Friday, September 4, 2009

Peel a tomato?

If the judge of the quality of a dish is how fast it disappears then this counts as a success. Considering that I made two pies, and the only people in my household who are eating it are me and my Dad, it is rapidly disappearing. The first night both me and my darling ex-roommate and my Uncle all had seconds, and the rest of it has spiced up lunch like PB&Js never did.

This says it made enough for one pie, and while the crust measures out to that I had more than enough filling for two pies, and I even forgot the cheese. So I’ve adapted the recipe for enough filling to make only one pie. I thought it tasted fine without cheese (I’m not a huge cheddar fan) but it would probably be better with it.
Adapted from Smitten Kitchen
Tomato Pie that isn't Pizza

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup 2% milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 pound beefsteak tomatoes (about two large ones)
1 ear corn
1 tablespoons finely chopped basil,
1/2 tablespoon finely chopped chives,
1/8 teaspoon black pepper,
3.5 ounces coarsely grated sharp Cheddar (1 cup),

Crust: Have butter room temperature/slightly softened (I popped mine in the microwave for a quick ten seconds because I have no foresight). Mix flour, baking powder, and salt. Then fold in butter with your hands until it has a sort of coarse texture. Add in milk and make dough. Divide into two balls, and roll one out on a floured surface. Mine did not come out round and pie shaped, but I made it fit into the pie pan anyways.

Whisk together mayonnaise and lemon juice. This will look like icing, which is misleading.

Cut large a large ‘x’ in the bottom of each tomato and then blanch. You do this by dropping in boiling water for ten seconds and then immersing in an ice bath, this makes it easy to peel which is the next step. Which was weird for me because normally I skip the peeling step in most recipes, but what Smitten Kitchen recommends I blindly follow, and the result was nice. This is also a little soupy so the recommendation is to remove the seeds and tomato juice, but I couldn’t bring myself to follow.

Pre heat oven to 400 degrees. Chop tomatoes into slices and lay on top of crust, put corn over this (you could also just use a cup of frozen already cut corn, but I am always one for fresh ingredients) and sprinkle herbs and cheese. Pour mayonnaise over this, and then roll out second half of dough and cover. Cut four vents and brush with the melted butter. Cook for 30 to 35 minutes (32 worked well for me). The top is biscuity and the filling is delicious, and this is all super easy.

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