Tomato pie

last week I was listening to this program on NPR on my way to a kayaking adventure with mom at Lake Natomas (FUN!).  What’s funny to me is that it wasn’t the easy homemade ice cream that made my mouth water, but the tomato pie recipe….really.  I swear.

Being as it’s finally freakin’ tomato season here (only about a month late), and tomatoes are just about my favorite pseudo-veggie (botanically a fruit), I decided to go for it.

Fast forward to Sunday’s family dinner and vioala: Rebecca’s impromptu tomato pie.  Even my sister and her boyfriend liked it, and that says A LOT!

For the  crust I had to make due with what mom had, but you can simply use whatever crust you’d prefer.Copy a Post

1 cup cornmeal baking mix
1.5 cups oat flour
1 tsp kosher salt
1 tsp yeast
1/4 cup very warm water (not hot, but very warm)
1.5 tsp sugar
1 tbsp apple cider vinegar
2 tbsp grapeseed oil
1/4 – 1/2 cup additional water

In a small bowl, bloom the yeast by mixing it with the warm water and the sugar.  After a few minutes add the vinegar and oil and mix.  Set aside.  Meanwhile, mix the cornmeal mix and the oat flour and the salt in a large bowl.   Make a well in the flour mix.  Add the yeast mixture and fold in, adding the extra water as needed to for a dough.  Knead for 5 minutes.  Cover the dough with a  thin coat of oil and let it rise in an oiled bowl (covered with plastic wrap or a towel) for 2 hrs.  Go have some fun and come back later to make the pie.

This dough did not raise much at all, which was fine.  Take it out of the bowl and press into a large pie dish (10″ or so – you have plenty of dough).  Bake at 350 for 10 minutes.  Meanwhile make the filling:


1/2 cup marscopone cheese
1/3 cup grated Parmersean
1 tbsp herbs de Provance
2 tsp sea salt
4 large Roma tomatoes, finely sliced
1/3 cup Jarlsberg cheese
1/2 cup fresh basil leaves (small ones otherwise cut into 1/3″ pieces)

Mix the marscopone, Parmesan, salt and herbs together.  Spread evenly across the bottom of the pie crust.  Add a layer of tomatoes.  Sprinkle this layer with about 1/3 the basil leaves.  Add another layer.  Add about 1/2 the Jarlsberg cheese and 1/3 of the basil.  Add a third and final layer of tomatoes and the remaining basil and cheese.  Bake at 350 for about 20 minutes (10 min without covering and cover for 10 min), until tomatoes are slightly drying on the sides (they shrink inward a bit), the crust is golden brown and the cheese is melted.

This is divine, I promise you!