by Rev. Melinda McLain
From the Kitchen:
When our gardens are wild with tomatoes, we’re always on the hunt for new recipes. This recipe for an Italian Tomato Pie was inspired by the seasonal menu for "all things tomatoes" that Pastor Melinda used to enjoy at Kerbey Lane, a restaurant in Austin, Texas.
INGREDIENTS
9” pie crust, store-bought or made with your favorite recipe
4 medium heirloom tomatoes
1/4 cup tapioca flour
1 tsp Italian herb mix (oregano, thyme, rosemary, etc.)
1/2 tsp salt
1/4 tsp pepper
1 cup chopped Swiss chard
1/2 cup cheese (cheddar, mozzarella, or Gruyere would all be good)
1/2 cup breadcrumbs
1/2 cup grated Parmesan or Romano cheese
DIRECTIONS
Preheat the over to 450 degrees.
Peel and slice about 4 medium heirloom tomatoes and place in a bowl. Add 1/4 cup tapioca flour (to thicken juice), Italian herbs, salt, and pepper and mix gently.
Press pie crust into pan (use pre-made, or your own recipe). Layer chard first on the bottom (note: this is important to avoid a soggy bottom), then tomato mixture, then some grated cheese, then chard, then tomatoes until pie crust is nearly full.
Top with bread crumbs mixed with fresh Parmesan or Romano cheese. Put in 450 degree oven for 10 minutes, reduce temp to 375 and bake for 45 minutes or until crust is brown and filling is bubbly. Cool and serve. Even better cold the next day! Enjoy!
Looking for some fresh locally sourced ingredients to take this recipe to the next level? Visit the Planting Justice El Sobrante Farmer’s Market open every Sunday from 10 AM - 2 PM!
Repost from September 7, 2021. The recipe is so good we just had to share it again!
