Tomato and Swiss Pie

This is one of those old-school recipes, many families have a version of. Tomato Pie just happens to be one that I've come across and like to use because it's super adaptable. I can change out the cheese, make it one layer or two layers. it's really an easy quick dish when you don't wanna make a quiche and pairs well with Deviled Eggs and a simple salad, and the Ricotta Cheese Cookies

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Tomato Pie

CRUST:

A ready to bake pie shell also works or use this simple recipe:

• 3/4 c. whole wheat flour

• 1/4 c. solid vegetable shortening, cold, cut into small pieces

• 3/4 c. unbleached all purpose flour

• 1 tbsp. dried thyme

• 1/4 c. ice cold water

• 4½ tbsp. unsalted butter, cold, cut into small pieces

Pie Filling

• 2-3 ripe tomatoes, depending on size, cut into 1/4 inch slices

• 1/2 tsp black pepper

• 1/4 red pepper flaked

• Coarse salt for sprinkling on tomatoes

• 2 c. Swiss or Gruyere cheese, grated

• 2 tbs fresh parsley

• 1 tbs chopped fresh thyme

• 1 tbs chopped fresh basil

• 1 tbsp. good quality olive oil

Directions

1. If making pie shell from scratch:

• With a pastry blender, cut the butter and shortening with a fork until it forms a ball. 

• Add the water, a tablespoon at a time mixing with a fork until it forms a ball. 

• Flatten the dough, cover with plastic wrap and chill for 3 hours

1. Sprinkle the tomatoes with salt and let drain on paper towels for about 30 minutes.

2. In a medium size bowl, combine the flours, thyme, basil, red pepper flakes and pepper. 

3. Preheat the oven to 375 degrees or, if using a ready-to-bake pie shell, follow the package directions.

4. On a lightly floured surface, roll out the chilled dough to fit a 9 inch pie pan. Prick the bottom of the crust with a fork, line with aluminum foil and fill with pie weights or dried beans. Bake crust for 10 minutes, remove foil and weights and bake for 12 more minutes. Allow crust to cool, it needn't be cold. 

5. To Fill Pie

   1. Sprinkle cheese over the bottom of the crust. 

   2. Starting at the outer edge, overlap the tomato slices in a circular pattern on top of the cheese.

   3. Sprinkle with the mixed spice and herbs and drizzle the oil over all and a sprinkle of grated cheese if you like. 

   4. Bake for 40 minutes. Allow to cool for 10 minutes before serving.

Adapted from From Cape Cod Cooking, 1996