Ripe Tomato Pie

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Ripe Tomato Pie

 

1 prepared pie crust to fit 9 inch tart pan

3 large tomatoes, about 1 1/2 pounds, peeled, cut into 1/2 inch thick slices

sea salt for sprinkling

1/4 cup Dijon mustard

1 cup coarsely grated Gruyere cheese

1 tablespoon chopped parsley

1 tablespoon chopped fresh thyme

1 garlic clove, minced

2 tablespoons extra-virgin olive oil

additional kosher salt

freshly ground black pepper to taste

 

Roll dough to 1/8 inch thick round on a lightly floured work surface. Transfer

to 9 inch tart pan with removable bottom, cut off any excess dough from the

edges, and prick the bottom lightly with a fork. Chill 30 minutes.

Preheat oven to 375 degrees. Line shell with foil and fill with pie weights,

dried beans or rice. Bake in lower third of oven for 20 minutes at 375 degrees.

Carefully remove weights and foil. Return to the oven and bake for 10 minutes

more or until light golden. Cool in pan on a wire rack. Turn up oven to 400

degrees.

Sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes.

Spread the mustard over the bottom of the shell and sprinkle the cheese over it.

Arrange tomatoes (after wiping off the salt) over cheese in one overlapping

layer. Bake at 400 degrees until pastry is golden and tomatoes are very soft, 35

to 40 minutes.

In a small bowl, stir together parsley, thyme, garlic, olive oil and salt and

pepper to taste. Sprinkle pie with this mixture while hot and spread out gently

with back of spoon. Serve pie hot or at room temperature.

Makes 6 to 8 servings.