Tomato Pie
The summery burst of tomato and basil pairs beautifully with the cool Swiss and gooey Mozzarella in this pie that hits the spot for breakfast, lunch, or dinner at any time of the year!
Servings: 6
Ingredients
Einkorn Pie Crust
- 1 3/4 C. Einkorn All Purpose Flour
- 1 tsp. Sea Salt
- 1 Tbsp. Sucanat
- 9 Tbsps. Unsalted, grass-fed Butter
- 1 Farm Fresh Egg
Tomato Pie Filling
- 4-5 Cups Chopped Tomato Large chunks
- 2 tsps. Sea Salt
- 4-5 Tbsps Chopped Basil
- 1 small Red Onion diced finely
Cheese Topping
- 2 Cups Swiss Cheese shredded
- 1 Cup Mozzarella shredded
- 1 Cup Homestead Mayonnaise
Instructions
Einkorn Pie Crust
- Sift together the dry ingredients.
- Cut in the butter. A pastry cutter can be used here but good old clean hands are great too. Work it together until the mixture resembles coarse sand, mixed but still clumpy. In other words, you don't want a smooth paste here. That comes next. . .
- Add the egg. Mix it in until just barely smooth. Overworking pie crust dough makes it tough. You do want that egg mixed in completely though. Finding pockets of cooked egg meat in your pie crust is not so great. Getting this balance takes a little practice.
- Chilling the pie dough before cooking is an important step, especially using Einkorn flour which absorbs the butterfat slowly. You can chill it in your refrigerator for an hour but more is even better. This is also a good time to freeze the dough if you are interested in saving it for later. When I freeze my dough at this stage I will flatten it to the shape of a pancake, put it between parchment paper and stack it in a plastic bag or container and pop it into the freezer. Flattening it before freezing makes rolling loads easier when it comes time to use the dough.
- I roll the dough between two sheets of parchment paper, pull off the top piece, place it bare side down into the baking plate, and pull off the second piece of paper.
- Bake the pie shell lightly before adding the tomatoes.
Tomato Filling
- Chop the tomatoes, stir the salt into them and then pour the tomatoes into a colander. I reserve the liquid that drains off for other purposes. Let the tomatoes drain for an hour or so. The longer they drain the less soupy your finished pie will be. Stirring gently to speed up the process is helpful.
- After the tomatoes have drained enough stir in the chopped basil.
Cheese Filling
- Mix together the shredded cheeses and the mayonnaise.
Pie Assembly
- Spoon your tomato/basil mixture into the lightly baked pie shell.
- Spread the cheese mixture gently over the layer of tomatoes.
- Bake at 350 until the cheese is melted and toasted and the tomatoes are bubbling lightly at the sides, usually for about 45 minutes. Place some foil over the top of the baking pie if the cheese is browning too quickly or too much.
