My first tomato pie experience was introduced to me by one of my favorite people, a professor of health care and social justice at the University of Santa Cruz, Andrea Steiner. She had several students over to celebrate our recent graduation and the fact that several of us had jobs out of college in the worst recession since the great depression. She said she invited us because she loves us, but really she needed her starving post-students to make 50 pounds of heirloom tomatoes disappear. I loved the pie so much that I made 25 or so of them and sold them the next summer in Santa Cruz at the Freewheelin' Farm and Art show. They were a big hit; you just cant go wrong with a tomatoes, flour, butter and cheese? The secret is mayo. Yes, mayo. This dish is so rich, you are only allowed to eat once a year in August, when tomatoes are plentiful, juicy and cheap. Serves 4-6
For Filling
3-4 ripe, quartered tomatoes (squeeze out most of juice and pat dry)
1 onion thinly sliced
1 cup fresh chopped basil
1/2 cup mayo
1 cup grated cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup goat cheese
salt and pepper to taste
For Crust
1/2 stick of butter cut into 1/2 inch cubes
1 cup white flour
1/2 cup wheat flour
ice water
pinch of salt
Mix flour and salt in a big mixing bowl. Add cubed chilled butter and mix with your hands until you develop a meal.
