Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely chopped pecans
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 3-4 tablespoons ice water
- 4 large ripe tomatoes, sliced
- 1/2 cup chopped fresh basil
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 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, pulse together the flour, pecans, thyme, rosemary, and salt until the pecans are finely ground.
3. Add the butter and pulse until the mixture resembles coarse sand.
4. Add the ice water, one tablespoon at a time, and pulse until the dough comes together in a ball.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish.
6. Press the dough into the pie dish and trim the edges.
7. Arrange the tomato slices in the pie crust.
8. In a small bowl, mix together the basil, mayonnaise, and Parmesan cheese.
9. Spread the mixture over the tomatoes.
10. Season with salt and pepper to taste.
11. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 29g
Saturated Fat: 11g
Cholesterol: 47mg
Sodium: 428mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Protein: 8g
Substitutions for ingredients:
- Almonds or walnuts can be substituted for pecans.
- Dried herbs can be substituted for fresh herbs.
- Greek yogurt can be substituted for mayonnaise.
- Cheddar cheese can be substituted for Parmesan cheese.
Variations:
- Add sliced onions or garlic to the tomato layer.
- Use different types of tomatoes, such as heirloom or cherry tomatoes.
- Add cooked bacon or ham to the filling.
- Top with breadcrumbs or additional cheese before baking.
Tips and tricks:
- Use cold butter and ice water to ensure a flaky crust.
- Blind bake the crust for 10-15 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for 10-15 minutes before slicing to allow the filling to set.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pie on a platter with fresh basil leaves and sliced tomatoes.
Garnishes:
Fresh basil leaves, sliced tomatoes, or chopped pecans.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the crust is too dry, add more ice water, one tablespoon at a time.
- If the crust is too wet, add more flour, one tablespoon at a time.
- If the filling is too runny, add more cheese or mayonnaise.
Food safety advice:
- Wash hands and surfaces thoroughly before preparing food.
- Use a food thermometer to ensure the pie reaches an internal temperature of 165°F.
- Refrigerate leftovers promptly.
Food history:
Tomato pie is a popular Southern dish that originated in the United States. It is often served during the summer months when tomatoes are in season.
Flavor profiles:
The pecan-herb crust adds a nutty and savory flavor to the pie, while the tomato and basil filling provides a fresh and tangy taste. The Parmesan cheese and mayonnaise mixture adds a creamy and salty flavor to the dish.
Serving suggestions:
Serve the pie warm or at room temperature as a main dish or side dish.
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