Tomato and Roasted Garlic Pie

Tomato and Roasted Garlic Pie

A slice of Tomato and Roasted Garlic Pie on a serving plate garnished with fresh thyme leaves.

Tomato and Roasted Garlic Pie

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Here is yet another recipe from my favourite magazine Bon Appétit. This gorgeous recipe for Tomato and Roasted Garlic Pie is from the August 2020 issue and just in time for your bounty of tomatoes. The magazine barely hit my coffee table before I knew I had to make it.

A sheet pan of roasted tomatoes in preparation for Tomato and Roasted Garlic Pie.

Truthfully, I found the recipe slightly fussy with its multitude of steps, but my goodness it is delicious. So worth the steps to roast the tomatoes and make toasty garlic butter. It’s plenty cheesy and laced with flavour-packed roasted tomatoes and topped off with roasted garlic butter. The crust is made from crushed Stoned Wheat Thin crackers and makes for a nice crunchy texture to an otherwise soft pie. It is like making a graham cracker crust for a sweet pie, except this one is made from crackers and garlic butter, it’s simply genius. If you are like me, you’re already thinking of all the ways to incorporate this crust into other savoury pies.

I’m including the recipe as written in the magazine, however, there were a few things that I opted to adapt.  The first being the type of cheese used.  I could not find Taleggio cheese, therefore, I substituted with Fontina cheese with a wonderful result.  Secondly, I found that I needed to add several more tablespoons of garlic butter to get the cracker crumbs to stick together properly.  This was not a big issue as there is plenty of garlic butter to go around and probably not all that necessary brushed on the top of the pie.  I also found that there was a bit too much crumb mixture for a 9″ pan.  Next time I will cut down on the original amount of crumbs by 2 ounces which will make the original amount of butter appropriate. It’s also important to press the crumbs firmly into the pan.  The tomatoes could be cut a little thicker as they are very soft and fussy to move from the baking tray to the pie, however, they don’t have to be perfect as long as they are arranged in a layer.

Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.

You’ll find that this pie takes a little extra effort and time to both cook and cool to serving temperature, however, many steps can be done in advance. I roasted the tomatoes the day before, and you could make the crust and garlic butter in advance as well. I found that I enjoyed the pie served warm and the slices rewarm nicely in the microwave using about 75% power for 40 seconds or so. This delicious pie is worth the extra effort and is great for brunch, lunch or dinner served with a crisp green salad. Enjoy!

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Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
Tomato and Roasted Garlic Pie
Print Recipe
    Servings
    1 9" diameter pie
    Servings
    1 9" diameter pie
    Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
    Tomato and Roasted Garlic Pie
    Print Recipe
      Servings
      1 9" diameter pie
      Servings
      1 9" diameter pie
      Ingredients
      Servings: 9" diameter pie
      Instructions
      1. Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
      2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
      3. Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
      4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
      5. Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.
      Recipe Notes

      -You can substitute the Taleggio cheese for Fontina cheese.

      -I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

       

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      Pumpernickel Seed and Nut Crisps

      Pumpernickel Seed and Nut Crisps

      A white bowl piled high with Pumpernickel Seed and Nut Crisps.

      Pumpernickel Seed and Nut Crisps

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      It’s time for a little blog cleanup, so I’m picking away at updating and putting a polish on a few of my older posts. Today’s cleanup goes back to 2016 with these wholesome, rustic and vegan Pumpernickel Seed and Nut Crisps. Not only are these crisps beautiful with their dark cracker base they are also delightfully healthy with no added fat, eggs or dairy. I find some of my great recipes get left in the dust, never to be made again because my head is down and focused on always creating NEW content. Doing a little blog cleanup allows me to go back and redo the recipes, reminding me of just how good they really are.

      In this recipe, I used nuts and seeds that I had on hand, but you can certainly change them up to whatever is your favourite. I love these Pumpernickel Seed & Nut Crisps because of their texture which is crispy, yet still, some bites give a little chew. The currents are a nice addition because their size adds just the right amount of sweetness without becoming overbearing. Enjoy!

      Baked Pumpernickel Seed and Nut Crisps in loaf form on a wooden cutting board garnished with fresh thyme.
      A small white plate with Pumpernickel Seed and Nuts Crisps, cheese slices and apricot jelly.
      A white bowl piled high with Pumpernickel Seed and Nut Crisps.

      Pumpernickel Seed & Nut Crisps
      Print Recipe
      Crisp wholesome seed and nut crackers perfect for a vegan diet.
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Servings Prep Time
        64 crackers 15 minutes
        Cook Time Passive Time
        70 minutes 90 minutes
        Pumpernickel Seed & Nut Crisps
        Print Recipe
        Crisp wholesome seed and nut crackers perfect for a vegan diet.
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Servings Prep Time
          64 crackers 15 minutes
          Cook Time Passive Time
          70 minutes 90 minutes
          Ingredients
          Servings: crackers
          Instructions
          1. Preheat oven to 350℉. I
          2. In a large bowl whisk together all ingredients until just combined.
          3. Spray 2 8"x4" loaf pans with non-stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool, remove loaves from their pan and place in the freezer for about an hour to help firm up for cutting.
          4. Reheat oven to 300℉.
          5. Remove from the freezer and cut each loaf into 1/8" slices. You should get approximately 30-33 slices per loaf. Lay each slice flat on a parchment-lined baking sheet and bake for 20 minutes. Flip each piece and continue to bake for an additional 20 minutes (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
          Recipe Notes

          -Any seeds and nuts can be used, but in this recipe, I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

          -Regular 9"x 5" loaf pans can be used, however, I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker and the loaves pop right out of the foil pans.

          -Freezing is only required to assist in cutting even thin slices.  If you are good with a knife, feel free to skip this step.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com