Heirloom Tomato Pie

This. This recipe IS summer. I dream of if every single year. I usually only make it once because it’s definitely a recipe made with love [aka a little extra work than most]. I also only make it once a year because the star of this show, the lovely heirloom tomato, is usually a pretty expensive find. All of that aside, this recipe is my absolute FAVORITE thing to make in the summer once the tomatoes are ripe, juicy, and sweet enough to mix with some cheese + a homemade crust. Holy. Yum.
This, my friends, is the crowned jewel of the summer. The perfect, the juicy, the ripe heirloom tomato. If you don’t know what an heirloom tomato is, it’s basically an organically-grown (usually) unique tomato with an unbelievably delicious taste. HTs can be red, yellow, or orange. Each HT has a distinctly different shape than every other one. They’re yummy and pretty, too.
I’ve paid up to $15 for four of these little lovelies. Yes, I’m that committed to my food. If only that level of commitment would transfer over into things like cleaning, laundry, working out, and wearing make up.
The filling consists of all of the following bits of delicious: sautéed onions, mozzarella cheese, mayo, chives, thyme, parsley*, and breadcrumbs.
*I definitely bought two bunches of cilantro instead of 1 cilantro + 1 parsley when shopping for this year’s tomato pie. Ewwww. Cilantro would NOT work for this. I would’ve cried. wept. sobbed. if this summer sensation was ruined by the wrong herb.
This homemade crust is worth EVERY ounce of extra effort. I actually use it in a few other recipes because it’s sooooo savory, cheesy, and buttery. It’s also very, very forgiving. Right before I took this picture, you should’ve seen the crumbly hot mess of dough this was. I just shmooshed it around with my fingers until it submitted to my ultimate power and took the shape of a pie crust. It takes a little extra time to make, but I promise you, your taste buds will thank you later. Plus, bonus, it burns some extra calories, right?
Enjoy the taste of summer, friends!

Heirloom Tomato Pie
Crust
1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 tsp. table salt
1 stick cold unsalted butter, cut into ½-inch pieces
3 tbs. Manchego cheese, shredded
Filling
2¼ pounds mixed heirloom tomatoes (about 4 tomatoes)
Kosher salt
2 tbs. EVOO, divided
1 large yellow onion, thinly sliced
3/4 cup shredded mozzarella cheese
3/4 cup Manchego cheese, shredded
1/4 cup mayonnaise
3 tbs. breadcrumbs
3 tbs. chopped fresh chives, divided
3 tbs. chopped fresh flat-leaf parsley, divided
1 tsp. fresh thyme leaves
Freshly ground black pepper
Make the crust: Pulse the flour, cornmeal and fine salt in a food processor or standing mixer to combine. Add the butter and 3 tbs. Manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tbs. ice water (must be ice cold for the dough to come together) and pulse until the dough comes together; add 1 more tbs. ice water if necessary. Form dough into a disc, place in plastic wrap, and refrigerate for 45 minutes, or until firm.
Flour a clean working surface and dust a rolling pin with flour. Roll the dough into a large enough disc to fit into a pie plate. Press the dough into the pie dish and form to the sides of the dish. Pierce the bottom of the crust all over with a fork. Refrigerate an additional 20 minutes. Meanwhile, preheat the oven to 350.
Line the crust with foil, then fill with dried beans or pie weights. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool. Increase oven temp to 375.
Make the filling: Thinly slice the tomatoes and toss with 1 tsp. Kosher salt. Place in colander and allow to drain, tossing occasionally, for about 30 minutes. Meanwhile, heat 1 tbs. EVOO in a large skillet over medium heat. Sauté onion, stirring occasionally, until golden and tender (about 15 minutes). Allow to cool.
Combine the mozzarella, 3/4 cup Manchego, mayo, breadcrumbs, 2 tbs. each chives and parsley, thyme, ¼ teaspoon each kosher salt and pepper, and the sautéed onion in a large bowl. Spoon and level into the cooled crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tbs. EVOO and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Garnish with remaining chives and parsley.

Lemon-Parmesan Roasted Broccoli + A Trip to the Pool

We’ve been a little obsessed with this side lately for a few reasons: it’s healthy, it’s easy, it’s yummy, and Corey will actually eat it. He’s on an I-hate-everything-green-unless-you-put-ketchup-on-it phase. It’s fun. Really. I don’t miss my non-picky eater at all…

Despite his being a picky {at least when it comes to green things} eater, this kid is pretty darn adorable. We went to our community pool for the first time as a family, and home boy gravitated towards the fountains. I was waiting for him to sit on them and giggle like Adam Sandler in Billy Madison, but I’ll have to keep on waiting for that one. For now, he just loved running over to them and screaming in a language I can only guess to be German + Japanese mixed together. 

Gotta love Turtle Power!

These two handsome men are my everything. [And Penny, too, of course.]

“Seriously Mom, you’re interrupting my snack…”

I love when fresh, easy-to-find ingredients can be thrown together to make something yummy and healthy in no time. Those are my kind of recipes!

We actually made this on the night we cooked for our family in Port Aransas last week, and it was a hit! Broccoli is pretty forgiving, especially when you roast it. I would suggest holding off on the lemon juice and zest until just before you’re about to put it in the oven. I love the lemon flavor, but I don’t want it to over power the whole dish.

The crispiness of the broccoli + the tangy lemon + the salty Parmesan make for a beautiful harmony in your little veggie life. You could def substitute green beans or even asparagus if you’re not a broccoli fan.


Lemon-Parmesan Broccoli

3 heads broccoli florets, cut into bite-sized pieces
2-4 tablespoons extra-virgin olive oil
2 garlic cloves, pressed or minced
Grated lemon zest of 1 lemon
Juice of 1/2 lemon
¼ teaspoon kosher salt
Parmesan, shaved

Preheat oven to 400. In a 13×9 Pyrex or oven-proof dish, combine broccoli and drizzle 2 tbs. olive oil. Toss to combine, and then decide if you need more oil. You want the broccoli to be coated, but not soaking in olive oil. (I usually end up using around 3 tbs. for 3 heads broccoli). Add remaining ingredients through salt. Sprinkle Parmesan on top of broccoli (as much as you want).

Roast at 400 for 20 minutes or until broccoli is crunchy on the top, but fork-tender in the stalk. As soon as you remove the dish from the oven, shave more Parmesan on top.

Makes 6 good-sized servings*.

*To reduce serving size, make sure you reduce the lemon ingredients as well. They can become too powerful otherwise.