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Started By
Message
1
Posted on 6/30/24 at 1:04 pm to Gris Gris
Those would make great appetizers.
Posted on 7/1/24 at 5:40 pm to LRB1967
Posted on 7/2/24 at 10:48 am to SpotCheckBilly
If you don't already, try sprinkling a package of powdered ranch dressing mix in with the layers of your pie. You can thank me later.
Posted on 7/5/24 at 11:09 am to SpotCheckBilly
Tomato Pie
1 Deep dish pie crust
3 Large Tomatoes sliced 1/4” thick and peeled
1 cup plain flour
6 slices provolone cheese
1/4 cup thin sliced red onion
1 small bunch fresh basil chopped
4 cups Mozzarella cheese
1 cup mayonnaise
6 pieces crispy bacon crumbled
Salt & Pepper
Italian seasoning
Brown your pie crust then line it with the provolone cheese and broil the crust with the cheese till melted. Dredge the tomato slices in the flour, then line the pie crust with the tomatoes. Sprinkle the layer of tomatoes with salt/pepper and Italian seasoning, add the onions, fresh basil and half the bacon. Then cover with half the mozzarella cheese mixed with the mayo to this layer. Next repeat with another layer and top with the cheese mayo mix. Cook at 400 for 25 minutes then brown under the broiler till the cheese is browned. Let sit for 5 minutes before slicing.
Hope this makes since...
1 Deep dish pie crust
3 Large Tomatoes sliced 1/4” thick and peeled
1 cup plain flour
6 slices provolone cheese
1/4 cup thin sliced red onion
1 small bunch fresh basil chopped
4 cups Mozzarella cheese
1 cup mayonnaise
6 pieces crispy bacon crumbled
Salt & Pepper
Italian seasoning
Brown your pie crust then line it with the provolone cheese and broil the crust with the cheese till melted. Dredge the tomato slices in the flour, then line the pie crust with the tomatoes. Sprinkle the layer of tomatoes with salt/pepper and Italian seasoning, add the onions, fresh basil and half the bacon. Then cover with half the mozzarella cheese mixed with the mayo to this layer. Next repeat with another layer and top with the cheese mayo mix. Cook at 400 for 25 minutes then brown under the broiler till the cheese is browned. Let sit for 5 minutes before slicing.
Hope this makes since...
Posted on 8/28/24 at 1:37 pm to lukestar
Just had my first every tomato pie. Picked it up from the Sewee Outpost outside town because I was told that they had some good ones. I liked it a lot, though as I've seen from others in this thread the bottom was soggy. It also feels a bit like the Chicago deep dish I love so much, if you just added a bit more cheese and some sausage. It wasn't cheap at $24 from the freezer section, but glad I got it to give it a try.
Posted on 8/28/24 at 1:42 pm to Chucktown_Badger
It was frozen?
Posted on 8/28/24 at 1:49 pm to Gris Gris
I think so...or refrigerated. Can't exactly remember.
Posted on 8/28/24 at 3:27 pm to SpotCheckBilly
Luckily, I woked at FIG during tomato season and had to prep the Tomato Tarte Tatin for the few weeks that it was on the menu. Pretty simple preperation but there are a few steps. The main elements are tomato, pie dough, whipped goat cheese, olive tapenade, garlic confit.
This is a newer plating that was created by the Sous who came on board way after I left (I was never the sous).
For the Tomatoes:
We make what is referred to as Tomatoes Confit
Start by coring, scoring, blanching, shocking, and peeling the tomatoes.
Next, the tomatoes are quartered and trimmed to remove seeds and create tomato cheeks.
Then they are arranges on a sheet pan, lightly coated with olive oil, spinkled with salt, and topped with thyme leaves.
This goes into a 185°F oven for about 30 minutes to dry the tomato and concentrate the flavors. If the tomatoes are too sweet, we add a bit of lemon juice and sherry vinegar. If the tomatoes are too acidic, we add a bit of honey. Most of the time they are too sweet.
After cooling, the cheeks are layered in a high-walled alluminum pan, with a single garlic confit clove on the bottom, just off center, topped with pie dough, and baked at 285°F until the dough is baked 90% and held at room temperature for service.
For pick-up, a Tarte goes in the oven 6-8 minutes until warm in center (a fish tester in inserted into the Tarte and placed on the bottom lip to determine final cook temp). Then it all gets plated.
Lata has produced with a large format Tatin for events. The steps are the same, but the size of the pie pan used is larger. He built one in a 8" sautee pan that had 8 confit garlic cloves placed around the outer edge of the bottom (similar to toppings on a pizza) to indicate where to slice the Tarte.
