
Tomato Pie
Struggle Meals - "Turn Up For Tomatoes"
25
Prep Time (minutes)
45
Cook Time (minutes)
5
ServingsIngredients
- 1/4 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 stick chilled butter, cubed
- 1/4 cup sour cream
- 4 tablespoons ice water
- 4 ounces cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
- 1/2 onion, very thinly sliced
- 1/2 fennel bulb, very thinly sliced
- 5 vine ripened tomatoes, sliced
- 1 egg, beaten
- 3 tablespoons torn basil leaves
Steps
- In a mixing bowl, add the cornmeal, flour, salt and butter.
- Using two knives or your hands, mix the butter into the flour mixture until it reaches a sand-like texture. Add the sour cream and then the water and mix until you have a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 400 degrees.
- In a mixing bowl, add the cream cheese, cheddar and Parmesan. Set aside.
- Heat a medium skillet over medium heat and add the oil. Saute the onion and fennel until soft, 5 to 7 minutes, then transfer into the bowl with the cheese. Cover and allow cheese to melt.
- Spread the sliced tomatoes on a cutting board and sprinkle with salt. Set aside.
- Remove dough from the refrigerator and roll out on a floured surface until about 1/4 inch thick. Place on a parchment lined sheet tray and spread cheese mixture over the top, leaving a 1 1/2-inch border.
- Blot tomatoes with paper towels to remove excess liquid and place on top of cheese in a circular pattern. Fold the edges of the dough over, and brush with egg wash.
- Bake for 30 to 40 minutes, until the crust is golden brown.
- Serve sprinkled with torn basil.