When friends come to stay the night in our little farm house, we know three things: They aren’t allergic to cats, sleep is overrated and dinner is going to be fun. Erik will often take the charge and bring out a dish he’s particularly fond of.
This green tomato pie is the epitome of what he does so well: It’s simple and it’s humble. As a side and starch combo, it’s as gorgeous as anything that could land on the table.
Makes: 8 single servings
Keeps: 5 days
Time: 2 hours
QUICK LINKS TO OTHER RECIPES
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
2 1/3 cup Namaste Pie Flour Mix
1/2 tsp salt
1/2 tsp black pepper
1/2 cup butter, chilled, cubed (or shortening)
1 large Egg (whipped)
3 to 5 TBSP cold water
WHAT TO DO
Preheat to 400° F and grease a 9” baking round
Pulse together the flour, salt and pepper.
Add in butter, a piece at a time until the dough resembles coarse meal.
Slowly incorporate the eg and water until a dough forms
Turn out and let rest for 30 minutes
Oil for sautéing
2 Shallots, julienne
1 tsp garlic, chopped
1 tsp berbere
1/2 tsp salt
1/2 tsp pepper
1/2 tsp lemon zest
1 tsp lemon juice
1 tsp sugar
1 Lb tomatoes 1/4 slice
2 TBSP flour
WHAT TO DO
Sauté the Shallot and garlic for two minutes and then bloom the berbere for another minute, let cool
Add the remaining spices, sugar and flour to a bowl of green tomatoes
Fold in the shallot and garlic mixture
Make an egg wash with a whipped egg and set aside in a bowl
Roll out the dough for the bottom crust and press into the baking pan
Roll out the top crust
Layer in the tomatoes and cap
Glaze with egg wash and cut a steam vent
Bake at 375° F for 45 minutes
Let rest for 5 minutes
Transfer to serving platter
Take to the table
Wait 5-minutes for dinner guests to Instagram.
You can bake this off up to 4-days ahead of time and the pie is just fine.
Make sure that your green tomatoes are the firmest, greenest things of the bunch. The crust is not going to shine-on a lot of liquid.
If you are serving this to the über-cool who don’t take photos of their food, then let this rest at total of ten minutes before serving
This is one of those dishes that calls for a pre-game plate of pickles.
Serve along with pulled pork or as breakfast. We had an amazing Chenin Blanc with dinner, but there was a part of me that wanted a whiskey sour and next time, that’s what is going to happen.