Marinated Summer Tomatoes
Ingredients
For the tomato pie crust
- 242 g all-purpose flour
- 5 g salt
- 160 g butter cubed and softened
- 3 Tbsp. ice water + extra if needed
- 80 g shredded cheddar cheese
For the herbed fromage
- 20 oz. Kenny’s Fromage Blanc
- ½ tsp. salt
- Pinch of white pepper
- ½ cup chopped herbs mix of dill, parsley, tarragon, chives, and chervil
For the oven-roasted tomatoes
- 4 lbs. tomatoes
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 Tbsp. thyme minced
- 1 Tbsp. rosemary minced
- 2 tsp. salt
- Pinch of white pepper
For the toppings:
- 8 oz. Grana Padano cheese
- finely grated
- 1 cup chiffonade basil
Instructions
For the tomato pie crust
- Make the dough in a mixer by starting with the flour and salt, then adding in butter and mixing.
- Then, add just enough ice water to bring the dough together, and add cheese.
- Roll the mixed dough into a ball and refrigerate until firm.
- Then, divide the dough into 4 little balls.
- Thinly roll out each piece of dough between two sheets of wax paper into about 9-inch circles.
- Cut out 8.5-inch circles and press into 6-inch pie pans, poking the bottom with a fork.
- Top with parchment paper and baking beans and bake in a convection oven, low fan, at 350° for about 18-20 minutes.
- Set aside to cool.
For the herbed fromage
- Whip all ingredients together in a stand mixer until well combined. Set aside.
For the oven-roasted tomatoes
- Slice tomatoes into wedges and mix with all other ingredients in a large bowl.
- Then, place tomato wedges on a roasting rack and roast in oven for about 30 minutes at 350°.
- Set aside.
For assembly
- Preheat oven to 375°.
- To build the pies, press about 4 ounces of the herbed fromage into the bottom of each pie and top with the roasted tomatoes, crushing them gently with your hands.
- Then, bake pies in preheated oven until hot, about 6-8 minutes.
- Take out and slice each pie into 4 wedges, then top with grated cheese and chiffonade basil.
Notes
“As I have aged and evolved as a chef, I find the simple pleasures more and more invigorating and meaningful. A simple side dish of well-prepared ripe summer tomatoes can be its own meal with a fresh baguette or corn tortillas. It can also be a wonderful accompaniment to any meat you would like beside it. Simple, elegant flavors. I particularly like this with a few slices of smoked brisket.” – Erik Niel