Congratulations to Orah Raia of Cary, NC who won our Tomato Pie Recipe Contest!
Orah’s recipe has evolved over many years and is a family favorite.
Orah’s Tomato Tart
1 1/4 cups flour
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt
pinch black pepper
8 tablepoons ice cold butter, cut into pieces
4-5 tablespoons ice water
1 cup grated asiago cheese
1/4 cup Pesto sauce ( preferably homemade)
1/4 teaspoon black pepper
3 large tomatoes, sliced-use only vine ripened or fresh tomatoes
1 tablespoon chopped parsley
1 tablespoon chopped basil
Prepare the pastry: Combine the flour, basil, oregano, salt and pepper in a food processor. Pulse once or twice. Add butter and pulse until mixture resembles coarse meal. Add ice water until it just holds together when you pinch it. It will not form a ball. Wrap in plastic wrap and chill for at least one hour, or overnight if you want to.
In the meantime, cut tomatoes in slices and place on cookie sheet with towel paper. Sprinkle lightly with salt and let sit for awhile. Then pat down with more towel paper to remove moisture.
Preheat oven to 375. If dough is in fridge for longer than one hour, take out and let sit for 15 minutes to make it easier to work with. Roll out dough between wax paper to 1/8 inch thick. Transfer to tart pan and press pastry onto the bottom and sides. Prick in places with a fork. Layer with foil and line with dried beans and bake for 20 minutes. Remove foil and beans and bake for another 15 minutes. Allow the crust to cool.
Spread the pesto sauce onto the crust, this helps prevent the crust from getting soggy. Layer tomatoes overlapping in a circular patter. Sprinkle on grated asiago cheese and then add salt and pepper. Drizzle with olive oil. Bake for 40 minutes. Let rest for 10 minutes and add the chopped parsley and basil.