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Too Many Tomatoes? Try This

favorablyimpressed's picture

Too Many Tomatoes? Try This  (post #31283)

I'm not crying about the squirrels eating my tomatoes this year.  We've had plenty.  Just when I didn't want to look at another tomato, this recipe appeared in Wednesday's Washington Post recipe section.  This recipe is from The Victory Garden Fish and Vegetable Cookbook by Marian Morash.  I had always intended to buy it, because I love the VG cookbook so much, but never got around to it.  After trying this recipe, I immediately placed my order.

My picture doesn't do it justice.  It was so good, we both went back for seconds, rare for us. 

* Exported from MasterCook *

                      Ann Marotto's Fresh Tomato Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Pies                            Tomato

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the pastry:
  1                cup  flour
     1/2           cup  low-fat cottage cheese
     1/2           cup  cold unsalted butter -- cut into bits
     1/2      teaspoon  salt
                        For the filling:
                        About 2 teaspoons Dijon-style mustard
  2              large  beefsteak tomatoes -- sliced thick and evenly (2 to 3)
  1                cup  grated low-fat Swiss cheese
  2        tablespoons  basil -- julienne
  2        tablespoons  chopped flat-leaf parsley
                        Freshly ground black pepper
     1/2           cup  grated low-fat mozzarella cheese
     1/4           cup  grated Parmesan cheese

Have ready an ungreased 9-inch pie plate or fluted quiche pan.

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for another 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes more. (At this point, the crust will not be fully baked.) Set aside to cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese and herbs, seasoning each layer lightly with salt and pepper to taste. Spread the mozzarella and Parmesan evenly over the top, and bake for 25 to 30 minutes. Serve warm.

  "Adapted from Morash's "The Victory Garden Fish and Vegetable Cookbook" (Knopf, 1993)."
 NOTES : Cottage cheese, the pie crust's surprise ingredient, makes a pastry that is tender without being flaky. Its curds disappear during prebaking. Serve as a light supper with a summer salad or alongside grilled fish.



Jean's picture

(post #31283, reply #1 of 24)

Thanks for posting, that really looks good!

Veni, vidi, velcro        I came,  I  saw,  I stuck around.

A  clear conscience is usually the sign of a bad memory.
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plantlust's picture

(post #31283, reply #2 of 24)

Too funny Fav.
We had an Appetizer day today, at work. After going thru my books (I was very tempted by the cucumber appetizer in the Diva book), I ended up making the BLB's Mini BLTs from The Best American Recipes 2003-2004 (time & ingredient constraints, dontchaknow). Used the extra tomatoes the parents gave me on my last visit.

This recipe is easy, unfortunately it is NOT a make ahead recipe but I made the bacon and bread cups the night before. I suppose one could also dice the tomatoes & chop the lettuce beforehand.
Note: I did not add extra salt 'cause to me bacon is wayyyy too salty already. I also prefer chewy bacon, so cooked the bacon to my preference. This was a mistake as I couldn't crumble the bacon and had to dice it also. I feel 2inch cup was too small but it could just be due to the size of my dice/chopping.
Another note: I think these cups would be cool filled w/PB & J, chicken, tuna or egg salad.

BLB's Mini BLTs
16 slices Pepperidge Farm or Arnold white sandwich bread
1/2 head iceberg lettuce
1 lb sliced bacon
1 1/4 lbs ripe yet firm tomatoes (about 3inch wide tomatoes)
3-4 tablespoons Hellman's or Best Foods real mayonnaise
salt & freshly ground pepper

Preheat oven to 450F. With a rolling pin, flatten each slice of bread to cardboard thickness. Cut 4 rounds from each slice (I have NO CLUE how they did this. I got down to thick paper stock and was only able to cut out 3 2x. The rest of the time it was 2) w/a 2inch cookie cutter. Press the rounds into a mini muffin pans to form shallow cups and bake until colored, about 6 min. Cool for 1-2 min, then invert onto a rack and cool until room temp (I just let them cool overnight in the muffin pan). These can be stored in an airtight container for several days. The texture should remind you of toast.

Choose the largest & most perfect lettuce leaves. Cut out the ribs and cut the leaves into 3/4 inch wide strips. Piling up the strips, cut crosswise into 1/16 inch wide shreds. Stop when you have 1 1/4 cups.

Fry the bacon until very crisp and drain. Crumble into pieces the size of peppercorns.

Core the tomatoes and squeeze out seeds and juice. Cut flesh into 1/8 inch cubes. You should have about 1 1/4 cups.

Combine bacon, lettuce and tomato into a large bowl. Stir in 3 tablespoons mayo, adding a little more if needed to bind the mixture. Too much will make the mix soggy and unbalance the taste. Season with salt (pah, not needed AT ALL me thinks!) and 8-12 turns of a pepper mill. Fill each bread cup w/a generous teaspoon of BLT mix and serve immediately.

Additional notes:
Pepperidge Farm makes a toasting bread. This is too thick.
Mini muffin pans will make the cup shape but you can leave them flat. They just won't look as cool.
Cherry tomatoes are great in this recipe and will extend the season for these morsels.
Success of this recipe depends on finesse: cut the tomatoes really finely, don't upgrade the lettuce to romaine and be careful not to add too much mayo.

Alles klar, Herr Kommissar? Falco

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

favorablyimpressed's picture

(post #31283, reply #9 of 24)

Reading your post, I immediately wanted to retrieve my Diva book, and the same with the mention of the Best American Recipes.  I have them all and love them.  There just isn't enough time to devote to all my favorite books, yet, if someone speaks favorably about a cookbook that I don't have, I immediately order it.  Sheesh.  I need help!

