Plum Tomato Pie {Really a Galette}

When I was researching tarts for this week’s Back to Basics theme, I combed my archives and discovered Plum Tomato Pie. At the time, I described it as “Not really a pie, more like a pizza.” Now I realize it was a galette! Or tart, whichever you want to call it.

At the time I remember being confused about pulling it up and over the sides. Now I realize it was a half-covered approach just like the blueberry tart I posted yesterday. I wish I’d figured that out or had a photo when I made this last summer! (Check The Verdict section for evidence of my confusion). No matter, I look forward to making it this coming summer when tomatoes and basil are in season again.

FOR PRINTABLE VERSION CLICK HERE: Plum Tomato Pie

Source: Simply in Season

1 1/2 cups flour
7 Tbsp butter
1/3 cup cheddar cheese (shredded)
4 Tbsp water
1/2 tsp salt
1 egg yolk
3 Tbsp dried bread crumbs
2 lbs plum tomatoes, sliced
4 oz feta cheese crumbled
2 Tbsp olive oil
1/2 cup basil, chopped

1. Cut together flour and butter until crumbly. Add the cheese, salt, and water and mix together until the dough just starts to come together. Form into a ball, cover with plastic wrap, and refrigerate for 30 minutes. Roll out onto a cookie sheet or pizza pan.

2. Brush egg yolk onto the pastry; sprinkle with bread crumbs; arrange tomatoes on top, leaving a wide border on the outside.

3. Top with feta and then turn the edges of the pastry over the tomato filling. Bake in preheated oven at 350F for 30-40 minutes.

4. Remove from oven and sprinkle with olive oil and basil. Serve.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (13.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 596.46
Calories From Fat (57%) 337.71
% Daily Value
Total Fat 38.38g 59%
Saturated Fat 20.52g 103%
Cholesterol 139.76mg 47%
Sodium 720.4mg 30%
Potassium 650.8mg 19%
Total Carbohydrates 49.89g 17%
Fiber 4.3g 17%
Sugar 7.67g
Protein 14.92g 30%
Recipe Type: Main Dish

The Verdict: Although a little bit of work for a weeknight supper, this was absolutely delicious. I wasn’t sure from the directions if the crust was supposed to cover the whole thing, like a pizza, or just the edges, like a tart. I went halfway. DH said, “Times like this, I really wish Simply in Season had pictures.” When I posted this sentiment on Facebook, a friend of mine replied “you ARE my pictures for SIS.” I suppose one of the things I’ve learned through this cookbook is that it really doesn’t matter. Especially in this case, the combination of heirloom tomatoes, feta cheese, and basil is a winner–regardless of how far the crust extends.