Heirloom tomatoes should be celebrated in all their amazing glory. We think this simple Heirloom Tomato Pie does just that.
There are few things more exciting to a gardener than when their heirloom tomatoes start to ripen. I find myself checking progress daily, knowing full well that the ephemeral heirloom can go from just not quite ready to split and mushy in the blink of an eye. But I will eat them under ripe or cut out the soft and mushy bits, because I love my heirlooms that much.
I spend the tomato season (here, late summer through early fall) conjuring up new and wonderful ways to use the bounty. Into salads, sliced for caprese, blended with its garden friends for gazpacho, dusted with sea salt then eaten with a fork – there is no limit to how I use my ‘maters fresh. Then I can jars of our family’s favorite salsa (never ever enough), put up quart upon quart of whole tomatoes packed with a little red wine vinegar and sea salt (perfect for turning into a stunning marinara or whizzing up into tomato soup), and roast them with olive oil and garlic (for rustic pizzas and the world’s best addition to a grilled cheese sandwich). And then when the first frost hits, I am broken and inconsolable. My lovely heirlooms are done. Another chapter closed. But on the bright side, there is more time on my hands then!
I was trying to think of an inventive brunch with all the fixings for my Nitty Gritty Man and his buddies after a rough morning of golf (what?! my gritty cowboy golfs, you ask? ugh, yes… and I find the habit rather un-amusing). I had slices of home cured and smoked ham (meat, check) and these stunning multi colored heirloom tomatoes. Pineapple, Japanese Black Trifle and Green Zebra – they were going into a cheesy custard pie (vegetable, dairy, starch, check, check, check). This recipe whipped up in minutes (I didn’t even par bake the crust – I know what a SIN) and it set up like magic. I used feta cheese here, but feel free to use a cheese of your choice. I also topped with a dollop of fresh pesto which I felt was just the right note to make to cut through the richness of the custard.
Even More Heirloom Tomato Recipes
Enjoy the summer bounty of beautiful sun-ripened tomatoes with these recipes!
- Perfect Canned Salsa
- Cherry Chipotle BBQ Sauce
- Slow Cooker Ketchup
- Summery Garden Gazpacho
- Heirloom Tomato Pie
Heirloom Tomato Pie Recipe
Heirloom Tomato Pie
- 1 cup all purpose flour plus more for dusting
- ⅓ cup cold butter cut into cubes
- ½ teaspoon sea salt
- 2-4 Tablespoons ice cold water
- 2-3 medium heirloom tomatoes cut into wedges, about 1" at skim end
- 2 ounces feta crumbed, divided
- 1 cup whole milk
- 3 eggs
- salt and pepper to taste
- Preheat oven to 375 degrees.
- To create pie crust, pulse flour, salt and butter in a food processor until the mixture has a few coarse crumbles. Pulse and add water until the dough resembles large grains of wet sand.
- On a lightly floured surface, turn out dough and form into a disk. Roll out dough to fit a 9" pie plate. Gently place dough into pie plate and fold over edges and crimp. Set aside.
- Place 1 oz of crumbled feta on bottom of crust.
- Arrange slices of tomato in a "fan" or "spiral" pattern. Don't get too precious about this, just make it kind of pretty.
- Sprinkle with remaining feta.
- Whisk three whole eggs into one cup whole milk. Season according to your preference.
- Pour milk and egg mixture into pie plate, over tomatoes and cheese.
- Place pie plate on a rimmed baking sheet and cook for 35-40 minutes, until the top is lightly golden, the edges are set and the center is just slightly wobbly.
- Cool to room temperature (approximately 1-2 hours) slice and top with pesto if desired.