Labor Day may have come and gone but tomatoes are still ripe. Take advantage of the final weeks of summer with this rustic savory pie.
By Patty Price
Heirloom tomatoes look to be at the peak of their season around my neck of the woods and I’m not ready to say good-bye to Summer, not yet! I’ve been craving tomato pie for about a year and a half…so I figured there is no time like the present to indulge myself, husband and neighbors in this delicacy, if I don’t say so myself. I have a tomato pie board on Pinterest but the pie that really caught my eye was from a ripped out magazine page in a recipe file. I said it before and I guess it’s worth repeating – I’m not ready to give up paper, not yet!
Just like I’m not ready to give up paper, I’m still holding on to Summer and it’s still holding on to me, with temperatures in the 80s today and a forecast for almost 100 this weekend. I guess it will cool off soon enough but I’m in no hurry. And since I’m not a department store ready to put up my Christmas decorations before Halloween, I’m sticking with my tomatoes until the bitter end. That would be when the nights get cooler and the tomato skins start getting tough. We are not there yet. I know, I have a rich fantasy life when it comes to my garden and the limits of what it will produce in one too short of a season.
I’m glad I finally made my tomato pie, I’m pleased with this recipe and the buttermilk crust that gets wrapped up and over the top of the tomatoes layered on top with even more cheddar cheese. This tomato pie is fairly rich so I would serve it with a green salad on the side or maybe green beans. Definitely something green.
Heirloom Tomato and Cheddar Pie with Buttermilk Crust
Patty Price is a former assistant pastry chef at Bizou (currently CoCo500) who was previously recognized for her signature dessert by The New York Times. She also spent time learning classic French cooking techniques at a three-star Michelin restaurant in France which she incorporates into her personal food blog, Patty's Food. Inspired by the diversity of seasonal vegetables, fruits and herbs available locally in the San Francisco Bay Area, Patty hopes to inspire her readers to cook seasonally and try new recipes.