What to do with all of the local tomatoes that I have been waiting so long for? I wish they ripened a little at a time so that I didn’t feel rushed to enjoy them all! But here we are in mid August when the tomatoes seem to be ripening faster than anyone can possibly eat them all. This recipe for tomato pie helps. The whole wheat crust lends a bit of cracker type texture which keeps the crust from getting soggy from too much tomato moisture. And who doesn’t love some sharp cheddar cheese with tomatoes? I cannot resist. Make this pie as a side to go with dinner, for lunch to go with a green salad or for breakfast as it is the perfect accompaniment to softly scrambled eggs. I also like it cold right out of the refrigerator the next day, if there is any leftover, like a slice of super fancy cold pizza.

Tomato Pie with Cheese and Herb Crust

(serves 8)

Crust:

¾ cup whole wheat flour

¾ cup white flour

1 tablespoon fresh or 2 teaspoons dried thyme

½ teaspoon black pepper

Pinch of salt

4 ½ tablespoons cold butter, cut into small pieces

¼ cup cold water

Filling:

6 ripe tomatoes, sliced

2 cups grated cheddar cheese

¼ teaspoon black pepper

½ teaspoon nutmeg

1 1/2 tablespoons dried thyme

1 tablespoon dried parsley

1 tablespoon olive oil

Preheat oven to 375 degrees. To make crust: combine flour, thyme and pepper in a large mixing bowl. Add butter and work into flour with a pastry cutter until butter resembles small peas. Slowly add cold water until dough just begins to come together. Lightly flour board and roll crust out into a thin, round about 10” in diameter. Gently place dough into a tart pan (resting on a rimmed baking sheet) and trim edges. Line with tin foil and beans or pie weights and bake crust for 10 minutes. Remove weights (or beans) and tinfoil and bake crust for another 10 minutes. Remove from oven and allow to cool for up to 10 minutes.

Spread cheese over bottom of crust. Arrange sliced tomatoes over cheese in an overlapping, circular pattern. Sprinkle with dried spices (nutmeg- parsley). Drizzle olive oil over the top. Bake for 40 minutes. Remove from oven and allow pie to rest for at least 10 minutes or until it reaches room temperature before serving.