Southern Tomato Pie with Vodka Crust
Description
Freshly grown garden tomato season will be coming soon and this tomato pie is a wonderful way to use some of them. It's an old-fashioned recipe from the South that makes a fantastic, delicious meal for Meatless Mondays.
Ingredients
1 very cold Vodka Pie crust:
(This makes 2 crusts)
1 3/4 c. bleached all-purpose flour (bleached makes the crust more tender without falling apart)
1 t. salt
1/4 t. sugar
3/4 c. butter, cold
2 T. cold vodka
2-4 T. cold water
4 - 5 ripe heirloom tomatoes (or green tomatoes)
salt
1 c. mayonnaise
1 c. shredded sharp Cheddar cheese
1 c. shredded Mozzarella cheese
salt
freshly ground black pepper
10-12 large basil leaves
1/2 small Vidalia onion
Directions
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Vodka Pie Crust:
Put the flour salt and sugar in the bowl of a processor and pulse to blend.
Add in the cold butter and pulse about 20 times, or until the mixture has a coarse crumb texture.
Add in the vodka, a tablespoon at a time, pulsing repeatedly. Then add just enough water to get the dough moist but not wet. The dough should not come together in a ball. Stop the machine and press a bit together with your fingers, if it holds, it’s done. 4 tablespoons might do it.
Turn the dough out onto a floured surface and work with it just enough to bring it together in a smooth ball. Divide the dough into 2 pieces and form them into flat round disks. Wrap the disks in plastic and refrigerate at least a couple of hours.
Roll out one of the disks on a floured surface. If the dough cracks just keep repairing it, it won’t affect the final product. Fit into the tart or pie dish.
Put the dish in the freezer while putting together the Tomato Pie.
*******
Preheat oven to 375 degrees.
Place the very cold unbaked crust in a 9 inch tart or pie plate.
Wash the tomatoes, then slice them thickly, and lay them in a colander, salting lightly between layers. Drain the tomatoes in a colander or use a thick layer of paper towels to drain.
Mix the mayonnaise with the two cheeses and season with salt and lots of pepper.
Stack the basil leaves, roll them up the long way like a cigar, and thinly slice into fine ribbons.
Peel and cut the onion in half again and slice it very finely.
Take the pie crust out of the freezer and lay out half of the onion slices on the bottom of the crust.
Layer half of the tomato slices on top, then scatter the rest of the onions on top of them. Cover with a 2nd layer of tomatoes, and sprinkle the basil evenly over all of it.
Evenly spread the mayonnaise topping over the tomatoes, being careful not to press down too much.
Bake 30-35 minutes until the top is golden brown.
Cool before slicing. This is typically served cold, but can be enjoyed warm from the oven.
6-8 servings.