When tomatoes are in season and at their peak of deliciousness, I try to use them in as many ways as possible. My favorite are the heirloom variety, especially those larger red ones that have more flesh on the inside, meaning they have a lot less seeds and jelly than you’d find in a regular tomato. This makes them ideal for sandwiches, burgers and well…this recipe! They don’t make things as wet and soggy which is always a good thing. BTW, that jelly found in tomato cavities is called Iocular jelly. Don’t say I never taught you anything 😉
This layered summer pie is anything but boring with the aforementioned tomatoes in season which are roasted to intensify their flavour and the creamy cheese mixture. Taleggio is a soft (and mildly stinky) cheese that is delicious and absolutely perfect here, mixed in with creamy mayo, salty parm and minced garlic that was fried in butter until golden = Flavour-bomb!
You can enjoy this pie warm, at room temperature and even cold.
Your taste buds will sing!
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Place a rack in middle of oven; preheat to 475°. 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.
Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5–8 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
Reduce oven temperature to 375°. Pulse crackers and ¼ 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.Transfer to springform pan. Using a flat-sided measuring cup, press crumbs firmly onto bottom and 1½” up sides of pan. Bake crust until fragrant and edge is just starting to take on color, 8–10 minutes. Transfer pan to a wire rack and let crust cool.
Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic 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, then scatter thyme leaves over.
Bake pie until filling bubbles vigorously and crust is browned, about 60 minutes. Let cool 1 hour before serving.
Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill (it’s really good cold).
In my opinion, you will have too much crumb mixture for your dish. If I’d have used all of it, my pie would have been way too thick. I omitted about a 1/2 cup and it was still thick.
Although this crust worked out well, I’d try using traditional, unsweetened, ready-made pie dough next time to see how that turns out.
Since Taleggio cheese is quite soft, make sure it is very cold when grating otherwise you will have a hard time. Also, the smell will be quite strong and funky but when mixed with the parm and mayo, it won’t smell as intense and it’s delicious.