We moved this summer to be closer to the girls’ school. The town we have moved to is a little college town with a small downtown and everything is within walking distance. Our house is less than a mile into town. One of our favorite things to do is to ride our bikes to the farmer’s market on Saturday mornings. It is a lovely little market with WAY more than fruits and veggies! In fact our family has figured out how to turn a trip to the farmer’s market into something farmers probably never intended! We usually get doughnuts, breakfast burritos, flowers, honey sticks, and bacon (mmmm…the bacon is so GOOD!)
But there are also vegetables. And we manage to come home with a few of them as well. My girls like to help pick out vegetables for dinner. My kids used to think that vegetables just grow at supermarkets! Now, it is kind of cool to see them interact with the people that just grew and harvested their future dinner! I am pretty sure that Addie mostly just comes for the doughnuts and dog viewing though!
I wanted to post a tomato recipe that I have made a few times over the past few weeks. Tomatoes will be disappearing from the market soon. So find a farmer’s market and go out and get a few tomatoes and make this yummy recipe! My kids (even the ones who don’t like tomatoes) really like this tomato pie from Southern Living.
- PIECRUST * See below if you plan to use pre-made crust.
- 1¼ cups all-purpose flour
- ¼ cup cold vegetable shortening, cut into pieces
- 4 tablespoons cold unsalted butter, cut into pieces
- ½ teaspoon fine sea salt
- 3 to 4 Tbsp. ice-cold water
- 2¼ pounds assorted heirloom tomatoes, thinly sliced
- 1¼ teaspoons kosher salt, divided
- 1 sweet onion, chopped
- 1¼ teaspoons freshly ground pepper, divided
- 1 tablespoon canola oil
- ½ cup assorted chopped fresh herbs (such as chives, parsley, and basil)
- ½ cup freshly grated Gruyère cheese
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ¼ cup mayonnaise
- Prepare Piecrust: Process first 4 ingredients in a food processor until mixture resembles coarse meal. With processor running, gradually add 3 Tbsp. ice-cold water, 1 Tbsp. at a time, and process until dough forms a ball and leaves sides of bowl, adding up to 1 Tbsp. more water, if necessary. Shape dough into a disk, and wrap in plastic wrap. Chill 30 minutes.
- Unwrap dough, and place on a lightly floured surface; sprinkle lightly with flour. Roll dough to ⅛-inch thickness.
- Preheat oven to 425°. Press dough into a 9-inch pie plate. Trim dough 1 inch larger than diameter of pie plate; fold overhanging dough under itself along rim of pie plate. Chill 30 minutes or until firm.
- Line piecrust with aluminum foil; fill with pie weights or dried beans. (This will keep the crust from bubbling up.) Place on an aluminum foil-lined baking sheet.
- Bake at 425° for 20 minutes. Remove weights and foil. Bake 5 minutes or until browned. Cool completely on baking sheet on a wire rack (about 30 minutes). Reduce oven temperature to 350°.
- Prepare Filling: Place tomatoes in a single layer on paper towels; sprinkle with 1 tsp. salt. Let stand 10 minutes.
- Meanwhile, sauté onion and ¼ tsp. each salt and pepper in hot oil in a skillet over medium heat 3 minutes or until onion is tender.
- Pat tomatoes dry with a paper towel. Layer tomatoes, onion, and herbs in prepared crust, seasoning each layer with pepper (1 tsp. total). Stir together cheeses and mayonnaise; spread over pie.
- Bake at 350° for 30 minutes or until lightly browned, shielding edges with foil to prevent excessive browning. Serve hot, warm, or at room temperature.