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Who doesn’t like pie? This is a wonderful savory dish that goes great with BBQ, travels well as a potluck dish, or would be quite at home on a brunch menu. It’s got all the summery goodness of fresh tomatoes and basil, plus some cheese and bacon (because what would life be without either?).
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.
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.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!