Wednesday, July 3, 2013

Pluff Mud Kids Cook - oh my my, tomato pie

One Pluff Mud Kid twin is absolutely obsessed with tomato pie and here we are smack dab in the middle of tomato season with some of the most delicious local tomatoes to choose from. How did this obsession start? With one taste of the homemade tomato pie from Hummingbird Cafe in Summerville, SC. Now we're on a mission to create something like it, though it could never compare. What follows is a recipe we have arrived at through a combination of several other recipes. I've tweaked it and fussed over it with my two mini foodies, so here goes... (*the other twin is mad about sushi, so stay tuned cause you'll have to give me a minute on that one!)

Start with fresh tomatoes. We found these at Rosebank Farms on Johns Island...

Now gather these ingredients:

the filling:

  • 3 or 4 fresh tomatoes, sliced - lay on paper towels and sprinkle lightly with sea salt
  • 1/2 cup chopped scallions
  • 4 large leaves of fresh basil and 6 sprigs of fresh parsley - roll together like a cigar and chop ( this is called "chiffonade" and I have been doing this for a long time but never knew the term. Thanks to chef John Ondo of Lana restaurant and a recent cooking class he taught, we now know!)
  • 1/4 tsp pepper
  • 1/2 cup mayonnaise
  • 1 Tbsp vinegar (apple cider or malt vinegar is nice too)
  • 1 Tbsp ketchup
  • 1 cup sharp cheddar cheese and 1/2 cup fresh Parmesan cheese
  • 1 beaten egg
  • 3 slices sliced prosciutto  
the crust:
  • 2 cups flour
  • 1 cup butter cut into segments - cut in cold butter to flour with a fork and chill 
  • add 1/2 cup sour cream gradually
Or use a pre-made crust - there's a great one at Whole Foods called 'Immaculate' (in a blue box)

Slice those tomatoes... one thing I've learned is that children are far more capable than we think. Cooking gives them a great sense of pride and accomplishment.

grate the cheeses...

combine all the filling ingredients...

Stir them all together...

let them have a go at rolling the pastry... (you, your dog, and everything within 10 feet will be coated in flour)

help them lift the pastry into the pie pan by easing it up with the rolling pin...

let them style their own pastry... the result is mouth-watering...

I recommend making two pies for 4 or more people - they will be devoured! Enjoy.

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