Tomato Pie with Shallots & Gruyere

Tomato Pie with Shallots & Gruyere

I just officially harvested the last of our tomatoes, quite a few green one's in there, but the others were deep red and begging to be devoured. The green one's I turned into pickled tomatoes, some green salsa, and made a small batch of fried green tomatoes. For the red tomatoes, I am savoring those, eating them on toast spread with goat cheese, made another batch of roasted tomato sauce for the freezer, and then created this flaky, buttery, cheesy tomato pie! 

I'll take my food savory over sweet any day. Don't get me wrong, apple pie, that's good. Pumpkin pie, I adore you. But this pie is one I love throwing together when groceries are getting low in the house, but I still need something great to feed my family. This works great with a lot of different options, change up the cheese, add in some mozzarella, or skip the cheese and toss in some squash, sausage, bacon, anything really! 

The best part is, this comes together pretty easily, makes a big tray to feed the family, and also, becomes a great appetizer to bring to parties. Simply cut up into smaller portions. Served hot or cold, still delicious. 

And if you are short on time, just lay the second pie dough over top and cut a few slits in it. No one will judge you for not creating the fancy strips. 


TOMATO PIE WITH SHALLOTS & GRUYERE
serves 8

Pie Crust - makes 2
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cold, and cut into cubes
1/2-3/4 cup ice water

Filling
3-4 medium tomatoes, sliced (this also works with a really good can of chunky tomatoes)
1 cup gruyere cheese
1 tablespoon fresh (or 1 teaspoon dried) herbs, oregano, thyme are my favorites here
1 shallot, thinly sliced
1 tablespoon butter
salt & pepper

1 egg yolk with splash of water

In a large bowl, whisk together flour, salt and sugar. Add the butter cubes, and with a pastry cutter, work the butter into the flour. Depending on the temperature in my house, sometimes I put the bowl in the refrigerator to keep the butter chilled for 5 minutes. Continue cutting the butter into the flour until pea size pieces form. Drizzle in 1/2 cup ice water. Begin mixing it together, adding in a little more water if needed, a tablespoon at a time. Reach your hands in and gather the dough together. 

Divide the dough evenly into two, and wrap with plastic wrap. Place in the refrigerator for 2 hours. 

In a small skillet heat the butter over medium and add the sliced shallot. Season with salt and pepper and cook for about 8-10 minutes until just beginning to brown. 

Preheat the oven to 375. 

Grease a tart pan and set aside (this could also be done in a baking sheet, just line the bottom with parchment paper). Roll out the first pie dough, and lay into the tart pan, you will have access hanging over on the edges. Add the gruyere cheese and spread evenly over the bottom. Top with the softened shallots, and then lay the tomato slices over top. Sprinkle with salt and pepper, and herbs. 

Roll out the second pie dough. Using a pastry knife, or just a sharp knife, create 1/2" strips. Begin laying the strips down over top of the tart pan. Leaving about 1/2" between each strip. Once all strips have been placed, trim the excess dough to 1/2". Crimp and tuck the dough along the edges. Paint with egg wash. 

Place the tomato pie in the oven and bake until golden brown, about 40-45 minutes. Transfer to a wire rack and let cool for about 30 minutes, if not longer. 

Remove the pie from the tart pan, slice and eat! 

 

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