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
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