Heirloom Tomato Pie
This rich and flavorful tomato pie is the prefect brunch offering. Feel free to substitute a cheese of your preference for the feta. Top with homemade pesto if you are so inclined.
Ingredients
- 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
Instructions
- 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.