On Tomato Day, Jim Pelligrini, WWFM’s President shared a wonderful tomato pie with all of us. In case you missed it, here is the recipe!
1 1/2 cups flour (Boulted Bread)
1 TBS sea salt (Sea Salt Love)
100 grams lard (Fickle Creek Farms)
100 grams butter (3/4 stick)
1 large bunch of basil
Few TBSP of water
6 large tomatoes (Cane Creek Farms)
1 medium onion (Cane Creek Farms)
100 grams mozzarella cheese (Hillsborough Cheese Co.)
Smoked Salt (Robin Made)
Basil for garnish
1. Make the dough- Pulse together flour, salt, basil in food processor until well combined. Add cold fat a dollop at a time and process until mixture is like sand. With food processor on, add a TBSP of water at a time until dough comes together (you should only need a couple TBSP, depending on moisture content of basil). Put dough in a ziplock bag and refrigerate for at least 30 minutes. Roll the dough into circle and place in pie plate. Note that pie dough is not fussy. Follow ratios roughly but no need to be precise. If you don’t have (or want) lard, use all butter. If it doesn’t all come together perfectly, just press it into pie plate in bits till the plate it covered.
2. Make the filling-Slice tomatoes and squeeze out excess water by hand. Place in colander and allow to drain for a few minutes. Slice onion thin. Toss together, fill pie plate. Grate the cheese and top the pie with it. Bake at 350F (NON-convection) for 30 minutes. The turn on convection, of place under broiler to brown cheese. Be careful, it will go quick, no more than a few minutes should be necessary.
3. Garnish with a little smoked salt and chopped basil.