You say Tomato Pie, I say Tomato Tart

Tomato pie just sounds weird. But Kristen says it’s her favourite pie.

Now, you have to understand that Kristen comes from a country that sells bread in a can and cheese that sprays out of a can. No wonder then, that I started this recipe with some trepidation. But I know Kristen loves food as much as I do and also, she told me I’d "better" blog this recipe. I went ahead and made the pie because she inspires me. Her “recipe” however, left a little to be desired. Here’s what she sent me to work with:

• Pie crust
• Dry, meaty tomatoes
• Tarragon or some other herb
• Cheese. If using tarragon, get a good French cheese. WF has Pyrenees de Brebis that is freaking awesome!!! Expensive, but good!!!
• Onion, sliced

• Caramelize the hell out of the onion. Like until it turns to mush. Meanwhile, slice tomato, salt it and let some of the moisture come out. Add the onion to the prepared pie crust. Sprinkle with herb. Top with cheese. Top with tomato. Bake for like an hour on 350. You may want to cover the edge of the crust with foil so it doesn't burn.

You can probably get pie crust in a can in Florida. Maybe even organic cans at WF, but I went with homemade cornmeal crust from Laura. This pie is actually pretty tasty. Everyone said they liked it once I cajoled them into trying it, because let’s face it: Tomato pie just doesn't sound delicious. I think I’d be inclined to call it onion and tomato pie, because without the onions, I don’t think it would be as good. And the caramelized onions give it a rich taste. I think Krista called it pizza in a pie once she got over her skepticism and had a bit.

So thanks for the “recipe” Kristen. Not bad. Pretty good, actually.
 
p.s. What are the odds?
As I was preparing this post, CBC ran a story on a local restaurant with tomato tart on the menu. Now that sounds classier than pie, doesn’t it?
 
CBC's On the Coast food columnist was covering Fresh Tomato Tart courtesy of Chef Alessandra Quaglia of Provence Restaurants. If you've eaten at Provence, you know it's an awesome restaurant. I include her recipe for research purposes.  

I really like the idea of adding olives and mustard and it supports Krista’s observation that it’s like a pizza. You’ll notice that Chef Alessandra doesn’t “carmelize the hell out of the onion” like Kristen suggests. 

Pie vs tart. America vs Canada. Oscar Peterson as opposed to Jerry Lee Lewis.

Provence’s take on Tomato Tart:

In order, layer the following on a pie crust: 
2 tbsp. Dijon mustard brushed over dough
1 cup Gruyere cheese, thinly sliced
3 medium red tomatoes, sliced
2 medium yellow tomatoes, sliced
1/2 medium-sized sweet red onion, sliced
1/4 cup Niçoise olives (Kalamata may be substituted)

Bake @ 350º for 35 minutes. Then drizzle and sprinkle with:
1 tbsp. extra virgin olive oil
1/4 tsp. sea salt
freshly ground black pepper to taste

Honestly, regular salt and olive oil would be fine too. I think, in general, we are all getting a bit hoity-toity about sea salt and EVO.


Cheryl’s slighly more accurate (than Kristen’s) ingredient list:
 
1 cooked cornmeal savory pie crust
5 medium onions
olive oil for sautéing onions

4 meaty, dry tomatoes, cut thick (maybe fewer, depending on the tomatoes)
2 tbsp chopped parsley
1 tsp each - fresh sage & rosemary, chopped. Or whatever herbs you have. (Ooh. maybe basil!)
80 g Asiago cheese, grated (3/4 cup)

Method

1. Carmelize the onions in olive oil while making the crust. (Cook at high heat for a minute, reduce to low and cook for 20 minutes)
2. Slice tomatoes and sprinkle with salt. Let stand for 10 minutes.
3. Spoon onions into cooked pie crust.
4. Sprinkle with chopped herbs
5. Arrange tomatoes in pleasing pattern on top.
6. Layer on grated cheese

Bake @ 350 for 35 minutes.

Nice thick slabs.

Sprinkle with salt. Doesn't have to be sea salt.

Fresh herbs. Parsley, sage, rosemary.  Thyme would be good if you've got it.

Grate the cheese.

Layer on the onions, herbs, cheese and tomatoes.

Pretty nice in either language. Thanks Kristen.