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Recipe

Heirloom Tomato and Cheese Pie

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

  • llf | 07/10/2017

    Loved it! Will make again.

  • SharonmStrong | 06/12/2017

    Amazingly delicious!

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