For a seasonal treat, gather up your friends and indulge in a slice of fresh Heirloom Tomato Pie. This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central; however, all opinions expressed are my own.
When Saturday rolls around, you know one thing is for sure: I’ll be scoping out the fresh fruits and vegetables at the local farmers market. While I’m surrounded by the bounty of the season, I sometimes sit in amazement and think how lucky I am to have fresh produce available year-round. If it weren’t for our farmers, who dedicate their lives to bringing fresh food to the table, none of this would be possible.
While the green market is my go-to spot for Fresh From Florida produce, it’s definitely not the only spot to stock up on my greens. If I ate at home more, I’d being getting a CSA. Fortunately, there are other options, like visiting your favorite restaurant or supermarket. While at the supermarket, though you’re not dealing directly with the farmers, you can still find local produce. Just be sure to look for produce that is labeled “Fresh From Florida” or ask an employee to find out where the food you are buying came from.
What’s fresh now?
What’s fresh from Florida right now? We’re talking blueberries, peppers and our ultimate favorite — heirloom tomatoes. I’ve always been a fan of vine-ripened tomatoes. In fact, when they’re in season, I can eat them like candy. Whether I gobble them up straight from the farm, layer them in a Caprese Salad or create a garden-fresh Ratatouille — they easily become the star of my table.
Last weekend, we did something a little different. We whipped up a beautiful and tasty Heirloom Tomato Pie — in less than an hour.
This idea arose from a trip to see Chef Lindsay Autry at The Regional in West Palm Beach, where she offers her take on Tomato Pie. The flaky crust, the sweet tomatoes and caramelized onions — it was love at first bite. While her version is a showstopper and made its way into our Cravings column last year, it does take multiple days to make — and that’s just not going to happen in my kitchen. I decided to simplify things and create my own recipe that’s perfect for the occasional baker.
It all starts out with fresh heirloom tomatoes. They really make all the difference. We bought these from Jerry’s Here Farm Fresh at the Delray Beach Farmers Market.
To begin, preheat the oven to 450° F. Be sure to prick the pie crust with a fork to prevent bubbles.
Spray a second tin with non-stick cooking spray. Sandwich the crust between the two pans. Turn the pie crust over and bake for 10 to 12 minutes to par-bake the crust. Cool the pie crust for 20 minutes.
To liven up the dish, we added 3 tablespoons of chutney. We recently picked up some smoked tomato chutney from Pascale’s at the Delray Beach Farmers Market, so we added that; but any tomato jam or chutney will do. Spread the jam or chutney evenly across the crust.
Set the pie aside. In a medium-size bowl, combine the ricotta, egg, minced garlic and salt. Stir until combined. Spread the mixture evenly over the pie crust and tomato jam or chutney.
In a small bowl, combine half the basil chiffonade, 1/2 cup mozzarella pieces and 1 teaspoon olive oil. Layer on top of the ricotta cheese mixture.
Arrange tomato slices in a circular pattern, with the cherry tomatoes going in the center. Decorate with the remaining 1/4-cup mozzarella cheese around the tomatoes. Bake in the oven for 30 to 35 minutes. Let cool for 30 minutes.
- Refrigerated pie crust
- 3 tablespoons tomato jam or chutney*
- 3/4 cup ricotta cheese
- 1 large egg, beaten
- 1 garlic clove, finely minced
- 1/2 teaspoon coarse kosher salt
- 1/2 cup fresh basil, chopped thinly (chiffonade), divided
- 3/4 cup fresh mozzarella, pearls or cut into small pieces
- 1 pound fresh heirloom tomatoes, sliced into 1/4-in thickness
- 2 cherry tomatoes, halved
- 1 teaspoon Extra Virgin Olive Oil
- Preheat oven to 450
- Take a fork and pierce the pie crust to prevent bubbles
- Spray a second pie tin with non-stick cooking spray.
- Sandwich the crust between two pans, and bake upside down.
- Bake 10 to 12 minutes to par bake the crust
- Cool for 20 minutes
- Slather 3 tablespoons of tomato jam evenly over the crust bottom.
- In a medium sized bowl, combine ricotta, egg, garlic and 1/4 teaspoon salt and spread evenly over the crust and tomato jam or chutney.
- Combine mozzarella cheese and 1/4 cup basil chiffonade with a teaspoon of Extra Virgin Olive Oil and layer on top of Ricotta cheese
- Arrange tomato slices in a circular pattern, alternating colors on top of the cheese mixture. Arrange cherry tomatoes in the center. Decorate the tomatoes with small pieces of the mozzarella
- Bake at 450 for 30 to 35 minutes until mozzarella on tomatoes is lightly browned.
- Let sit for 30 minutes.
- Add the remaining basil on top of the pie. Cut and serve.
*We used Pascale's Smoked Tomato Chutney but any savory tomato jam will do.