I make something similar with a tart pan where the bottom pie crust is blind baked, coated with whipped goat cheese, and topped with tomatoes confit. It's baked in the conventional style. Served with a little bitter green salad and sherry vinaigrette. You could try that.
This is a newer plating that was created by the Sous who came on board way after I left (I was never the sous).
For the Tomatoes:
We make what is referred to as Tomatoes Confit
Start by coring, scoring, blanching, shocking, and peeling the tomatoes.
Next, the tomatoes are quartered and trimmed to remove seeds and create tomato cheeks.
Then they are arranges on a sheet pan, lightly coated with olive oil, spinkled with salt, and topped with thyme leaves.
This goes into a 185°F oven for about 30 minutes to dry the tomato and concentrate the flavors. If the tomatoes are too sweet, we add a bit of lemon juice and sherry vinegar. If the tomatoes are too acidic, we add a bit of honey. Most of the time they are too sweet.
After cooling, the cheeks are layered in a high-walled alluminum pan, with a single garlic confit clove on the bottom, just off center, topped with pie dough, and baked at 285°F until the dough is baked 90% and held at room temperature for service.
For pick-up, a Tarte goes in the oven 6-8 minutes until warm in center (a fish tester in inserted into the Tarte and placed on the bottom lip to determine final cook temp). Then it all gets plated.
Lata has produced with a large format Tatin for events. The steps are the same, but the size of the pie pan used is larger. He built one in a 8" sautee pan that had 8 confit garlic cloves placed around the outer edge of the bottom (similar to toppings on a pizza) to indicate where to slice the Tarte.
I make something similar with a tart pan where the bottom pie crust is blind baked, coated with whipped goat cheese, and topped with tomatoes confit. It's baked in the conventional style. Served with a little bitter green salad and sherry vinaigrette. You could try that.
Posted on 8/28/24 at 4:03 pm to BigDropper
quote:
Luckily, I woked at FIG
Nice, love that place.
Haven't been since Chef Stanhope left, but we did check out Lowland Tavern for my birthday and it was good...really liked it, didn't love it when compared to some of the other awesome options we have around here.
ETA: Good Lord that's a lot of work for one dish. I get anxiety just thinking about putting that much in across an entire menu. No wonder there's so much drug use in the industry
This post was edited on 8/28/24 at 4:07 pm
Posted on 8/28/24 at 6:23 pm to SpotCheckBilly
Basil
Parmesan
Parmesan
Posted on 8/29/24 at 9:36 am to Chucktown_Badger
Chucktown, if you haven’t tried the Stono Market/Tomato Shed restaurant, give it a shot. I posted a link from them above on their tomato pie.
Good food, and they have an attached market selling veggies, dressings, honey, and some frozen products.
Not fine dining by any means, but a solid place to eat.
Good food, and they have an attached market selling veggies, dressings, honey, and some frozen products.
Not fine dining by any means, but a solid place to eat.
Posted on 8/29/24 at 1:22 pm to riverdiver
I prefer a tarte over a pie
frozen phyllo sheets make it easy and when the tomatoes are coming in ripe from the garden there’s nothing better
Brush sheets of phyllo as you layer them with egg white, olive oil and water, sprinkle with herbs. Layer 10-12 sheets. Blind bake till just turning brown. Sliced tomatoes, basil, burrata or goat cheese, herbs de Provence, salt, pepper and whatever else you like (capers are nice). Back in the oven till done.
frozen phyllo sheets make it easy and when the tomatoes are coming in ripe from the garden there’s nothing better
Brush sheets of phyllo as you layer them with egg white, olive oil and water, sprinkle with herbs. Layer 10-12 sheets. Blind bake till just turning brown. Sliced tomatoes, basil, burrata or goat cheese, herbs de Provence, salt, pepper and whatever else you like (capers are nice). Back in the oven till done.
This post was edited on 8/29/24 at 1:23 pm
Posted on 8/29/24 at 1:55 pm to cgrand
Sounds delicious, I’ll have to try that.
Posted on 8/29/24 at 2:22 pm to SpotCheckBilly
I buy Pepperidge Farms Puff Pastry and use that as the crust. I spread a thin layer of herbed goat cheese over the dough, then add thinly sliced tomatoes and sprinkle on some salt, black pepper and Italian seasoning. It's fantastic. I made one just last week and served it with a salad and the Daou 2023 Rosé. A beautiful, light summer meal
You can add grilled onions and/or bacon to change it up a bit.
You can add grilled onions and/or bacon to change it up a bit.
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