Rustic Tomato Galette

rustic tomato pie

Deep Dish Tomato Pie
Deep Dish Rustic Tomato Pie
There’s no better time than the middle of October to post about a beautiful, summery tomato pie. ūüėõ In my defense, my tomato plants were late bloomers and didn’t really start ripening until the end of September. But I can see this amazing pie going either way: an homage to the bright, sweet, summertime flavors, or being comforting and warming with a depth of rich tomato flavor fitting for the colder months. I can not vouch for this recipe if you use tomatoes from the grocery store, but I would imagine it wouldn’t be half bad, considering the bake time and the way the tomatoes almost go sun-dried in flavor on the top layer. If you do that, make sure the tomatoes you buy are pretty soft and ripe and maybe just stick to Roma tomatoes to be safe.

This pie has¬†a bright, peppery and tangy whole-grain mustard on the bottom of the tomatoes and the smooth, chewy layer of cheese in the middle and then topped with two layers of extra ripe heirloom, beefsteak and Roma tomatoes. I decided to use half whole-wheat flour in my usual crust recipe because whole wheat absorbs more moisture and I knew this pie would be pretty juicy. And it is quite juicy, but I decided to stop thinking it had to be like a tart and started to embrace the tomato for what it is: a fruit to be used in a fruit pie! And every fruit pie I’ve ever had, has an adequate amount¬†of juiciness¬†throughout. Why should a tomato pie be any different? So if you will embrace it, too, I think you will really love this recipe. The flavors are electric. And I hope that you have some good tomatoes left in your garden. And if you don’t, you’re more than welcome to stop by and pick some from mine! Happy October ūüôā

Rustic Tomato Tart Rustic Deep Dish Tomato Pie

Rustic Tomato Galette

  • Servings: 6-8
  • Time: 2hrs
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1 recipe fool-proof pie crust with half the flour being whole wheat
About 3 pounds fresh tomatoes in an assortment of sizes and varieties
2 tablespoons whole grain mustard
2 cups low-moisture mozzarella (shred it yourself – don’t buy pre-shredded or it won’t melt right)
dried oregano
salt and pepper
1 egg, whipped

Preheat the oven to 400F.

Slice the tomatoes into 1/4″ slices and lay out on paper towel-lined sheet pans. Sprinkle with kosher salt on each side of the tomato and let them sit and drain for a few minutes this way. This draws out excess moisture. Let the tomatoes drain while you handle the crust.

Roll your pie crust out and gently form it into a 10″ cast iron pan, letting the excess hang over the edges.¬†Spread the whole grain mustard evenly on the bottom of the crust. (I used this brand and yes, it looks like nothing but mustard seeds!)

Spread the shredded mozzarella over the mustard and then give the cheese a generous sprinkling of dried oregano.

Arrange the tomato slices evenly over the cheese in an overlapping pattern. Sprinkle that layer with oregano and then finish up with the rest of the tomatoes. Gently fold the overhanging pie crust over the tomatoes. It doesn’t have the be perfect. “Galette” is French for “I stopped caring how this looks.” So you get a free pass. If the crust breaks off, just pinch it back together. Really, this is forgiving and you want the extra crust to be there. It’s a buttery, flaky, tomato-juice-absorbing wonder.*

Place the pie on a rimmed baking sheet and brush the crust with egg. Bake for an hour, until the crust is golden brown and the pie is bubbling like crazy. Place a sheet of tin foil over the pie and let it bake another 15 minutes. Let it sit for ten minutes before slicing and serving.

*At this point, you can chill your pie overnight if you’re making this ahead. If you do that, increase your bake time to an hour and a half (or even longer – you’re just wanting a deep brown in your crust and an almost caramelized top layer of tomatoes.)

