Here in the Midwest, where Ample Bites is based, the summer tomatoes harvest is beginning. The Ample Bites Vegetable Farm has already yielded some robust, juicy beauties. Tomatoes are so versatile and they are enjoyed by most people so finding recipes and people to help consume the tomato bounty is very easy. Rather than share the basic recipes that most of us have in our repertoire I have looked for and found some different dishes. Enjoy!
Cheesy Creole Tomato Pie
(Adapted from Farm to Fork, Emeril Lagasse, 2010)
Serves 6 to 8
1 frozen savory pie shell
2 egg, separated
2 pounds ripe tomatoes
½ tsp Kosher salt
¼ tsp freshly ground black pepper
6 Tbsp mayonnaise
1/3 cup seasoned breadcrumbs
¾ cup thinly sliced sweet onions (such as Vidalia)
1 Tbsp fresh thyme leaves
2 Tbsp thinly sliced fresh basil leaves
2 ounces Fontina cheese, grated (about ½ cup)
2 ounces Mozzarella cheese, grated (about ½ cup)
2 Tbsp extra-virgin olive oil
2 Tbsp grated Parmigiano-Reggiano cheese
Preheat oven to 375F.
Bake the pie shell for about 15 minutes, or until lightly golden around the edges.
Remove the pie shell from oven and place it on a wire rack. Lightly beat the egg white with a fork. Using a pastry brush, lightly coat the entire warm crust with the egg white. You will not use all of the egg white. Allow the crust to cool and the egg white to set, at which point the crust will look glazed.
Slice the tomatoes into ¼”-thick rounds, discarding the stem and root ends. Season the tomatoes with salt and pepper.
Combine the mayonnaise with the egg yolk in a small bowl and whisk until smooth.
Sprinkle one-third of the breadcrumbs over the bottom of the cooled pie crust. Layer half of the tomato slices over the breadcrumbs in a circular pattern and top with half of the sliced onions. Drizzle on 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 tomato slices, onions, mayonnaise mixture, herbs, Fontina, Mozzarella, and remaining 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 hours, until it is bubbly hot and golden brown. Allow it to cool for at least 30 minutes or up to 5 hours before serving. The pie is best served at room temperature.