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Peachy the Magazine

Tomato Pie for Summer

This recipe is featured in our July 2015 Food + Entertaining article, On the Go with Lorraine Wallace. This makes for a light supper with lots of tangy flavors thanks to the combination of Dijon mustard, basil and Swiss cheese. It’s quite rich, so each person only needs a small slice, served alongside a green salad sprinkled with whichever fresh herbs you happen to have on hand.

Tomato Pie for Summer
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Tomato Pie for Summer

Course: Main
Servings

8

servings

ingredients

  • For the crust:

  • 1 cup + 2 tablespoons all‑purpose flour

  • 1 teaspoon sugar

  • 1 teaspoon salt

  • 6 tablespoons (¾ stick) cold unsalted butter, cut into ½-inch pieces

  • 3 tablespoons ice water

  • For the pie:

  • 1 tablespoon Dijon mustard

  • 3 large tomatoes, cut into ¼-inch slices

  • 1¾ cups shredded Swiss cheese

  • ½ cup loosely packed basil leaves

  • Coarse salt and freshly ground pepper

Directions

  • To make the crust:
  • In a food processor, blend the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Drizzle in the ice water and pulse until the dough forms small pea‑size pieces. Turn the dough onto a lightly floured work surface and press it out with the heel of your hand. Gather the dough together and flatten it into a disk about 4 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • On a lightly floured surface, roll out the dough to a 12‑inch round. Transfer to a 9‑inch glass pie plate. Trim any overhanging dough and flute the edges. Prick the bottom of the shell all over with a fork and freeze until firm, about 20 minutes.
  • Preheat the oven to 450°. Line the frozen pie shell with foil and fill with pie weights or dried beans.
  • Bake the pie until the edges are slightly golden, 20 to 25 minutes. Remove the foil and bake until the center loses its raw look, 5 to 8 minutes more. The shell should be a little light; it will be baked again. Let cool on a rack before adding the filling.
  • To make the pie:
  • Preheat the oven to 425°.
  • Spread the bottom of the crust liberally with the Dijon mustard. Add a layer of about half the tomato slices and then about half of the cheese. Scatter all of the basil on top and season with salt and pepper. Repeat the tomato and cheese layers.
  • Bake the tomato pie until the cheese is melted and golden, 25 to 30 minutes. Serve warm.

Notes