Heirloom Tomato Pie

Note: It is very hard to determine a specific quantity of tomatoes. The amount will vary depending on the size of the pie dish used. Traditionally this recipe uses 2 to 3 medium size heirloom tomatoes cut into large chunks. However, cherry or grape tomatoes (cut in half) would be lovely, or campari and roma tomatoes (cut into quarters) could be used.

Wash the tomatoes well and cut according to the type of tomato you are using. Set aside.

Blind-bake your pie crust according to package (or recipe) instructions. It should be light-colored and just starting to brown, with no shiny spots indicating raw dough. Keep in mind the crust will darken and continue to cook later, when the pie is filled and warmed in the oven.

Once your pie shell is baked off and cooling, preheat your oven to 375ºF.

Peel and slice the potato, and boil until fork-tender in salted water. Drain well.

In a mixing bowl, combine the potato, butter, and panko crumbs. Mix well with a fork, mashing the potato. Add 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, cream, egg, 1/2 cup of chopped basil, and 1/2 cup of chopped parsley. Add the lemon zest, and 8 to 10 gratings of the fresh nutmeg (if you are using pre-grated nutmeg, add only about 1/4 teaspoon). Mix well. Season with salt and pepper.

Over medium heat in skillet, start cooking the diced bacon. Once some of the fat renders, add the diced vegetables (celery, onion, peppers, and garlic), sauteing until the celery is soft. If the pan gets too dry during cooking, add 1/2 tablespoon of butter.

Once cooking is complete, combine vegetable/bacon mixture with the potato filling. Taste to adjust seasoning.

To assemble the pie:

In the pre-baked pie shell, spread a thick layer of the filling, about 3/4 of the way up the sides of the shell, pressing the filling down and smoothing the top. In the event you have leftover filling (depending upon the size of the potato used and the size of the pie dish), it can be used to make stuffed roasted tomatoes or potato pancakes.

Spread the fresh tomatoes over the top of the filling. While you do want a (mostly) single layer, you shouldn’t be able to see any of the potato filling underneath. Feel free pack the tomato pieces fairly tightly.

Season the tomatoes with salt and pepper. Over the top of the pie, spread the remaining cheeses and herbs.

Bake at 375ºF for 35 to 40 minutes, until the cheese is melty and starting to brown, the tomatoes are all soft and roasty, and the crust is golden brown.

Let rest for 10 minutes before serving.

Tips:
This can easily be made vegetarian by omitting the bacon; simply saute the vegetables in butter with a little olive oil.
If you are making this the day ahead, stop after the potato mixture is spread in the pie shell; wrap well and store in the refrigerator, keeping the tomatoes, cheeses, and herbs stored separately from the pie. Finish the assembly when you are ready to bake the finished pie. Otherwise, the juice from the tomatoes will make a soggy mess.