Tomato and Roasted Garlic Pie
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.
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.
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!