I found this handwritten recipe as a note in the back of one of my cookbooks. I love finding handwritten recipes. I often try to imagine what the family story was behind that particular recipe. I would like to think, like many of us, maybe Blanchard (the author of this recipe) loved being creative when using tomatoes! This recipe is easy to make and requires very little prep work. This tomato pie can be served as a meal on its own, with a nice green arugula salad, or served alongside lemon-roasted chicken. I recommend using Hanover tomatoes if you are local to the Richmond area. If not, heirloom tomatoes are very flavorful and easy to find in most farmer’s markets. In terms of alternative toppings, I have adapted this recipe from its original to include burrata— a creamy, unctuous mozzarella that cuts through the acidity of the tomatoes well. The original recipe included a topping of mayonnaise and grated cheddar cheese. Both are delicious, however burrata gives this pie an Italian feel that reminds me of summer nights in such a beautiful country!
Ingredients:
1 tablespoon coconut oil
1 (12 ounce) container of Pillsbury Biscuits flaky layers
2 tomatoes, thinly sliced
1/2 onion, sliced
Salt and pepper
1 (8 ounce) burrata
5 sun-dried tomatoes, sliced
Fresh basil or fresh tarragon
Yields: serving for 6
Prep Time: 15 minutes
Cook Time: 27 minutes
Method:
Preheat oven 425°F.
Rub a 9 inch pie plate with coconut oil.
Twist open the biscuit container.
Flatten the individual biscuits by hand.
Line the pie plate with the flattened biscuits.
Bake for 7 minutes.
Remove the pie plate from the oven and set aside to cool.
Slice the tomatoes and the onions.
Now, start layering the sliced tomatoes and the onions in the cooled pie crust.
Add some of the sliced onions and salt and pepper. Continue layering until you have used up all of the tomatoes.
Place the burrata in a food processor and pulse until you get a nice creamy consistency.
Spread the creamed burrata on top of the tomatoes.
Top with the sun-dried tomatoes.
Bake for 20 minutes.
Top with fresh tarragon or basil. Serve warm.