Which means tomatoes are super good right about now. So It is the perfect time to make this southern tomato pie. One of my best friends makes this pie every year in late June. We usually have it during our pre 4th of July picnic. Some pretty epic things happen in this pie- slow roasted tomatoes and shallots that is topped wit cheese. Sounds like perfection to me.
I took a few days off. I kind of needed to centered myself. Sometimes when I’m overwhelmed I retreat into my self. I needed time to figure out what my next life goal was going to be. Is it finally time to go Beyonce blonde? Should my bangs make a comeback? Is it time to tame these curls? Yup, most of my major life decisions are hair related. I’m a simple gal like that.
But seriously, I’m finding that now I’m officially in my 30’s I need to be more focused and deliberate with the decisions that I make. Yup it was that heavy!
But in that time off I figured a few things out: I am grateful for the things that I have. It is a simple concept but sometimes in the middle of being mommy and wifey- I forget what I do have. I love every bit of my life. The good, the bad, and the ugly. Every single bit is needed. Every thing that I have experienced has made me ever wiser. 2. I love this blog. I have been so caught up in trying to do everything right, I have no idea what I’m doing guys. I only know I love to cook and snap pictures. I missed some of the early days of this blog, because I wanted more than I was ready to receive. But during my time off, I realized that this is now a part of me. I literally itched to take pictures so that I could share them with you.
I love to eat and cook and take pictures and share it with you. Which brings me back to this pie. What a pie. What a pie. What a mighty good pie. Yes it is now! I don’t know why that was critical. But it was.
It has smoked Gouda cheese and cheddar cheese. I don’t see how that can every be wrong. Along with slow roasted tomatoes and caramelizes shallots. I could eat the shallots all by themselves. No explaination needed. Just me and these shallots. You feel me, right???
And because this is my grandmother’s favorite savory pie and it is her birthday on the 4th I wanted to share this with you guys for the long weekend.
Southern Tomato Pie
- For the crust:
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1 1/4 cups all-purpose flour plus more for surface
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- For the filling:
- 4 vine ripened tomatoes sliced
- 2 cups roasted cherry tomatoes halved
- 3/4 teaspoon kosher salt
- All-purpose flour for surface
- 1/2 cup caramelized shallots
- 1 tablespoon unsalted butter
- 1 cups grated sharp cheddar
- 1 cup Gouda cheese
- 1/2 cup mayonnaise
- 1/4 cup coarsely chopped fresh thyme
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- pinch of sugar
- Make the crust:
- Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 pulses. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it’s very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum). Do not over-process.
- Turn dough out onto a lightly floured surface and push together to form a rough ball. Knead a few times to combine, then roll into a ball. Flatten ball into a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
- Position rack in bottom rung of oven and preheat to 350°F. After dough has chilled, lightly flour work surface and roll out dough out. Trim edges to leave a 1″ overhang and crimp as desired. Freeze dough at least 15 minutes.
- Line crust with parchment paper or foil and fill bottom with baking beans. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and bake again until very light brown and dry, about 10 minutes more.
- Fresh Tomatoes
- Seed and dice about 3 cups fresh, high-quality tomatoes. Toss them with a little kosher salt and sugar. Set over a colander while you prepare the remaining ingredients if possible. If not, drain for a minimum of an hour. You should be left with about 2 cups of tomato.
- For the roasted tomatoes
- Half about 4 cups cherry tomatoes. Toss with olive oil,2 sprigs of thyme, salt and pepper. Spread the tomatoes on a baking sheet and roast at 350 degrees for about 30 minutes. You want the tomatoes to shirk down and slightly caramelized, but not burned.
- For the Shallots
- Peel and slice 8 shallots. In a large sauté pan, heat 2 tablespoon butter and 1 tablespoon olive oil. Add the shallots and season with salt and red pepper flakes. Let the shallots simmer. When the shallots have simmered and the liquid has cooked out, turn down the heat to low. Allow the shallots to cook and become caramelized. You are looking for a medium brown(caramel color).
- To Assemble the Filling
- Combine the shallots, fresh tomatoes, roasted tomatoes, thyme, salt, pepper, and sugar to taste. You could stop here and spread this on crackers. Remember that tomatoes can take the seasoning so don’t be scared.
- For the Topping
- Mix together the mayo,thyme, cheddar cheese and gouda.
- To Bake and Serve
- Spread the filling over the bottom of a blind-baked crust. Pack in the filling and spread the cheesy topping nearly to the edges of the pie. Bake at 375 degrees until the top is nicely browned about 20-25 minutes. Now exercise self-control and serve at just over room temperature.