Inspired by a recipe in the August / September issue of Garden & Gun Magazine , with a little more heat added by Poblanos and optional jalapeno peppers, this Tomato Pie is the perfect use of abundant tomatoes in August New Jersey gardens with a nod to my new-found appreciation of southern cooking. I hope you enjoy it as much as we did!
SAVORY TOMATO + POBLANO PIE RECIPE
INGREDIENTS
- 4 shallots, minced
- 3 garlic cloves, minced
- 4 tbsp. extra virgin olive oil
- 1 medium Poblano Pepper, small chopped
- 1/2 Jalapeno, minced *optional
- 1 tbsp. Dijon mustard
- 9-inch pie shell
- 1 lb. assorted heirloom tomatoes, sliced 1/4 inch thick
- 3 oz. goat cheese, crumbled
- 1/2 oz. fresh basil chiffonade
- 1 tbsp. Grenache vinegar
- 1/2 cup fresh bread crumbs
- 1 oz. grated Parmesan cheese
- Salt & Peppe
METHOD
Preheat oven to 400 degrees.
Saute shallots, garlic, poblano + jalapeno in 1 tablespoon of olive oil until tender , 3-5 minutes. Set aside.
Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt + pepper, spread shallot mixture over top. Crumble goat cheese and half of basil on top. Layer on remaining tomatoes. Salt + pepper, top with remaining basil. Pour 1 tbsp. vinegar + olive oil over top of all.
In a small bowl, combine bread crumbs, 2 tbsp. olive oil, mustard and Parmesan cheese. Sprinkle over tomato filling.
Bake 30 minutes, or until crust and topping are golden brown. Let stand to cool slightly before cutting.
{* note: I was not able to cut this a true pie, however that did not alter the taste.}
Looking for a beverage to pair with this? How about a Thyme Sipper .
Be sure to visit the other recipes inspire by this week’s Sunday Supper “Spice It Up” theme. And if you really like this SHARE it with your social buddies AND sign up to receive our weekly updates to your inbox.
See you in the comments.
~ Krayl
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com
I sure wish I could buy heirloom tomatoes here. Occasionally we do get ones that are locally grown but I have the feeling they are hydroponic and they never have the flavor of homegrown like the heirlooms from farmers’ market back home do.
This pie looks delicious, Krayl. I love that you added poblanos to the tomatoes. I am always up for some added spiciness!
This is just the kind of dish I need to really enjoy the best of tomato season! Thanks for sharing.
Loving every single part of this pie. Peppers, heirloom tomatoes, and cheese. It’s just a slice of summer for sure!
I love tomato pie but never tried it with poblanos, sounds delicious
Garden & Gun magazine? Never heard that one before! 🙂
Anyway, this pie sounds awesome with the poblanos. I love a good savory pie!
Tomato tart, one of the best things about summer food. This is gorgeous Krayl, with a bit of spice!
Savoury tarts are awesome in the summer, I can’t wait for my tomatoes to get ripe!
Your savory pie recipe is a keeper, Krayl! From visiting your site, I see that you really do have an eye for beauty.
P.s. It was very nice meeting you at the Food & Wine Conference in Florida.
What a beautiful looking pie! I love that it’s spicy sometimes savoury pies can get boring.
I love tomato pies this time of year…and I don’t know why I’ve never added any heat! Yours must taste amazing!!!
If there’s anything that I love most about summer it’s tomatoes! LOVE this!
What a scrumptious pie recipe! For sure lovely with a green salad and french vinaigrette at the side. =)
This pie looks amazing! I need to try.