Tomato Pie with Side Salad

Golden and bubbling with mozzarella, sharp cheddar, garlic, and fresh basil, this tomato pie showcases ripe summer tomatoes in a rich, savory bake.

Yield: All recipes serve 2 people

Chef Notes: Feel free to cook the wild rice in chicken or vegetable stock.

I love using ancho chile powder for this dish instead of traditional chile powder.

Good substitutes for Steelhead are Salmon or Arctic Char.

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Components

• Pie Crust (Homemade or Store Bought)

• Heirloom Tomatoes

• Fresh Basil/Scallions

• Custard Base

• Greens

• Radish

• Vinaigrette

• optional: Bacon

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Mise

Prepare the tomatoes: Slice the tomatoes into thick slices. Season with salt and place in a colander/strainer. Allow the tomatoes to sit for 20 minutes to remove excess moisture.

Par-Bake the Pie Crust:

• Roll out pie crust (if homemade) and line a pie dish, crimping the edges to create texture and design.

• Place in the freezer for 10 minutes while you heat the oven to 375 degrees.

• Line the pie crust with parchment paper and pie weight. Bake for 15-20 minutes.

• Remove the weights and parchment and bake for 10 more minutes until the crust is lightly golden and all moisture is removed from the crust.

• Allow to cool.

Prepare the herbs: Slice the basil and scallions thin. Mince the garlic.

Whisk together in a small bowl: mayonnaise, grated cheese, salt and pepper.

Prepare the salad:

• Clean the greens if necessary.

• Slice the radish thin.

• Make a vinaigrette by whisking the juice of half a lemon, 2 T vinegar, ½  C oil.

Render the bacon: If using bacon, cut the bacon into thin strips and cook in a small saucepan until golden and crispy.

Finish

Place the tomato slices into the parbaked pie crust. Add the bacon, if using.

Top with the sliced herbs and garlic.

Pour the custard on top of the vegetables and bake for 35-45 minutes until set.

Allow to cool while you dress the salad.

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