Recipe: Heirloom Tomato and Cheese Pie

Tomato Cheese Pie

From Norma Frye as created by Ruth Cousineau from Fine Cooking Issue 124

This to­-die-­for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all of the juicy, ripe tomatoes is to sprinkle a bit of semolina flour under them, where it will absorb the juice.

Serves 4 to 6

Ingredients:

• 1/4 cup semolina flour (or corn meal if you don’t have semolina)
• 1 recipe Buttermilk Biscuit Dough
• All-purpose flour, for rolling
• 3 to 4 medium ripe tomatoes (1­1/2 lb. total), preferably heirloom, cored and sliced crosswise ¼” thick
• Kosher salt
• 2 oz. coarsely grated Gruyère (about 2/3 cup using the large holes of a box grater)
• 1/3 cup mayonnaise
• 1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives
• 1 tsp. finely chopped fresh oregano or marjoram
• Freshly ground black pepper

Directions

1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Sprinkle a 12×17­inch sheet of parchment with 2 Tbs. of the semolina flour. On the semolina, pat the biscuit dough into a 5­inch round. Using a floured rolling pin, roll the dough into a 13­inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.
3. Transfer the dough on the parchment to a large rimmed baking sheet. Sprinkle the remaining 2 Tbs. semolina flour over the dough, leaving a 1­1/2­inch border. Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.
4. Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.
5. Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.