How many of our friends are enjoying a great harvest of tomatoes? If you are like us, we are always looking for a great recipe to use and delight our family and friends. Amanda Jane Simcoe outdid herself. Don’t tell my grandmother, but this cheese and tomato pie recipe might’ve outdone her!
CHEESE AND TOMATO PIE
About 3 pounds assorted heirloom tomatoes or assorted cherry tomatoes
2 large shallots, minced
2 garlic cloves, minced
1 1/2 cups extra-sharp white Cheddar cheese, grated
1/2 cup mayonnaise.
1/2 cup fresh basil, chiffonade
1 tablespoon Seikel’s Oklahoma Gold mustard
1 large egg
1 pie crust, pre-baked
1 tablespoon minced fresh chives
1/2 cup shredded parmesan cheese
Kosher salt and freshly cracked black pepper, to taste
Before we make the pie, it is important to remove some of the moisture from the tomatoes, or you will end up with a crust full of cheesy tomato broth.
If you are using beefsteak tomatoes, slice into 1″” slices and place 2/3 of the slices in a single layer on a wire rack set over a large, rimmed sheet pan. A bit of pan spray on the rack keeps the tomatoes from breaking when removed. If using cherry tomatoes, place on a foil-lined sheet and lightly drizzle with oil. Sprinkle with kosher salt. Bake in 400-degree oven until wilted and slightly dried out, 40 to 45 minutes. Allow to cool completely.
Take the remaining tomatoes and place them on a sheet pan lined with paper towels. Sprinkle with kosher salt and cover with another layer of towels. Allow them to rest while the other tomatoes bake.
In a small skillet, gently sauté the minced shallot and garlic in about 1 tablespoon of olive oil, just until soft but not brown. Drain and set aside to cool.
In a bowl, combine mayo, mustard, egg, 1/4 cup of the parmesan, the white cheddar, the cooked shallot, and garlic, about a tablespoon of chives, and most of the basil (reserve some of each for garnish). Add a good pinch of salt and pepper. Mix well.
When the cooked tomatoes have cooled, spread a layer of the cheese/mayo mix into the bottom of the baked pie crust. Top it with a layer of roasted tomatoes. Spread another layer of the mayo mix and then top with the fresh tomatoes drained on the paper towels.
Gently cover the edges of the crust with foil to prevent overbaking. Sprinkle the top with the remaining shredded parmesan. Bake at 400 until the center is set, 35-45 minutes, depending on your oven and the size of the tomatoes.
When you remove the pie from the oven, allow it to sit at room temperature for one hour. Garnish with chives and basil just before serving.