Indulge in the essence of summer with a savory delight straight from the heart of BigDaddy's Farm. Our luscious heirloom tomatoes take center stage in a classic Tomato Pie recipe that's bursting with flavor and nostalgia. Join us on a culinary journey as we savor the vibrant hues and unmatched taste of farm-fresh produce, crafted with love and care right here on the farm.
Step into the warmth of the kitchen with Denise and Rex after a long day's work on the farm. As the sun sets and the day's harvest is gathered, Denise works her culinary magic while Rex looks on, savoring the sights and scents of farm-fresh ingredients. Join us for a glimpse into the simple joys of home cooking and the delicious rewards of our labor of love.
Ready to bring a taste of the farm to your own kitchen? Grab your freshest ingredients and get cooking! Whether you're a seasoned chef or a novice in the kitchen, this tomato pie recipe promises to delight your taste buds and transport you to the heart of BigDaddy's Farm. So roll up your sleeves, gather your ingredients, and embark on a culinary adventure that's as satisfying as it is delicious.
Ingredients
4 shallots, minced
3 garlic cloves, minced
4 tbsp. extra virgin olive oil, divided
1 tbsp. Dijon mustard
9-inch pie shell
1 lb. assorted heirloom tomatoes, sliced 1/4-inch thick
3 oz. goat cheese, crumbled
1/2 oz. fresh basil chiffonade
1 tbsp. Grenache vinegar or Champagne vinegar
1/2 cup fresh bread crumbs
1 oz. grated Parmesan cheese
Salt and pepper
PREPARATION
Preheat oven to 400 degrees.
In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.
Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.
In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.
Bake 30 minutes, or until topping and crust are golden brown.
Recipe from Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama.
