The 2016 Carr Pinot Noir from the Yard Vineyard is one of our favorite red wines this season. It has a lovely, bright acidity and a fruity, earthy flavor that is perfect for a warm summer evening. We have paired up with local Private Chef Robin Goldstein to bring you this delicious tomato pie from her cookbook, Simply Delicious Wine Country Recipes. Like what you see? You can pick up a copy at either Carr location. Cheers!
“As soon as the first tomatoes hit the market, I collect a basketful for my favorite savory summertime pie with roasted tomatoes, fragrant herbs, and a delicious cheese mixture with a homemade crust. A store-bought crust can be used in a pinch, but taking the extra time to make this cornmeal crust is certainly worth it.” –Chef Robin
Roasted Tomato Pie
For the crust
- 1 c. all-purpose flour
- ¾ c. yellow cornmeal
- ½ tsp. sea salt
- 1 stick cold unsalted butter, cut into ½ inch pieces
- 3 tbsp. + 1 c. shredded manchego cheese, divided
- ice water
For the filling
- 2 lb. mixed tomatoes
- extra virgin olive oil
- freshly ground pepper and sea salt
- 1 large onion, sliced thin
- ½ c. ricotta cheese
- 3 tbsp. fresh snipped chives
- 3 tbsp. chopped fresh parsley
- 1 tsp. chopped fresh thyme
1. To make the crust, pulse the flour, cornmeal, and salt in a food processor to combine. Add the butter and 3 tbsp. manchego. Pulse until the mixture looks like coarse meal. Drizzle in 4 tbsp. ice water and pulse until the dough just comes together. Add more ice water by the tbsp. as needed. Turn out the dough onto a sheet of plastic wrap and pat into a flat disk. Wrap and refrigerate for 1 hour, until firm.
2. Meanwhile, preheat the oven to 375ºF. Slice the tomatoes, lay them out in a single layer on a baking pan, sprinkle with 1 tsp. salt and 2 tbsp. olive oil, and roast for 30 minutes.
3. After chilling, roll the dough into a 12-inch round and transfer to a 10-inch pie plate or tart pan. Fold the dough overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork.
4. Line the crust with foil, then fill with dried beans to weigh it down. Bake at 375ºF for 20 minutes. Remove the foil and beans and continue baking for 10-15 minutes more, until golden brown all over. Transfer to a rack to cool.
5. Over medium heat, sauté the onion in 1 tbsp. olive oil for 15 minutes, until lightly caramelized. Set aside to cool. Combine the remaining 1 c. manchego, the ricotta cheese, 2 tbsp. each of chives and parsley, thyme, ½ tsp. salt and a few grinds of pepper, and cooled sauteéd onions. Spread this mixture in the baked crust and arrange the tomatoes on top. Drizzle with a tbsp. of olive oil and a few grinds of pepper. Bake at 375ºF for 15 minutes, just to warm the cheese through.
6. Serve warm, scattered with the remaining fresh herbs.