What I would really like to do is devote a week of cooking out of just one book.  It might be fun for others to cook from the same book and report back.  Just a thought.

Yes, you're right about the versatility of the Mini BLT recipe.  I need to think about that one.  And, the mention of Arnolds bread . . . I haven't thought about Arnolds bread since I left California, 38 years ago.

TracyK's picture

(post #31283, reply #3 of 24)

Gorgeous! I had printed out that recipe to try later this weekend... glad to have a firsthand report!

Squirrels are just rats in cuter outfits.
       -- Carrie Bradshaw

Gretchen's picture

(post #31283, reply #4 of 24)

Wow, that is gorgeous too.  The crust recipe is interesting. How was it?


favorablyimpressed's picture

(post #31283, reply #10 of 24)

The crust was unusually good.  Even DH commented on it.  And, it went together nicely.  I'll definitely use it again.

Wolvie's picture

(post #31283, reply #5 of 24)

too funny!

I saw this same article, and that's what I'm making for Sunday brunch.

Great pic, FI. :-)

How clever you are my dear, you never mean a single thing you say

Oscar Wilde 



favorablyimpressed's picture

(post #31283, reply #11 of 24)

I made the recipe exactly as written.  Next time, I'll give myself more time to make the crust, letting the dough refrigerate, and cool after it comes out of the oven.  It could be made a few hours in advance of adding the filling. 

The filling gives up a lot of liquid.  Salting the tomatoes in advance and then blotting them might be an option, although the liquid wasn't that much of a problem.  The slices held together on the plate pretty well.  Also, you'll want to give it time to cool somewhat after baking.  But, of course, you know that.  It was just soooo good and it would be a nice recipe to serve for brunch.

schnitzel's picture

(post #31283, reply #6 of 24)

That looks pretty good to me!

I make a Tomato and Stilton cheese tart every summer. It also has eggs and cream like a quiche. The recipe came from The Hole in the Wall in Bath, England. But it's scaled to fit a big 10-inch pie shell and I have to fudge with the recipe to fit my shallow quiche pan. (LOL) I really should write down an actual recipe for it someday. It's quite good.

~Amy W     Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child
ctbrockmeyer's picture

Stilton & Tomato Tart (post #31283, reply #23 of 24)

I used to make this recipe ages ago and have lost it.  If you have it  (I seem to remember that it was published in an old issue of Gourmet in the 1970s), I would appreciate it if you would post it here so that I may make it once again.  Thanks.

schnitzel's picture

Tomato and Stilton Cheese Tart (post #31283, reply #24 of 24)

Sorry for the delay and I hope it's the one in this thread:

SallyBR1's picture

(post #31283, reply #7 of 24)

The crust is quite unusual with the cheese in it

Was it similar to a regular "quiche" crust?

favorablyimpressed's picture

(post #31283, reply #12 of 24)

Was it similar to a regular "quiche" crust?

Well, I suppose.  It's been so long since I made a quiche.  Actually, I would say it has more flavor, enough that DH commented on how good the crust was.  You should give it a try.

SallyBR1's picture

(post #31283, reply #13 of 24)

Will do so.....

and let you know

Unfortunately, this is the second year that I try to get tomatoes going in the backyard, with disappointing results. We had maybe 20 or 30 max from the plants, they tasted pretty good, but were not as spectacular as I expected them to be

There's always next year, right? (although I think the problem is with my thumb, not that green)

favorablyimpressed's picture

(post #31283, reply #14 of 24)

In this area, tomatoes are pretty easy to grow.  I'm not sure about your soil in Oklahoma.  We have heavy clay, so I dig a hole for each tomato at least 12" deep and fill it with compost, peat moss, a handful of lime and epsom salts, and some tomato fertilizer, if I have it.  That's about all they get, other than water, during the season.  I've never had to spray my tomatoes with pesticides.  Like most vegetables, tomatoes need lots of sun. 

Fledge's picture

(post #31283, reply #8 of 24)

sold me!

I will give it a try!

What a dream I had
Pressed in organdy.......

You don't scare me

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ICDOCEAN1's picture

(post #31283, reply #15 of 24)

I have some gruyere, no Swiss cheese.  Do you think that this will be too strong of a substitute?

Marcia's picture

(post #31283, reply #20 of 24)

To my taste, gruyere would be lovely.

ICDOCEAN1's picture

(post #31283, reply #21 of 24)

Thank you.  I was so hoping that someone would say yes!  DH says he hates Swiss, but after the initial grating aroma, he really likes gruyere.

Marcia's picture

(post #31283, reply #22 of 24)

It's always been a favorite of mine, too. I say always...I must have been in my late teens before I even tied it, but it was love at first bite, as somebody says.

nutcakes's picture

(post #31283, reply #16 of 24)

Is that correct measurements on the crust? 1 cup flour and 1/2 cup butter?

favorablyimpressed's picture

(post #31283, reply #17 of 24)

I just checked the original recipe to make doubly sure, because I've been known to type "1" when I meant "2," but, yes, those measurements are correct.

Since the deer ate all my tomatoes this year, I won't be making this recipe. So sad.

TracyK's picture

(post #31283, reply #18 of 24)

There are really good tomatoes at farmers markets, you know... :-)

CT poster in bad standing since 2000.

favorablyimpressed's picture

(post #31283, reply #19 of 24)

<There are really good tomatoes at farmers markets, you know... :-)>

Yes, I know. But, as I told DH, the deer actually did us a favor this year. We are just about to start a big remodeling job and the past six weeks have been spent in the planning stages. I'm not sure how I could cope with the huge crop of tomatoes we usually have at this time of year.

So, the sad part is that now that the deer have found us, it's unlikely we'll have a garden next near. It pains me to have to buy tomatoes, after so many years with successful crops.