This tomato slab pie is the perfect way to showcase the summer’s harvest. The cornmeal and Parmesan laden crust forms the perfect bed for tomatoes, cheese and fresh basil.
3Tablespoonsfresh chopped basilplus more for garnish
fresh ground pepper
2Tablespoonsextra virgin olive oil
¼cupParmesan
Instructions
Core the tomatoes and cut them into thin slices (somewhere between 1/4 and 1/2 inch would be fine). Place them in a strainer and sprinkle them with salt. Allow them to drain, gently mixing or tossing them every so often.
Preheat oven to 350°F
In a food processor, mix together the flour, cornmeal and salt until combined.
Add the butter and cheese and pulse until it forms pea sized chunks.
Add a couple of tablespoons of water and pulse. Keep adding water a tablespoon at a time until the dough just comes together and forms a ball. You do not want to overwork the dough or add too much water, so go slow and add just a bit at a time until it comes together.
Pat dough into a 10x15x1-inch bar pan. Place in the refrigerator for 15-20 minutes or until firm.
Once the dough is firm, gently dock the crust with a fork being careful not to create too large of holes. Cover with parchment paper or aluminum foil and then pie weights (I use dried beans). Bake for 20 minutes then remove foil/parchment and weights and bake for 10 more minutes. Transfer to a wire rack to cool while you prepare the filling.
Turn oven up to 375°F
While your dough is baking sauté the diced onion in the cooking oil (or bacon grease) until translucent. Set aside to cool.
Mix cooled onion, mozzarella, mayonnaise, chives, parsley, basil and black pepper. Spread over par-baked pie crust.
Give the tomatoes one last shake and then arrange over the cheese mixture. Drizzle with a bit of extra virgin olive oil.
Bake at 375°F for 45-50 minutes.
Sprinkle top with Parmesan cheese and chiffonade of basil.