Summer is all about fresh tomatoes! When we were in lockdown earlier in the year, I joined this wonderful group of professional and home chefs on Facebook – ‘Quarantine Cuisine’. A couple of weeks ago Richard Tang did a live cooking class with a tomato pie that looked delicious.
Tested it out tonight, with a couple of tweaks for my personal taste. To peel the tomatoes, slice an x into the bottom of each one and drop them into boiling water for 30-45 seconds. When the skins start to come off at the x, take them out and put them directly into an ice water bath. The skins then very easily slide off.
4 large tomatoes, peeled
1/4 cup fresh basil, chopped
2 shallots, finely chopped
1/4 cup plain Greek yogurt
1/2 cup Duke’s mayonnaise
1 tsp lemon zest
3 cloves garlic, minced
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 Tbsp grated pecorino romano cheese
1 9-inch deep dish piecrust
Salt and pepper
Maldon’s smoked sea salt flakes, for finishing
Preheat oven to 400 degrees. Slice the tomatoes and place them in a colander over a large bowl. Sprinkle them with salt and let them sit for 15 minutes to draw moisture out.
Combine the yogurt, mayonnaise, lemon zest, and garlic; salt and pepper to taste. Add the mozzarella, cheddar, and pecorino and fold until well mixed. Set aside.
Line the pie plate with the piecrust and use a fork to poke holes on the bottom of the crust. Layer the tomatoes and then top with the onions and chopped basil.
Spread the cheese mixture on top. Garnish with basil leaves and cherry tomatoes.
Bake in the oven until lightly browned, about 35-40 minutes. Check the bottom crust and if it needs a few more minutes, put it back in on the lower rack. Remove from the oven and let sit for 10 minutes before slicing. Serve slices warm, finished with a sprinkle of smoked sea salt flakes.