Chef Francisco Jimenez shares one of his favorites, Southern Tomato Pie
. This recipe is a straight forward version of a southern classic, tomato pie. In the middle of summer, with an abundance of beautiful tomatoes at one’s disposal, this is a great recipe to make to serve for breakfast with an egg, at lunch with a light salad, or just eat as a snack. Use whatever is fresh and sweet, but preferably something that you grow or get from a neighbor or local farmer. (More “Perfecting Pie” Recipes
Southern Tomato Pie
One 9-inch pie or 12 muffin tin sized pies
The Pie Dough:
1 1/2 All purpose flour
1 tsp Salt
1 tsp Granulated sugar
1 stick (4oz) Butter, cubed and chilled
1/2 cup Buttermilk, well chilled
1. In a medium sized bowl, combine flour, salt and sugar. Add butter and cut into flour until it reaches a coarse, pea like texture.
2. Add buttermilk and gently mix until combined. Cover and refrigerate for at least 30 minutes.
3. Preheat oven to 375 degrees.
5 Large tomatoes, very ripe, sliced 1/4″ thick
1 clove Garlic. minced
2 Tbsp Basil, Chopped
Salt and Pepper to taste
Combine all ingredients and put in colander or strainer and allow liquid to drain for at least 30 minutes.
|Store bought tomatoes are not nearly as sweet and won’t produce the same result. A mix of tomatoes is great, and if you have a green tomato to throw in, it adds a nice contrast to the dish as well. I usually make at least 2, because they don’t last long and your neighbors or guests will love it.
1 1/2 cup Mayonnaise
1 lb Sharp cheddar, Coarsely shredded
2 Tbsp Basil, chopped
To taste (about 1 Tbsp) Sriracha
Salt and Pepper to taste
Combine all ingredients, check for seasoning and adjust as necessary.
1. Roll out pie dough to a 1/4″ thickness on a floured surface. Trip to size to fit into a 9 inch non-stick pie pan, or non stick muffin tins. Blind bake the pie shell at 375 degrees for 10 to 12 minutes, until slightly golden. Allow to cool to room temperature.
2. Drain tomato mixture well and layer in pie shell.
3. Cover tomatoes with cheese topping evenly and bake at 375 degrees until topping is golden, about 22 to 25 minutes.
4. Allow to cool prior to slicing and eat on its own or serve with light green salad.
|Chef Francisco Jiménez, native to Boston, Massachusetts, graduated from The Culinary Institute of America in 2000. He proceeded to New Orleans, Louisiana to continue to hone his culinary skills in a city known for gastronomic satisfaction. While in New Orleans he worked for renowned Commander’s Palace in addition to The Windsor Court Hotel (a AAA Four Diamond and Mobil Four Star ranking establishment). After three years in New Orleans, Jiménez adopted mentor, Chef Kevin Vizard, and under his wing worked as Sous Chef for Café Adelaide (voted Top Ten Best New Restaurants in America by Esquire magazine.) Returning to New Orleans after Hurricane Katrina, both devoted to his mentor as well as the city he came to love, Jiménez assisted with the opening of Vizard’s On The Avenue as Executive Sous Chef. Jiménez then decided to advance his culinary career and knowledge of Latin American cuisine and journeyed to Corpus Christi, TX where he became the Executive Chef of the Havana Club. A year later, this ambitious young chef began his employ at the Omni Bayfront where he utilizes his passion for cooking savory food and delectable desserts at the Republic of Texas Bar and Grill. In 2011, Chef Jimenez took over the culinary operations at the Omni Charlotte Hotel in the heart of uptown Charlotte, NC. He has focused on working with local farmers and growers to help introduce a local flavor in Trade restaurant, highlighting regional southern food.