Every summer has to have its edition of tomato pie. (see the Tipi newsletter for prior pies, e.g. tomato handpies from 2021, or Smitten Kitchen’s burst tomato galette, that has corn & summer squash in the filling, or my version of Smitten’s) What makes this pie so appealing is that it avoids sogginess by keeping things simple: the filling is sliced tomatoes, feta, herbs, and shallots – that’s it!
Takes about 45 minutes to assemble and bake, plus 30 minutes to overnight to chill the crust.
Serves 6
Crust:
1 1/2 cups flour
good pinch salt, unless you’re using salted butter
2 teaspoons sugar
1/2 cup butter, either salted or un- (1 stick, 8 tablespoons)
1 tablespoon vegetable shortening or lard
1/2 cup grated Parmesan cheese
2-4 tablespoons cold water
Filling:
4-5 ounces feta cheese (a heaping cup), crumbled
1 medium shallot, finely chopped – about 3 tablespoons
1-2 tablespoon soft fresh herbs, such as basil, parsley, or thyme; or 1 teaspoon dried thyme
1 pound of tomatoes, your choice of variety, sliced about 1/4-inch thick. If you include cherry tomatoes in your mix, cut them in half
freshly ground black pepper and kosher or coarse salt for sprinkling
- Make the crust: measure the flour, salt (if using), and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. Add the Parmesan. With the mixer or processor running, or while stirring with a fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about 30 minutes, and up to 2 days.
- When you’re ready to bake, place a rack in the lower middle of your oven and heat to 400°. Line a baking sheet or pizza pan with parchment paper.
- On a lightly floured work surface, roll out the crust to a rough 12-inch or larger round. It’s okay if the dough isn’t perfectly round. Flop the crust in half and transfer to your parchment-lined pan – some people like to roll the dough around the rolling pin, and unroll it onto the pan. Once you have the crust in the pan, spread the feta in an even layer leaving a 2-3 inch border – think a 9-inch circle in the middle of your pan. Scatter the chopped shallot over the cheese, and add half of the chopped herbs, some salt and pepper, and lay the tomatoes on top. If you’re using cherry tomatoes, try to put the halves cut side up.
- Gently fold the edges of the crust over the tomatoes, covering about 2 inches of the filling and pleating the crust as you go. Top with the rest of the herbs, and a little more salt.
- Bake until the crust is golden-brown and the tomatoes are soft, about 30-45 minutes – watch that the bottom does not get too dark, and move the baking tray to a higher position in the oven if you think that’s starting to happen. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for 10 minutes more. Serve warm or at room temperature.