Categories: Recipes Date: Sep 15, 2014 Title: Cheesy Creole Tomato Pie
The week’s recipe come from Emeril’s cookbook Farm to Fork: Cooking Local, Cooking Fresh. Creole tomato season is in full gear, and we could not be more excited. If you want to make this with local tomatoes in non-creole season, we’ve got you covered with locally grown greenhouse tomatoes at all three markets. This dish makes a great brunch appetizer or a delicious summer dinner.
Roll out the pie dough on a lightly floured surface to fit a 9- or 10-inch deep-dish pie plate. Fit the dough into the pie plate and crimp the edges decoratively. Refrigerate, covered, for at least 30 minutes or up to a day.
Preheat the oven to 375°F.
Remove the pie shell from the refrigerator and line it with aluminum foil. Fill the shell with ceramic pie weights or dried beans, and bake for 13 minutes, or until lightly golden around the edges. Remove the foil and weights, return the shell to the oven, and bake for 3 minutes.
Remove the pie crust from the oven and place it on a wire rack. Lightly beat the egg white with a fork. Using a pastry brush, lightly coat the entire surface of the warm pie crust with the egg white (you will probably not use all the white). Then allow the pie shell to cool and the white to set. It will look glazed.
Slice the tomatoes into ¼-inch-thick rounds, discarding the stem and root ends. Season the tomatoes with the salt and pepper.
Combine the mayonnaise with the egg yolk in a small bowl, and stir until smooth.
Sprinkle one third of the breadcrumbs over the bottom of the cooled pie crust. Layer half of the sliced tomatoes over the breadcrumbs in a circular pattern, and top with half of the sliced onions. Drizzle in half of the mayonnaise mixture, and top with half of the herbs, half of the Fontina, half of the mozzarella, and half of the remaining breadcrumbs. Make a second layer with the remaining tomato slices, onions, mayonnaise mixture, herbs, Fontina, mozzarella, and breadcrumbs. Drizzle the olive oil over the top, and sprinkle with the Parmesan cheese.
Bake the pie in the oven for 50 minutes to 1 hour, until it is bubbly hot and golden brown. Allow it to cool for at least 30 minutes or up to 5 hours before serving. This pie is at its best at room temperature.
Makes 6 to 8 servings
Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight. (The dough can be frozen for up to a month; thaw in the refrigerator before using.)
Makes One 9- or 10- inch pie shell
Recipe by Emeril Lagasse from Farm to Fork: Cooking Local, Cooking Fresh (HarperStudio, 2010), courtesy Martha Stewart Living Omnimedia, Inc.