I’ve been wanting to make this tomato pie from the moment I saw it on Amber’s blog in June of last year. However, as it often does, the rest of the summer got away from me…and by the time I sorted through my pile of summer to-dos and came upon it in the list again, the weather had already turned cool and fresh tomatoes were long gone. Not wanting to settle, I decided to wait until summer rolled around again and big, juicy heirloom tomatoes were at their peak…and they certainly did not disappoint. I picked up the tomatoes at the farmers market during the week, and then baked up the pie for the hubby and I the following Sunday for brunch. Both of us loved it; we put it in the same category as quiche as a savory breakfast food, and it’s definitely a new summer breakfast staple around here. I hope you’ll give it a try -make it before your local tomatoes disappear until next year!
Recipe adapted from King Arthur Flour and Bluebonnets and Brownies.
For the pâte brisee pastry:
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter, divided
- 4-6 Tbsp ice water
For the filling:
- 2 Tbsp Dijon mustard
- 1/2 lb fresh Mozzarella cheese, thinly sliced
- 1-2 large fresh tomatoes, thinly sliced
- 2 Tbsp garlic scapes, chopped
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 Tbsp olive oil
- 1/4 cup fresh parmesan cheese, shredded
To make the pastry, whisk together the flours and salt in a large mixing bowl.
Cut in half the butter until pea-sized pieces remain and the mixture resembles crumbs. Then cut in the second half, leaving larger chunks of butter.
Add the water a few tablespoons at a time until the dough comes together. Press into a disk about an inch thick, and wrap in plastic wrap. Let rest 20 minutes.
Preheat the oven to 400 degrees and roll out the pastry to fit a 9″ pie dish. Press into the dish and trim any excess pastry. Crimp the edges as desired…I didn’t make mine super fancy; I like the more rustic look.
Spread the mustard over the base of the pie, and then top evenly with the mozzarella slices.
Place tomato slices on top of the mozzarella layer.
Sprinkle with the garlic scapes, oregano, salt, and pepper.
Drizzle with olive oil and sprinkle with the parmesan cheese.
Bake 35-40 minutes or until golden.
Allow to cool slightly before serving.