A Black Thumb

I have a black thumb.

According to Urban Dictionary, a black thumb is someone who has no aptitude for growing items and is as likely to kill something that grows as not. In other words, the opposite of a green thumb.

Because of that (and really a lack of interest), I don’t garden. I am thankful for those that do, but it is not my thing. In a recent Portland Press Herald article, there is a recognition of how the foodie culture is getting more millennials into gardening.

While flowers are not generally the pull, herbs and vegetables are. Want some fresh basil? An heirloom tomato? Grow a garden. Take a look at the article here.

Heirloom Tomato Pie

Photo Jan 25, 11 48 24 AM - Featured Size

Speaking of heirloom tomatoes, they bring such flavor here.

Photo Jan 25, 9 11 37 AM

Using pre-made crust makes this easy,

Photo Jan 25, 9 23 35 AM

The sliced tomatoes.

Photo Jan 25, 10 46 43 AM

A few onions.

Photo Jan 25, 10 51 57 AM

Two crusts in the package….two pies!

Photo Jan 25, 10 53 46 AM

Looking good.

Photo Jan 25, 11 45 06 AM

Out of the oven.

Photo Jan 25, 11 48 19 AM

This is so good I may go plant some tomatoes!

Heirloom Tomato Pie

Prep Time: 2 hours 0 minutes | Cook Time: 1 hours 45 minutes | Servings: 6 servings | Difficulty: Intermediate


1 cup all-purpose flour
3/4 cup yellow cornmeal
3/4 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup plus 3 tablespoons shredded manchego cheese
2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
2 1/4 pounds mixed heirloom tomatoes
Kosher salt
3/4 cup shredded mozzarella cheese
1/4 cup mayonnaise
3 tablespoons breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
Freshly ground pepper


Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes.

Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F.

Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool.

Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes.

Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley.

Source: http://m.foodnetwork.com/recipes/recipe/552498

Tags: , , , , , , , , , , , , , , , , , , , , , ,

Categories: Baking3, Cheese3, kosher, Main Dish 3, Picnic, Recipes, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: