Reviews Add Rating & Review 41 Ratings 5 star values: 5 4 star values: 7 3 star values: 19 2 star values: 8 1 star values: 2
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Gallery Tomato Pie Recipe Summary Servings: 10
Ingredients Ingredient Checklist All-purpose flour, for dusting 1 recipe Pate Brisee 6 to 7 medium-large ripe tomatoes, sliced 1/4 inch thick 4 tablespoons olive oil Salt and freshly ground black pepper 6 scallions, trimmed, white and light-green parts only 1 cup flat-leaf parsley, coarsely chopped 3 tablespoons coarsely chopped fresh marjoram 2 large cloves garlic, minced
Cook’s Notes To save time, make the dough a day in advance, fit it into the baking pan, and store it covered, in the refrigerator.
Gallery Tomato Pie
Recipe Summary Servings: 10
Gallery
Tomato Pie
Tomato Pie
Tomato Pie
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- All-purpose flour, for dusting 1 recipe Pate Brisee 6 to 7 medium-large ripe tomatoes, sliced 1/4 inch thick 4 tablespoons olive oil Salt and freshly ground black pepper 6 scallions, trimmed, white and light-green parts only 1 cup flat-leaf parsley, coarsely chopped 3 tablespoons coarsely chopped fresh marjoram 2 large cloves garlic, minced
Directions
Heat oven to 425 degrees. Lightly flour a clean work surface, and roll the pate brisee into a rectangle 1 inch larger than an 11 1/2-by-17-inch baking pan. Fit dough into the pan, trimming edges flush. Place in the refrigerator to chill.
Remove the pastry from the refrigerator, and pierce the entire surface with a fork. Cover the bottom of the dough with tomatoes, arranged so they are touching but not overlapping. Drizzle tomatoes with 2 tablespoons olive oil, and sprinkle with salt and pepper. Bake for 15 minutes. Reduce the oven temperature to 350 degrees. and bake for 10 minutes.
Meanwhile, cut scallions into 1/4-inch slices, and combine in a small bowl with parsley, marjoram, and garlic. Scatter the scallion mixture around, but not on top of, the tomatoes. Sprinkle with salt and pepper, and drizzle the scallion mixture with the remaining 2 tablespoons olive oil. Bake until the crust is golden brown, about 20 minutes. Rotate the baking pan one time during baking. Remove from the oven, and transfer to a wire rack to cool.
Cook’s Notes To save time, make the dough a day in advance, fit it into the baking pan, and store it covered, in the refrigerator.
Cook’s Notes
To save time, make the dough a day in advance, fit it into the baking pan, and store it covered, in the refrigerator.
Reviews
Add Rating & Review 41 Ratings 5 star values: 5 4 star values: 7 3 star values: 19 2 star values: 8 1 star values: 2
Reviews
Add Rating & Review 41 Ratings 5 star values: 5 4 star values: 7 3 star values: 19 2 star values: 8 1 star values: 2
Add Rating & Review
41 Ratings 5 star values: 5 4 star values: 7 3 star values: 19 2 star values: 8 1 star values: 2
41 Ratings 5 star values: 5 4 star values: 7 3 star values: 19 2 star values: 8 1 star values: 2
41 Ratings 5 star values: 5 4 star values: 7 3 star values: 19 2 star values: 8 1 star values: 2
5 star values: 5 4 star values: 7 3 star values: 19 2 star values: 8 1 star values: 2
All Reviews for Tomato Pie
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
