There are few more delicious, pure, fresh foods than ripe tomatoes in the summertime. I devour them and look for any and all ways to include them in my cooking during this time of year. One of my favorite things to do with them is to put them in a savory pie.
Perfect for brunch or a light dinner paired with a salad, a summer tomato pie is the perfect summer fare. It's easy, simple, and delicious. I like this version from The Naptime Chef as it keeps things pretty simple and lets the flavors speak for themselves.
For the Crust (note: you can also use a pre-made, refrigerated pie crust):
1 cup flour
3/4 cups white whole wheat flour
1/2 teaspoon salt
1 1/2 sticks unsalted butter, chilled
4-6 tablespoons ice water
For the Filling:
1/3 cup Dijon mustard
1 pound fresh mozzarella cheese, thinly sliced
2 - 4 medium tomatoes, thinly sliced
1 tablespoons chopped garlic (I use more)
1 teaspoon dried oregano (I like to add fresh basil instead)
1 pinch sea salt
2 tablespoons extra virgin olive oil
1. To Make the Crust: Combine the flours and salt in a mixing bowl. Cut in the butter until it is in pea-sized pieces. Add the ice water bit by bit until the dough comes together. Shape the pastry into a disk, wrap it in plastic wrap, and chill for at least 1 hour.
2. To Make the Pie: Preheat the oven to 400ºF. Roll out the crust and drape it into a 9-inch pie plate, trimming the overhang as needed. Spread the mustard evenly over the base of the interior. Layer the mustard with the mozzarella, followed by the tomato slices, overlapping as needed. Sprinkle the top with the garlic, oregano, salt, and pepper. Drizzle the oil over the top. Bake for about 35 minutes.
Image via Julien Lozelli/Flickr