The Food & Wine Classic in Aspen & Tomato Pie
I feel like I need to apologize because I took an unintentional break from blogging for the past two months. With a temporary move (I'm moving again this coming weekend!!!?!), volunteering, and tons of work it all ended up being too much to also keep cooking, writing, and photographing every week. But I'm back and have a head full of recipes I want to share!
One of my many excuses for not blogging is that I went to the Food & Wine Classic in Aspen for the fourth time this June. This was my first year as a contractor rather than a member of the Food & Wine team and it was just as fun and just as exhausting (helloooo wine and 6am wake-up calls). But it's an incomparable event and everywhere you turn there's a new favorite bite or drink waiting for you.
One of the many parties during the weekend was a Charleston-themed party at the top of Aspen Mountain where they served tons of amazing food by southern chefs like Mike Lata. And one of my favorite dishes ended up being a tomato pie at that party (please see glorious photo of said pie during magic hour on top of a mountain above). Now that I'm home, somewhat recovered, and unable to get that damn pie off my mind, I decided to make my own.
Makes 1 9-inch pie
For the crust:
- 1 1/4 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup shredded sharp cheddar
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3-5 tablespoons ice water
For the filling:
- 1 1/4 pounds tomatoes, thinly sliced
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 1/2 cups shredded sharp cheddar
- 1/4 cup panko-style breadcrumbs
- 3 tablespoons chives
- 2 tablespoons mayonnaise
- 1/4 cup Greek yogurt
- Freshly ground black pepper
Make the crust:
In a mixing bowl, combine flour, cornmeal, cheddar and salt. Cut (using a pastry cutter) or rub (using your hands) the butter into the flour mixture until only pea-sized pieces remain. Add water, a tablespoon at a time, until dough just comes together. Flatten dough into a disk and wrap in plastic. Refrigerate until butter is chilled, about 30 minutes.
Unwrap dough disk, place between two sheets of parchment paper or plastic wrap and roll out to a 13-inch round. Transfer dough to a pie dish, press into corners and fold over overhang. Crimp edges and pierce the bottom of the pie crust all over with the tines of a fork. Freeze until firm, about 20 minutes. Meanwhile, preheat oven to 350F.
Line the chilled crust with foil, fill with dried beans or lentils and bake for 20 minutes. Remove foil and beans and bake an additional 10-15 minutes until the crust is just barely beginning to brown. Transfer to a cooling rack.
Make the filling:
Toss tomato slices in salt in a colander and set aside to drain for 30 minutes, making sure to toss occasionally.
In a saucepan, heat olive oil over medium-high. Add onion and cook until softened and translucent, about 10 minutes. Let cool. Increase oven temperature to 375F.
In a mixing bowl, combine cooled onions, cheddar, breadcrumbs, chives, thyme, mayonnaise, and yogurt. Spread onion mixture in the bottom of the baked pie crust. Top with tomato slices and season with freshly ground black pepper. Bake until tomatoes are just starting to brown, 45-50 minutes. Allow to cool slightly before serving.