Not to be mistaken for humble pie
If you're looking for something that blends summer and fall, this is the pie for you. Heirloom tomatoes are a grape tomatoes that show off the beautiful colors of tomatoes. They're lovely to look at and even better to eat combining sweet, tart and just a hint of bitterness. Although we give all sorts of alternatives in other recipes, for this one we have to be firm about getting heirloom tomatoes. However if you can get a selection of fresh herbs, we will absolutely say go for it!
Ingredients
1 lb heirloom tomatoes
1 large handful fresh parsley
1/2 c sour cream
1 Tbsp dried basil
1 Tbsp fresh minced garlic
1 Tbsp ground thyme
1 tsp dried oregano
1/2 tsp rosemary
pinch of salt
pinch of pepper
1 pie crust
2 slices of mozzarella
Let's start off by chopping your tomatoes into quarters, nothing fancy needed here. Now grab the parsley and start tearing it up. You want it so that you don't have anything larger than your fingernail (give or take.) If you've chosen fresh herbs for the other pieces, you can do that now as well.
Next up take your mozzarella into ribbons no wider than a 1/2 inch, this is going to be the topping of your pie instead of a standard crust.
Take a bowl and mix together your spices and your sour cream so that everything is thoroughly mixed. Then add in your tomatoes and thoroughly coat them. Allow this mixture to sit for a while (maybe 30 minutes or so) to let the flavors steep into the sour cream.
Now take your pie crust lay it over a pie pan, carefully pressing it into the pan so that you don't form tears. Curl the edges up onto the sides of the pan so that nothing is hanging down and "squish" it together to form a more solid crust. Next take your tin foil and wrap the edges in aluminum foil to protect them during the baking process.
Pour your tomato mixture into the pie shell, and set your oven to preheat to 400* F. While you're waiting for it to preheat, it's time to get fancy! Take your mozzarella and make a pattern out of it. Have fun! There are a ton of patterns you can try over on Pinterest.
Once your oven is preheated to 400*, bake the pie for 35 minutes. For the last ten of that time, uncover the aluminum so that the crust has a chance to become a gorgeous golden brown.
At that point you can take it out of the oven, and allow it to cool for five minutes before serving.
Other options: You can pour this out over a bowl of pasta, be it penne, linguini or tortellini, and it's SO good.
Another idea we discussed in the kitchen was to see what we could come up with for adding some meatiness to it, and for that we decided on adding slices of prosciutto, chopped up into the pie itself. Our chefs couldn't agree on how to go about that, whether you add it as slices along the bottom of the pie before pouring in the tomato mix, by chopping it up into small pieces and adding it to the mix, or by rolling it up and slicing it and then layering those spirals on the top of the pie.
Now we know Texas is still dealing with the heat of Summer, even if the calendar says it's officially fall. Fortunately, this meal can be enjoyed no matter what time of year it is. It's just best when its the in-between time of the seasons. If you do decide to make this, let us know over n our Facebook page or in the comments down below. As always, we want to hear from you!
If you're here because your dishwasher is giving you hell and doesn't want to get the pie tins clean, we can still help! We're not just here for delicious recipes, we can fix your major appliances too! (Yeah, we know we say this every month, but it's true!) You can reach out to us via our contact page or by giving us a call! ((214) 599-0055)
Whatever it is you need, we're here for you. We'll work with you to find a time that works for you and set an appointment for one of our technicians to come out to you. We'll get your home running smoothly again.
