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heirloom tomato pie with leek

July 25, 2011

Our new go-to favorite way to consume the amazing heirloom tomatoes we’ve been getting from Peter & Carmen of Peter’s Pumpkins & Carmen’s Corn (find them at the Fulton Market on Saturdays & the Kingfield Market on Sundays among other places) is a tomato & leek pie. I confess, the origin of the recipe may have been torn from an old copy of “Southern Living” (that didn’t exactly belong to me). The tomato pie, I understand, is quintessentially southern (in an alternate reality, so am I). Southern it may be, but it is turning out to be a perfectly light dinner option for this hot (“southern”) Minnesota summer.

full recipe after the jump…

heirloom tomato leek pie

  • 5 heirloom tomatoes (try for a mix of colors. our go-to is: 2 red, 2 yellow, and a green or purple)
  • kosher salt
  • 2 medium (or 4 small) leeks, thinly sliced*
  • 3 tbsp butter
  • 1 tbsp rolled oats
  • 1/2 C grated parmesan cheese
  • 1/2 C light mayonnaise
  • 1 large egg, beaten
  • your favorite pie crust**

* a note about the leek… you’ll want to cut off and discard the root end and the dark green top of the leek. because the growing technique used to get a good white on the bottom of the leek involves mounding dirt up as they grow, you’ll want to cut each one in half lengthwise and rinse the interior as well.

** a note about the pie crust. I didn’t grow up with pie, so I don’t have a family go-to crust recipe. We’ve now made the tomato pie with a couple different crusts (even, GASP! the pre-made variety). Yesterday, I tried Chocolate & Zucchini’s  easy olive oil crust. Confession number two of the day would be that I wasn’t enamored with it, but EJ loved it. So. I’d say if you’re in a pinch for time, go with store bought. If you have a bit more time (and energy) try her olive oil crust and report back to me. I will no doubt keep searching for a go to pie crust. And if you have one, feel free to share!

Slice the tomatoes into 1/4 inch slices. Set them out on a paper towel, sprinkle with kosher salt and let them sit for 15 – 20 minutes (this helps to draw out the moisture so your pie doesn’t get overly soggy).

While the tomatoes are sitting, preheat oven to 450.

Fit your crust option of choice into a 9-inch pie plate & parbake for 8 – 12 minutes (until just golden brown). Remove the crust from the oven and reduce the heat to 375.

Melt the butter in a medium saucepan, and saute the leek until tender (about 3 – 5 minutes).Remove from heat.

Blot the tomatoes dry with a paper towel

Mix together the mayo, parm & egg in a small bowl.

Sprinkle the oats on the bottom of the parbaked crust and top with half of the leek. Arrange 2 layers of tomato slices, and top with the remaining leek. Layer the rest of the tomatoes, and top with the egg/mayo/parm mixture.

Bake at 375 for 30 minutes (top will just begin to brown when it is thoroughly heated).

Let it set for 10 minutes before cutting into it to serve.

and enjoy!

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