by Chef Matthew Krenz

By this time of summer, most people are starting to consider jarring their tomatoes or preserving them in some form. Before that incredible fresh tomato taste is gone, try this new rendition of a tomato pie!

It satisfied my cravings for deep/rich flavors as well as freshly sliced tomato. It feels both indulgent and light enough to ask for seconds. Either way, I hope you try this before local tomatoes are gone until next year.

Spiced Tomato Pie

Makes (1) 9″ Pie

Cornmeal Pâte Brisèe (crust)
1 c. all-purpose flour
¼ c. cornmeal
⅛ c. sugar
1 tsp. salt
2 tbsp. black pepper, coarsely ground
6 tbsp. butter, very cold
1 egg, cold
1½ oz. ice cold water
16- 24 oz dry beans, for forming pie crust

1. In a food processor, add flour, cornmeal, sugar, salt, and black pepper, and pulse to combine.
2. Add in butter and egg.
3. With the food processor running, slowly add ice water. The dough will look a little dry.
4. Pour dough onto a lightly floured surface and knead it until a ball forms, then refrigerate overnight.
5. Roll out the dough to a roughly ⅛ – ¼” thick circle big enough to cover your whole tart or pie pan. Line the center of the pie crust with foil and dry beans, then bake at 350°F for 12-15 minutes.
6. Remove the foil and beans to allow the center to crisp up a bit. Set aside until ready for use.

Tomato, Date, and Chickpea Chutney
8 oz. shakshuka (Middle Eastern spice blend found in the international aisle of most area supermarkets)
3 tbsp. roasted garlic achaar (South Asian pickle – found in the international aisle of most area supermarkets)
2 oz. romesco
8 dates, pitted and chopped
½ yellow onion, small dice
1 can chickpeas, drained and rinsed

1. Add all ingredients to a pot over low heat and let cook.
2. Remove ⅓ of the filling and puree using a blender, then return to the stewed mixture. Stir. Allow to cool before adding to the pie crust.

Final assembly
Pie crust
Tomato, date, and chickpea chutney
2-3 ripe tomatoes, sliced
Crème fraîche to garnish
Fresh chives to garnish
Fresh basil to garnish

1. Spread the tomato chutney in the pie crust, then layer fresh tomato slices on top.
2. Garnish with a dollop of creme fraiche, fresh chives, and fresh basil. You can also drizzle some finishing olive oil or more romesco over the top.

Enjoy!

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