Summer Tomato Pie

We are all still recovering from an amazing end to our Artist in Residence program, and I'm excited to share a recap of the past few weeks with you soon (including a post from intern extraordinaire, Adri!).In the meantime, it's the thick of tomato season, so I wanted to put a classic recipe on your radar: a summer tomato pie. The trick is to find heirloom tomatoes at your local market. Trust me, they make all the difference for this recipe. Get a variety of colors, shapes, and sizes for the perfect pie.

Summer Tomato Pie

Serves 6-8

For the Crust:

You will need:

- 2 cups all-purpose flour

- 1/2 cup olive oil

- 1/2 tablespoon salt

- 1/4 cups ice water

To prepare:

Preheat the oven to 375 degrees F. Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.

Note: You may need to add a little more water to the dough; it should form a soft ball of dough. Set the dough aside and make the filling.

Note: This is a very fragile crust; handle it with care.

For the Filling:

You will need:

- 1 lb heirloom tomatoes (8 cups sliced)

- 1/2 teaspoon fine sea salt

- 4 tablespoons finely chopped shallots

- 4 tablespoons finely chopped fresh basil leaves

- 3 tablespoons olive oil- 1/2 cup shredded Parmesan cheese

To prepare:

Roll out the crust and place into a 9" pie tin. Place the parmesan on the bottom of the crust.

Toss the tomatoes with the shallots, basil, salt and olive oil and place into the pie crust.

Bake at 375F for 1 hour.

This pie can be served warm or at room temperature. Enjoy!

xx Annette