Summer Nights & Tomato Pie | Summer CSA Week 9

From Our Farm

• Okra

• Eggs

• Carrots

• Currant Tomatoes

FROM FRIENDS

• Mushrooms | Grandview Farms
• Heirloom Tomatoes | Habersham Farms
• Speckled Roma/Reg Roma Tomatoes | Love Light Farms
• Eggplant | Love Light Farms

FROM OUR REGION

• Lady Peas | Chilton County
• Zucchini | Chilton County
• Bell Peppers | Chilton County
• Vidalia Onions | Georgia

FOR THE FLAKY PIE DOUGH

• 1½ cups all-purpose flour or pastry flour

• Pinch of Salt

• Pinch of Sugar

• ¼ - ½ teaspoon freshly ground pepper (to taste), optional

• 1 tablespoon fresh basil or your favorite herb (5-6 sprigs)

• 8 tablespoons unsalted butter, very cold and cut into small pieces
  6 - 10 tablespoons ice water

• 1 egg, beaten and mixed with 1 teaspoon water or milk, optional wash

TOMATO FILLING
 

• 2 cups red currant tomatoes, washed and dried

• Pinch of Salt

• Pinch of Sugar

• 2 tsp Fresh Lemon Juice

• Dough

- In a large bowl, combine flour, salt and sugar. If using, add optional ingredients (basil, pepper, thyme) to bowl with flour. Whisk together.

- Cut cold butter into dry ingredients with a pastry cutter or by hand.

- Add just enough water to allow the dough to come together. Start with 6 tablespoons.

- Form dough into a flattened disk. Wrap in plastic and refrigerate for 30 minutes or overnight. When ready to use, allow to stand at room temperature for 10 minutes.

FILLING AND ASSEMBLY

- Preheat oven to 350-degrees. Line a baking pan with parchment.
Add all tomato filling ingredients to a bowl and toss together.

- Roll dough to 1/8” thick. From dough, cut two rough circles and place on sheet pan.

- Arrange some tomatoes to the middle of each dough circle. Begin shaping the dough by folding the dough edges over the tomatoes and pressing in. Brush the dough with egg wash.

Bake for 30 minutes or until golden brown.

1. Breakfast Tacos With Charred Zucchini and Red Pepper Recipe | Serious Eats

2. Lady Pea Salad | Taste of the South

3. Roma Tomato Sauce | Brooklyn Farm Girl