• 'Maters - 02

    From Dave Drum@1:18/200 to All on Sun Jul 31 13:48:42 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Southern Tomato Pie
    Categories: Pastry, Fruits, Vegetables, Herbs, Cheese
    Yield: 6 servings

    MMMMM-------------------------PIE CRUST------------------------------
    1 1/4 c A-P flour
    2 1/2 ts Granulated sugar
    1/2 ts Salt
    6 tb Cold butter; in 1/2" cubes
    2 tb + 1 ts ice-cold water
    1/2 ts White vinegar

    MMMMM---------------------FILLING & TOPPING--------------------------
    3 1/2 lb Vine-ripe tomatoes; cored,
    - seeded, in 1/2" dice,
    - divided
    2 ts Salt; divided
    1 ts Sugar; divided
    1 tb Butter
    1 lg Yellow onion; thin sliced
    - w/the grain
    1 ts Picked thyme
    2 tb Extra-virgin olive oil
    1/4 ts Fresh ground black pepper
    1/3 c Packed whole basil leaves
    1/2 c Mayonnaise
    1/3 c Grated fontina
    1/3 c Grated Parmigiano-Reggiano
    2 lg Roma or heirloom tomatoes,;
    - thin sliced, blotted dry
    - w/paper towels

    MAKE THE PIE CRUST: Place the flour, sugar, and salt in
    the bowl of a mixer fitted with the paddle attachment.
    Mix on medium for a few seconds. Begin adding the butter
    one cube at a time. Continue until the flour is speckled
    and crumbly, about 4 minutes. With the mixer still
    running, add the water and vinegar until just combined.
    Do not overmix. Press the dough into a 6" disk, wrap
    tightly in plastic wrap, and chill in the refrigerator
    overnight.

    Bring the crust to room temperature and lightly butter a
    10" metal pie pan. Set the oven @ 400+X. Dust your
    counter and rolling pin lightly with flour and roll the
    crust slightly larger than your pan. Lay the crust in
    the pan and press gently into its edges. Cut off the
    edges that hang over and discard. Freeze for at least 15
    minutes or until yougCOre ready to blind-bake.

    Lay foil or parchment paper on top of the crust and
    weigh that down with dried beans or rice. Blind-bake the
    shell for 30 minutes. Remove the pie weights and foil or
    parchment and bake 5 minutes more. Set the cooked crust
    aside as you prepare the filling.

    MAKE THE FILLING: Toss half of the diced tomatoes with
    1/2 teaspoon salt and 1/2 teaspoon sugar. Set them over
    a colander to drain while you get everything else ready,
    at least an hour.

    Lower your oven to 375+|F/190+|C. In a medium saut++ pan or
    skillet, melt the butter and then add the onion and 1/2
    teaspoon salt. Cook over medium-low heat until deeply
    caramelized. This will take about 45 minutes. If the
    onion gets away from you and burns a little, add 1/4 cup
    of water to the pan, scrape up the overbrowned bits, and
    keep going. In the end, you have a scant 2/3 cup
    caramelized onion.

    Toss the remaining diced tomatoes with 1/2 teaspoon
    salt, thyme, and olive oil. Spread in a single layer on
    a sheet tray with as much room separating the individual
    pieces as possible. Slide the tray onto the middle rack
    of your oven and roast for 30-35 minutes. YougCOre looking
    for the tomatoes to dry out and brown slightly.

    Once all the individual components are done, stir
    together the onion, the fresh and roasted diced
    tomatoes, the remaining salt, sugar, black pepper, and
    basil.

    Make the topping and finish the pie: In a separate,
    smaller bowl, stir together the mayonnaise, fontina, and
    Parmigiano. Spoon the filling into your blind-baked
    crust. Top with the cheese mixture and tomato slices.
    Bake in the middle of your oven for 30 minutes. You can
    serve this warm or at room temperature. Both have their
    virtues.

    By: Vivian Howard

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

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