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Recipe

Heirloom Tomato and Cheese Pie

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Scott Phillips

Servings: 4 to 6

This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all of the juicy, ripe tomatoes is to sprinkle a bit of semolina flour under them, where it will absorb the juice.

Ingredients

  • 1/4 cup semolina flour
  • 1 recipe Buttermilk Biscuit Dough
  • All-purpose flour, for rolling
  • 3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick
  • Kosher salt
  • 2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives
  • 1 tsp. finely chopped fresh oregano or marjoram
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 45
      Sodium (mg): 860
      Carbohydrates (g): 42
      Fiber (g): 3
      Protein (g): 10

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Sprinkle a 12×17-inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.
  • Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 Tbs. semolina flour over the dough, leaving a 1-1/2-inch border.
  • Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.
  • Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.
  • Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.

Reviews

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Reviews

  • user-403352 | 03/28/2015

    Very nice. Seasonings were just right with the tomatoes and cheese. Found a few tablespoons of cornmeal also worked well absorbing the tomato juices if you didn't have semolina flour.

  • pngds | 11/01/2014

    I let the tomatoes drain....definitely use the pastry recommended. I have had the best success with this biscuit dough with several recipes. It comes together really soft, but add as little flour and work the dough as little as possible.Really good....but with fresh tomatoes.

  • ndchef | 09/16/2013

    This was the better of the two recipes I made with the Buttermilk Biscuit dough, but still not great, mostly because of the dough being not flaky or tender. Otherwise the flavors were OK, not sure if I'd use mayo next time when I make it with different dough. Liked the gruyere with the tomatoes.

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