tomato pie.

When our gardens really get going, it is a sure bet that we will be sharing the love. There is really no way we could consume everything that is coming out of them on a daily basis after a certain point. That is, unless it's a tomato. We wait all year for that first tomato out of the garden. Something to help us to forget all the times we have tried to substitute one of those bland, oddly colored imposters from the grocery store. And every year it is the same thing, after the initial "Whoa, I cannot believe how good this is!". We are insatiable for them. Mr. stripey, Purple Cherokee, Better boy, Brandywine, Yellow pear, Green zebra, Sun Gold, give em' to us!

      Despite our ravenous appetites for the beauties, we do still occasionally need to change it up a bit. While we love our BLTs and marinated tomato salads, even for us it can get a little old. This recipe is perfect for those times when you are running out of ideas, but not out of everyone's favorite fruit.  

Cornmeal Crust
*this makes two crusts. Find another savory pie to make, or make two!

2 cups AP flour // 2/3 cup corn meal // 2 teaspoons sugar // 1 teaspoon kosher salt // 2 1/2 sticks of cold butter cut into 1/2 inch pieces // 5-6 tablespoons ice water

Combine flour, cornmeal, sugar and salt.  Whisk together.  Using a pastry cutter, cut in the butter.  (You are looking to have pea size chunks of butter).  Add ice water and turn out on counter.  Knead dough a few times to incorporate.  There should be streaks of butter through out.  Divide dough into two equal sized balls. Wrap em' in plastic wrap and smoosh into flat disks.  Chill for 3 hours or overnight.

Tomato Pie

tomatoes-2 large or 3-4 medium size, sliced // 1 cup of milk // 3 eggs, beaten // 1 teaspoon salt, plus additional for tomatoes // 8 oz of shredded cheddar cheese // 2 tablespoons flour // small basil leaves, separated //

Preheat oven to 400 degrees.
Place sliced tomatoes on a paper towel lined cookie sheet. Salt them and let sit for 20 minutes.  After they have given off their juice, pat them dry with paper towels.  Taste one, and salt more if they need
more seasoning.

Meanwhile roll out pie dough.  Place in 9 inch pie plate and crimp edges.  Place in freezer for 20 minutes. 
Remove from freezer and place in oven and bake for 5-8 minutes.  Crust will not be browned but will par-baked.

Place tomato slices and small basil leaves in the bottom of the crust.  Sprinkle cheese with flour.  Shake off excess and place on top of the tomato.  Combine egg, milk and salt.  Whisk together and pour over cheese.  Place remaining tomato slices on the top. Return to 400 degree oven for 10 minutes, then reduce temp to 350 degrees.  Bake for an additional 10-15 minutes, or until top is browned, and middle is set.

Cool on rack.  Garnish with basil leaves and enjoy!