savory, nutty flavor to the sweet and tangy tomato filling.
Serving suggestions:
Serve this pie as a main dish for lunch or dinner, or as a side dish for a summer barbecue.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A