Tomato Pie

The first time I ate tomato pie, I thought I had died and gone to heaven.  Over the years I have changed the recipe somewhat by using heirloom tomatoes,Vidalia onions (those wonderful, sweet onions grown in a defined production area in the state of Georgia) and a sprinkling of good Parmesan cheese. I make the crust out of whole wheat pastry flour with real butter and a small amount of lard. Yes, lard! Lard has gotten such a bad name primarily because the lard purchased in grocery stores has been highly processed and has no resemblance to the real lard our mothers and grandmothers used. Look for real lard at farmers' markets from farmers who raise heirloom pork.  Or look on line to purchase "leaf lard", the purest and best form of lard for baking.  Making a crust is really not as hard as you think.  I use my beloved Cuisinart; the machine makes it very easy and the results are great.

My father always planted a variety of tomatoes in our Southern garden.  I was his chief helper in planting, tending and harvesting.  It was a summer ritual to run to the garden right before dinner (the meal most other folks around the globe call "lunch") and pick the biggest, ripest tomato we could find for making a tomato sandwich.  Just the thought of it makes my mouth water.  This year I planted all heirloom tomatoes in my garden: Cherokee Purple, Yellow Brandywine, Black Prince,  and Gold Medal. This is my best crop of tomatoes in several years.

Try this tomato pie and your family and friends will love you for it!

Tomato Pie

1- 9 inch pastry shell, unbaked

4-5 large fresh tomatoes, thickly sliced

1 medium Vidalia onion, very thinly sliced

1 cup whole, fresh basil leaves

Sea salt

Cracked pepper

¾ cup mayonnaise (preferably Duke’s)

1 cup grated sharp cheddar cheese

1/4 cup grated Parmigiano Reggiano

Bake pie shell for 10 minutes at 375 degrees.  Remove from oven and let cool a few minutes.   

Place a layer of tomatoes and a layer of onions in the pie shell.  Dot each layer with a few basil leaves.  Sprinkle salt and pepper on each layer.  Repeat until all onions and tomatoes are used to fill the pie shell.  Combine mayonnaise and cheese and spread over the top of pie.  Sprinkle the parmigiano over the top. 

Bake pie at 350 degrees for approximately 30 minutes.  Cool slightly before serving to allow the pie of "set up". 

Serves 6.

Sources for leaf lard:

Prairie Pride Farms
Mankato, MN
1-245-866-PORK
http://www.prairiepridepork.com/

Flying Pigs Farm

Shushan, NY
518-854-3844
http://www.flyingpigsfarm.com