tomato pie

from power vegetables

this was a messy yet tasty thing to make with amazing beefsteak tomatoes. apparently it’s a southern thing, but definitely not something i ever saw living in the gulf coast. maybe something they eat in virginia? the flavors were delicious, but i will say, even with salting the tomatoes, the whole thing was very wet. soggy bottoms galore. maybe they need to be salted for longer to get more of the liquid out. not a make again recipe for me, but i’m glad i tried it.

1 sheet frozen puff pastry, defrosted

1 T cornmeal

2 lb tomatoes

2 t kosher salt

1⁄2 C mayonnaise

4 C chopped scallions or chives 2 T chopped fresh dill

1⁄2 t freshly ground black pepper

1 C grated cheddar cheese

1 Heat the oven to 400°F.

2 Unroll the puff pastry and fit it into a deep 10-inch pie plate (deeper, say, than one of the disposable kind you'd make an ice cream pie in) or a 2-quart gratin dish. Press the dough against the edges (and/or into the corners) and trim the excess, leaving a 1⁄2-inch overhang above the lip of the dish. Sprinkle the cornmeal on the puff pastry and pop in the fridge to chill while you prepare the tomatoes. (The cornmeal helps soak up liquid and keeps the pastry from turning to mush.)

3 Line a large baking sheet with paper towels. Core and slice the tomatoes crosswise into 1⁄2-inch rounds. Lay them in a single layer on the paper towels and sprinkle with the salt. Let stand 10 minutes, then blot with paper towels.

4 Meanwhile, blend the mayonnaise with the scallions, dill, and pepper.

5 Build your pie: Arrange half of the tomato slices in a shingled layer in the pie dish. Spread the mayonnaise mixture over the tomatoes, filling the nooks and crannies, and top with the remaining tomatoes, arranging in a fashion that pleases the eye. Sprinkle with the cheddar and bake until the pie puffs up in the center, the filling is bubbling, and the cheese is browned, 45 to 50 minutes. Let stand at least 15 minutes before serving - I think it tastes best cooled to room temperature.