Homestyle Classics: Garden-Fresh Tomato-Basil Tart

How To Make Southern Tomato Pie rebeccagordon buttermilklipstick southern food history tips kitchen advice Southern Favorite

Tomato pie in the South is just about as iconic as pizza pie up North…
some even consider it to be the original.

Cucumber & vidalia onion slices topped with a drizzle of shallot-kissed vinaigrette
accompany a rich slice of the garden classic on many August supper plates.

Grab a few beauties from your local farm stand…
Lemon Boy hybrid & Big Beef are highly popular & excellent choices.

Heirloom tomato varieties such as Red Beefsteak, Brandywines & Cherokee Purples
offer an equally beautiful presentation.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickTomato-Basil Tart
makes 8 servings

1 1/2 lbs assorted sill-ripened tomatoes, cut 1/4-inch thick
1/2 tsp kosher salt
1/2 {15-oz} box refrigerated piecrust
Plain yellow cornmeal
1 cup shredded Italian blend cheese, divided
1/3 cup mayonnaise
1 Tbsp Dijon mustard
1/4 cup chopped fresh basil
1 garlic clove, pressed
1/4 tsp freshly ground pepper
1/4 tsp lemon zest
Freshly ground pepper & chopped fresh basil

one
Preheat the oven to 450 degrees.

Place the tomato slices on paper towels in a single layer.
Sprinkle with the salt & let stand for 30 minutes.

two
Place a 10.25-inch tart pan with a removable bottom on a half sheet pan.
Lightly dust the tart pan with a smattering of cornmeal.
Unroll the crust & fit into the pan, pressing into the fluted pan edges.

secure several spots of dough over the tart pan edges
this will prevent the crust from shrinking down the sides during baking

Pierce the crust bottom & sides all over with a fork.
Dust the surface with a little additional cornmeal,
brushing lightly into the fork indentations.

Bake for 10 to 12 minutes or until the bottom is crisp.
Remove from the oven.
Sprinkle the warm crust with 1/3 cup of cheese.
Reduce the oven temperature to 350 degrees.

three
Stir together the remaining 2/3 cups cheese, the mayonnaise, the mustard,
the basil, the garlic, the lemon zest & 1/4 tsp pepper a small bowl.
Spread over the cheese layer in the pre-baked crust.

Blot the tomatoes with additional paper towels
to remove as much liquid as possible.

you do not want the tomatoes to weep as the tart bakes

four
Bake at 350 degrees for 25 to 30 minutes.
Cool for 10 minutes before slicing into wedges.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Tomato Pie How To Make Southern Tomato Pie rebeccagordon buttermilklipstick southern hostess chef home cook tailgating foodHow To Prep Tomatoes Properly for Pies & Tarts
ripe & juicy doesn’t mix well for crisp pastry crust results
follow these tips for flaky-goodness everytime

The 411

Tomatoes are at their juicy peak.
Which may be ideal for a kitchen sink tomato sandwich
but not so much if you’re looking to keep a pie shell crisp.

Pies & tarts are a fun way to enjoy the garden’s bounty.
Pantry staples elevate the simple flavor instantly
into something indulgent & special,
particularly for a Monday evening supper.

The Technique

Create a cushion of paper towels for the slices to rest on while preparing the crust.
Be sure to place in a single layer.

You want the towels to absorb as much of the liquid as possible.
This will ensure a perfectly crisp crust on your supper plate.
Layer a few more paper towels & gently blot the top of the tomato slices as well.

No one is perfect.
If you find after baking there’s a little liquid present,
you can quickly blot the area with the corner of a paper towel before serving.

The Cheese Layer

For extra crispy insurance,
a small amount of cheese is sprinkled over the warm crust
once it has been blind baked.
The added barrier will help keep the crust good & flaky.

How To Make Southern Tomato Pie RebeccaGordon ButtermilkLipstick Tailgating food recipes summer entertaining etc

The Presentation

Gently tap the spots of dough clinging to the outside
of the fluted portion of the tart pan.

Place one hand on the tart pan bottom.
With your other hand, pull the fluted portion down.
Carefully slide the tart onto a serving plate,
pulling the metal tart pan bottom away at the same time.
Slice into wedges & serve.

Always remove the metal tart pan bottom before serving.
Do not get in the habit of marking up the bottom with knife cuts.
It’s a special invitation for water to collect creating rust in the crevasses.
…not food safe by any means

Keep your pan in the best shape for baking success in the future.
Pick up a large serving plate without a lip for easy & beautiful presentations.

The Expectation

Summertime tomato goodness with bold notes of fresh basil.
The lemon zest balances the decadent bed of cheese & dreamy tomatoes.

Delicate & flaky.
The ultra thin tart is sophisticated & rich.
Keep accompanying sides simple.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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