Roasted Heirloom Tomato Pie

Servings

6people

Servings

6people

Ingredients

2 1/2pounds mixed heirloom tomatoescored, sliced ¼-inch thick
3tablespoons olive oil
3/4teaspoon kosher saltdivided, plus more
1/4teaspoon Freshly ground black pepperplus more
6 garlic cloves
1/2cup unsalted butter1 stick
9ounces Stoned Wheat Thins or other whole grain crackers
3 large eggs
9ounces Taleggio cheeserind removed, coarsely grated (about 1½ cups)
2 1/2ounces finely crumbled Parmesanabout ½ cup
1/2cup mayonnaise
1tablespoon chopped thymeplus ½ teaspoon leaves
1 small shallot or very small red onionthinly sliced
Special Equipment
A 9-inch-diameter springform panor pie dish

Instructions

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.

Recipe Notes

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.

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