TOMATO PIE

Tomato Pie

In time for the season, Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama, shares his recipe for tomato pie

In summer’s fleeting moments, a few heirloom tomatoes—Brandywines, Cherokee Purples, Green Zebras—are still thriving and make for a vibrant filling. “This recipe is an old-fashioned tomato pie with the lightness of a tomato salad,” Robinson says.

INGREDIENTS

•

◦ 4 shallots, minced

◦ 3 garlic cloves, minced

◦ 4 tbsp. extra virgin olive oil, divided

◦ 1 tbsp. Dijon mustard

◦ 9-inch pie shell

◦ 1 lb. assorted heirloom tomatoes, sliced 1/4-inch thick

◦ 3 oz. goat cheese, crumbled

◦ 1/2 oz. fresh basil chiffonade

◦ 1 tbsp. Grenache vinegar

◦ 1/2 cup fresh bread crumbs

◦ 1 oz. grated Parmesan cheese

◦ Salt and pepper

PREPARATION

Preheat oven to 400 degrees.

In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.

Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.

In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.

Bake 30 minutes, or until topping and crust are golden brown.