Demetria White from White's Family Farm made a Tomato Pie. (see recipes below) The "All Things Tomato" Night Market at the Farmers Market is Friday, July 19 from 5pm-9pm. Sip, dine and listen to music while supporting farmers, artists, local businesses and community organizations. Nashville Farmers’ Market is located at 900 Rosa L. Parks Blvd. Nashville, TN 37208. Visit, https://www.nashvillefarmersmarket.org/calendarold/all-things-tomato-night-market for more information.
SOUTHERN TOMATO PIE
· 3 pounds assorted medium to large tomatoes (it's prettier if you use different colors! )
· 1 teaspoon kosher salt, divided
· 6 thick-cut bacon slices, diced
· ½ cup onion, chopped
· 2 garlic cloves, finely chopped (2 tsp.)
· 1 ½ cups, extra-sharp cheddar cheese, grated
· ½ cup Parmesan cheese, grated
· ½ cup mayonnaise
· ½ cup chopped fresh basil
· 1 tablespoon Dijon mustard
· 1 large egg
· Parmesan Buttermilk Pie Crust (see recipe below) or use a store bought Deep Dish Crust\)
1st - Preheat oven to 400°F. Cut tomatoes into 1/2-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with 1/4 teaspoon of the salt. Cover with additional paper towels, and reserve.
2nd - Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with 1/2 teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.
3rd - Cook bacon in a skillet until crispy. Let cool and crumble. (You can also do this in the microwave.) Using bacon grease, cook onions until they are caramelized, then stir in garlic and cook for about 1 more minute. Remove onions and garlic to a plate lined with paper towels and add bacon. Let cool.
4th - Stir together cheese, mayonnaise, basil, Dijon, and egg until combined. Sprinkle with pepper and remaining 1/4 teaspoon salt. Fold in bacon mixture.
5th - Gently spread a third of cheese mixture onto Parmesan-Buttermilk Crust; layer with half of the roasted tomato slices in slightly overlapping pattern. Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.
6th - Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack and let stand 1 hour before serving. Sprinkle with basil.
Parmesan – Buttermilk Piecrust
(recipe from Southern Living magazine)
· 2 ½ cups all-purpose flour
· 3 ounces Parmesan cheese, finely shredded (about 1 packed cup)
· ½ teaspoon kosher salt
· ¼ teaspoon black pepper
· ¾ cup cold unsalted butter, cubed
· ¼ cup cold solid vegetable shortening, cubed
· 6 tablespoons buttermilk
1st - Pulse flour, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk processing until dough begins to just come together. Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days.
2nd - Preheat oven to 400F. Roll dough on a floured surface into a 15 to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate. Trim edges leaving a 1-inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes.
3rd - Line pie crust with parchment paper and fill with pie weights or dried beans. Bake at 400F 20 minutes. Remove parchment and weights and bake until edges are golden, and bottom of crust is set, about 8 more minutes. Cool completely about 30 minutes.