While I harvested tea herbs this weekend, I enjoyed working alongside the bees in the anise hyssop and sharing the flowers with them. The farm feels so full at the moment: of foods to pick and plant and deliciousness to eat. This winter as I struggled to create new meals with the same foods, I looked forward to the summer abundance and the bountiful choices. Now that it is here, I can't say that I am doing any better planning meals but I am definitely enjoying tomatoes and peppers right off the plants.
This week's pick list:
- Summer Squash
- Parsley, Cilantro, Dill, and Basil
- Pick your own flowers, frying peppers, cherry tomatoes, and tomatillos
Tomato Pie, Adapted from saveur.com
For the pie crust
- 1 1⁄4 cups all-purpose flour
- 2 1⁄2 tsp. granulated sugar
- 1⁄2 tsp. salt
- 6 tbsp. cold butter cut into 1⁄2-inch cubes
- 2 tbsp. plus 1 tsp. ice-cold water
- 1⁄2 tsp. white vinegar
For the filling and topping
- 2 lbs. tomatoes, sliced 1/4 inch thick
- 2 tsp. salt
- 1 tsp. picked thyme
- 1/2 cup chopped scallions
- 1⁄3 cup packed whole basil leaves
- 1⁄2 cup mayonnaise
- 1 cup grated cheese
- Make the 10 inch pie crust: Place the flour, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water and vinegar until just combined. Do not overmix. Shape into a 6 inch disc.
- Place the sliced tomatoes on a sheet tray and sprinkle with salt. Allow to drain as you prepare the other ingredients.
- Lightly butter a 10-inch metal pie pan. Preheat the oven to 400°. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges.
- Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
- In a bowl, stir together the mayonnaise, cheese, herbs, and scallions. Layer the tomatoes into your blind-baked crust. Top with the cheese mixture. Bake in the middle of your oven for 30 to 40 minutes.