This seasons tomatoes are showing up in farmer’s markets, fruit stands, grocery stores and, if you’re lucky, your own backyard. Every year the tomato crop comes fast and ends, seemingly faster. Now is the perfect time to use spices to embolden and accent the flavor of your tomatoes.
Enhance the tomatoes with these unexpected spices; Sumac Berries, Turmeric, Tarragon, Falafel Seasoning, Lemongrass, Thyme. The list is endless. And though they may seem exotic, these spices are the perfect way to “spice’n up” your summer.
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Ingredients
- Cheddar Thyme (not pizza) Pie Dough
- 2 cups sharp cheddar cheese packed, shredded (5 oz)
- 2 1/2 cups all-purpose flour + 1 tbsp
- 2 tbsp cider vinegar
- 2 tbp vodka
- 1/2 cup water
- ice for chilling
- 1 tbsp sugar
- 1 1/4 tsp kosher salt + pinch
- 1/2 tsp black pepper
- 1/4 cup shortening chilled, cut into 1/2" pieces
- 1 stick unsalted butter chilled, cut into 1/2" pieces
- 1 1/2 tsp thyme leaves dried
- 1 large egg
- Savory Tomato Filling
- 9 lbs tomatoes cut into 3/4" thick rounds
- 4 tsp kosher salt
- 1/4 cup galric cut into very thin slices
- 2 tsp thyme leaves dried
- 1/2 cup olive oil extra virgin
- 1/4 cup basil leaves torn
- black pepper
- sea salt flakey
Servings: servings
Instructions
- Make the cheddar-thyme pie dough: Preheat the oven to 375°.
- In a small bowl, toss the cheddar cheese with 1 tablespoon of the flour and freeze for 10 minutes.
- In a 1-cup liquid measuring cup, combine the vinegar, vodka and water. Fill to the top with ice and chill until ready to use.
- In a large bowl, whisk together the remaining flour, sugar, salt and pepper. Add the shortening and use a pastry cutter to work the shortening into the flour. Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
- In a large bowl, whisk together the remaining flour, sugar, salt and pepper. Add the shortening and use a pastry cutter to work the shortening into the flour. Add the butter cubes, cheese and thyme, and cut into the flour until the mixture resembles a coarse meal with a few pea-size butter pieces.
- Pour ¼ cup of the ice-cold vinegar mixture over the flour and stir with a fork. Add another ¼ cup and, with your fingertips, briefly mix into a shaggy dough. Add enough water, 1 tablespoon at a time, until the dough comes together without crumbling. Gather the dough and form it into a loose ball. Wrap the ball in plastic wrap, using the plastic as an aid to tuck and seal the dough into a smooth 5-by-7-inch rectangle. Chill the dough in the fridge for at least 1 hour or up to 3 days.
- Meanwhile, make the tomato filling: Line two 11-by-17-inch rimmed baking sheets with parchment paper. Place the sliced tomatoes in a single layer on each sheet tray and season them with salt. Bake for 20 minutes at 375°. Reduce the oven to 300° and continue to bake until the tomatoes begin to wrinkle and dry on top, 45 minutes to 1 hour. Drain the tomatoes of any excess water. Set aside and cool to room temperature. The tomatoes can be covered and refrigerated up to 1 day ahead.
- Prebake the pie shell: Roll the chilled pie dough to a 16-by-23-inch rectangle. Fold the dough in half and then in quarters. Transfer and unfold the dough on the baking sheet. If the dough gets tough to handle and the butter begins to soften, refrigerate it again. Fold the edges of the dough to make a thick-rimmed crust along the inside of the pan and chill in the freezer until firm, about 1 hour.
- Preheat the oven to 425°. In a small bowl whisk the egg with a heavy pinch of salt. Remove the chilled dough and prick the bottom and sides with a fork. Brush the entire dough with the egg wash and line the bottom inside edges with large butter knives to hold up the sides during baking. Transfer to the oven, lower the heat to 400° and bake, rotating the pan halfway through cooking, until the edges are light golden brown, 20 to 25 minutes. Lower the oven temperature to 375° and bake until golden brown, about 10 minutes.
- Transfer the tomatoes to the prebaked pie shell, flipping them so that the bottom, wet sides of the tomatoes are facing up in the pie shell; layer the garlic slivers and lemon thyme sprigs in between the tomato slices. Drizzle olive oil evenly over the tomatoes and garlic, and transfer to the oven. Reduce the temperature to 350° and bake until the tomatoes begin to brown along their edges and the crust turns deep golden brown, about 40 minutes. If the edges brown fast, cover them with aluminum foil. Transfer the pie to a baking rack and cool to room temperature before slicing. Finish by topping the pie with lemon basil, flaky sea salt, black pepper and a drizzle of olive oil. Then serve.
Recipe Notes
Featured Spices:
Recipe + original photo source: Tasting Table - Tomato Pie
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Ingredients
- 2 cloves garic
- 1 tsp sumac berries ground
- 1 1/2 tsp falafel seasoning Chef Cherie brand
- 1 tsp kosher salt
- 2 large tomatoes thinly sliced
- 1 can chickpeas (15.5 oz can)
- 1 1/2 tsp red wine vinegar powder
- black pepper
- 1 small shallot
- 1/2 cup parsley leaves (1 tbsp tried parsley flakes)
- 3 tbsp olive oil
- Yogurt Sauce recipe link below
- Flatbread store bought or recipe below
Servings: servings
Instructions
- Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.
- Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.
- Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.
Recipe Notes
Related Recipes:
Recipe: Yogurt Sauce
Recipe: Flatbread
Featured Spices:
Recipe inspired by bon appetit - Falafel-Spiced Tomatoes And Chickpeas On Flatbread
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