Cornmeal and cheese will help bind the filling, so choose ripe, moist tomatoes for this pie because early-season, hot-house or under-ripe fruit will not provide the flavor and the moisture required here. A mix of field-grown heirlooms is ideal, providing not only differing hues but also a more complex flavor.
1 pie crust (recipe »»)
1 3/4 lb. ripe tomatoes, cut into 1/4″ slices or quartered.
2 cups grated extra-sharp cheddar cheese
1/4 cup grated Pecorino Romano, or other regional hard sheep’s milk cheese
2 tsp. sea salt
1/2 tsp. pepper
2 Tbsp. chopped basil
1 Tbsp. chopped dill
1 scallion, thinly sliced
2 Tbsp. cornmeal
Preheat oven to 350°.
Roll out piecrust between two pieces of parchment paper to 12 inches in diameter.
Remove top layer of parchment, lift crust, invert onto pie tin and trim edges to overhang up to 1/2 inch.
Cover crust with parchment paper and weigh down with beans, rice or pie weights.
Bake 20 minutes.
Meanwhile, lay sliced tomatoes on two layers of paper towels to remove some of the moisture.
Combine cheeses, salt, pepper, herbs and scallion.
After shell has baked, sprinkle cornmeal over the bottom.
Spread 1/2 cup cheese mixture over cornmeal.
Make one layer of half the tomatoes; they can overlap.
Spread 1 cup cheese mixture over tomatoes.
Layer remaining tomatoes and top with remaining cheese mixture.
Bake 20-25 minutes, until bubbling and browning on top.
Originally titled Kerry Hanney’s Tomato Pie, this recipe comes from our book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.