Provencal Heirloom Tomato Pie

Provencal Heirloom Tomato Pie

I know what you will say… Yes, this is another heirloom tomato Pie recipe! This pie has sentimental value for me. It is one of the first recipes I learned how to make by myself. Younger, I loved to experiment with different flavors and textures. After many many experiments on this pie, I found out I prefer to use pizza dough instead of other types of dough. I like the results better and I find it holds itself better.

For this recipe, you will need to use Dijon mustard as the base, it gives the pie a great flavor balance. You can also add black forest ham as a layer or some serrano ham after cooking.

Preparation & Cooking time: 60 minutes

Ingredients

1 Dough
4 to 5 Round Heirloom Tomatoes of different colors
1 Shallot
Dijon Mustard
Your choice of Cheese (Feta, Parmegiano, Mozzarella…)
Olive Oil
Herbes de Provence
Salt
Pepper

The recipe

1. Preheat the oven a 415°F

2. Prepare your dough. Make sure you add enough olive oil to it.

Tip: I used pizza dough on this recipe but you can use any type depending on the result you want (either crispier, or sweeter…)

3. Pre-cook your dough for 15 minutes or until it starts to color

4. Clean and cut your Tomatoes into slices.

5. Arrange them on a baking sheet, and season with olive oil, salt, pepper, and herbs de Provence. Bake for 5 minutes.

Baking your tomatoes will remove excess water in them. It will help ensure you don’t have a mushy and wet pie.

8. Assemble your pie. Start by spreading your dijon mustard on the dough. Then arrange the larger slices of tomatoes and finish with the smaller ones. Alternate colors.

Tip: Add crumbled feta, mozzarella or Parmigiano.

9. Bake for 20 more minutes

10. Enjoy!