Roasted Green Chile and Tomato Tart

Summer Tomato and Roasted Green Chile Tart
I am not a farmer. ¬†I’m pretty crap at knowing why things die, what I’m doing wrong, why half my plant is brown and the other half is green, etc. ¬†Last year, I all but neglected my tomatoes and they became like sea monsters in size and yielded dozens and dozens (if not with a little end-rot) of tomatoes. ¬†This year, I switched where they were planted and am taking better care of them and they have all tapped out at about 4 feet tall, haven’t continued to grow in height in the last month and we’ve gotten maybe four,¬†medium-sized tomatoes and a handful of cherry tomatoes, and all of them are split down the sides (too much watering). ¬†Sigh. ¬†It’s hard to win at tomatoes. ¬†I’m sure some of you feel my pain. ¬†I want that innate sense of what these plants need, but I am afraid I’ve learned that this instinct is no instinct at all, but trial and error.

The tomatoes pictured were, indeed, from our yard. ¬†And they were, as all backyard tomatoes are, outstanding in flavor, despite their faults. ¬†I will never know how a tomato that claims to be “field grown” at the store can STILL taste like NOTHING, and a tomato you go out and pick from your yard tastes like concentrated tomato paste, x 1,000,000,000. ¬†Maybe it’s what Alton Brown said last week, that a tomato put in the fridge, even for a short time, loses a chemical designed especially for taste. ¬†Whatever the reason, tasting just ONE perfect summer tomato will leave you satisfied for the rest of the year. ¬†I don’t think I can be that enthusiastic about any other produce. ¬†Especially since I’m such a crappy farmer.

Enter: the tomato tart. ¬†Garnished with fresh, roasted, green chilies and a bit of cheddar and Parm, all baked on top of The Crust and a good slathering of green chile and caramelized onion dip. ¬†It was just about as perfect as you can get. ¬†And even if you don’t have a home-grown tomato, just go get one at a farmer’s market this weekend and DON’T refrigerate it and use that. ¬†Or, since we’re baking these tomatoes, go ahead and use a supermarket tomato. ¬†Roasting a tomato brings out great flavor in even the weakest, most genetically modified tomato. ¬†Happy baking!

pre-baked tomato and green chile tart
Roasted Green Chile and Tomato Tart

1 recipe of The Ultimate Pie Crust
1/4 cup corn meal
1 cup green chile and caramelized onion dip
3-4 medium sized tomatoes (such as a Roma-size)
4 fresh roasted green chilies
salt and pepper
cheddar or Parmesan cheese, if desired

Get your pie crust rolled out and pressed into a 13×9″ tart pan, or like I did here, a half sheet pan. ¬†Trim off the excess (and you will have some) and refrigerate the pan for about 30 minutes, while you get on with everything else. ¬†Preheat oven to 450. ¬†Line the crust with parchment paper and fill with pie weights – I use a bag of dried beans over and over for this purpose. ¬†I even keep them in a bag labeled “Pie Beans.” ¬†Bake the empty pie shell for 20 minutes, remove the weights and parchment and bake for another 5-10 minutes until the crust is golden on the bottom. ¬†Set aside to cool.

Whip up a quick onion/chile dip if you don’t have time to make the full recipe by pureeing 4 ounces of cream cheese, two tablespoons of olive oil, a large garlic clove, two roasted green chilies and a tsp of salt in a food processor until smooth. Spread this mixture onto the bottom of the tart. ¬†Then, sprinkle the 1/4 cup of cornmeal over the dip. ¬†This will help absorb the juices from the tomatoes and chilies so you don’t have a soggy crust.

ingredients
Slice the tomatoes and chilies thin and layer onto your crust. ¬†Drizzle with olive oil and sprinkle with salt and pepper. ¬†I shredded up a tiny bit of leftover cheddar and Parmesan on top of mine and loved the result. ¬†I think it’d be good without it. ¬†Reduce your oven to 375 and bake for 25-30 minutes, until the tomatoes look slightly shriveled and bubbly.

Serve with a dollop of sour cream (really – it’s awesome) and enjoy!

Green Chile Tomato Tart