Tomato Pie with Rye Crust

September 1st, 2012 / Comments 2

I’m an impulsive cook, often inspired by the contents of my fridge and pantry.

Rye Tomato Pie with Rye Crust Being a shareholder in the Community Supported Agriculture offered by Fable Farm in Barnard has meant that there has been even more inspiration in my kitchen. This week’s share included cherry tomatoes, squash and onions – the perfect combination for a summer quiche.

Sometimes inspiration in the kitchen isn’t enough. There were only a couple of eggs in the fridge and I didn’t have any cream or Swiss cheese and I had used the last ready-to-bake piecrust for a plum tart earlier in the week. Rather than drive to the grocery store for the missing ingredients, I improvised and made a vegetable tart with what I had. Unfortunately, when I lifted the lid of the ceramic pot that I keep flour in, I saw that I had forgotten to buy flour. I needed at least a cup and a half of flour and only had three-quarters of a cup. Time to improvise – I substituted rye flour for white and make a rye crust.  Here’s how I did it:

Rye Pie Crust

  • 3/4 cup unbleached white flour
  • 1/3 cups rye flour
  • 1/8 teaspoon fine sea salt
  • 1/2 cup cold salted butter, cut in 1/2 inch cubes
  • 1/4 cup ice water
  • additional flour for rolling the dough

I combined the white flour, rye flour and salt in a medium mixing bowl then I added the butter and used my fingers to blend the flour and  butter together. When the mixture looked like coarse meal, I slowly added enough water to make stiff dough that wasn’t sticky. I formed the dough into a flat disc and put it in the fridge to chill for half an hour.

I put flour onto the counter, dusted the chilled dough with it and rolled it out to form a rectangle, six-inches wide and eighteen inches long. I folded the top six-inches of the dough toward the center, used a pastry brush to sweep away the excess flour and then folded the bottom third of the dough up and brushed off the excess flour. I repeated this process two more time before putting the dough back into the fridge to chill until I was ready to roll it out to make a top for the vegetable tart. All the rolling and folding ensured that the crust would be flaky.

Tomato Tart

  • 1 large onion, cut in 1/4 inch slices
  • 2 Tablespoons butter, divided
  • 3 small zucchini, shredded, seedy center discarded
  • 1 pint cherry tomatoes
  • 1 teaspoon balsamic vinegar
  • zest of one lemon
  • salt
  • 1 rye crust dough
  • 1 egg yolk, beaten

I put the zucchini into a colander, tossed it with a teaspoon of kosher salt and set it aside while I sauteed the onion and a pinch of salt in one tablespoon of butter. After fifteen minutes of cooking over low heat and with frequent stirring, the onions had caramelized and were golden.  I put them into a ten-inch, round ceramic baking dish. I squeezed the zucchini to remove the water from it and then sauteed it in the second tablespoon of butter. When it was tender and had begun to brown, I added it to the onions.  I added the tomatoes, vinegar and lemon zest to the baking dish. I rolled out the dough and covered the vegetables with it and then cut three vent holes in the dough and brushed it with egg yolk.

After baking for thirty minutes in an oven that had been preheated to 400º, the crust was golden and the tomatoes were bubbling a bit. I let the tart cool for ten minutes before cutting it and served it with a lump of goat cheese.

Tomato Pie with Rye Crust
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Recipe type: Entree
Author: Carol Egbert
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 6
Tomatoes, onions and zucchinni roasted to perfection in a rye crust.
Ingredients
  • Rye Crust
  • 3/4 cup unbleached white flour
  • 1/3 cups rye flour
  • 1/8 teaspoon fine sea salt
  • 1/2 cup cold salted butter, cut in 1/2 inch cubes
  • 1/4 cup ice water
  • additional flour for rolling the dough
  • Tomato Tart
  • 1 large onion, cut in 1/4 inch slices
  • 2 Tablespoons butter, divided
  • 3 small zucchini, shredded, seedy center discarded
  • 1 pint cherry tomatoes
  • 1 teaspoon balsamic vinegar
  • zest of one lemon
  • salt
  • 1 rye crust dough
  • 1 egg yolk, beaten
Instructions
  1. CRUST
  2. Combine white flour, rye flour and salt in medium mixing bowl, add butter and blend together with fingers or pastry blender until mixture looks like coarse meal.
  3. Add enough water to make stiff dough that isn’t sticky.
  4. Form dough into a flat disc and put in fridge to chill for half an hour.
  5. Dust the chilled dough with flour and rolled out on a floured board to form a 6″ x 18″ rectangle.
  6. Fold the top six-inches of the dough toward the center.
  7. Sweep away excess flour with pastry brush, fold bottom third of the dough up and brushed off excess flour.
  8. Repeat two more time before putting dough back into the fridge to chill.
  9. TOMATO TART
  10. Put zucchini in colander, toss with a teaspoon of kosher salt and set aside. Saute onion and pinch of salt in over low heat, stirring frequently until caramelized. Put into a ten-inch, round ceramic baking dish.
  11. Squeeze zucchini to remove the water and saute in one tablespoon butter until tender and beginning to brown, add to onions in baking dish.
  12. Add tomatoes, vinegar and lemon zest to baking dish. Roll dough to 1/4″ thickness, cover vegetables with it, cut three vent holes in dough and brushed with lightly beaten egg yolk.
  13. Bake for thirty minutes in oven preheated to 400º until crust is golden and tomatoes are bubbling.
  14. Cool tart for ten minutes before cutting.
Notes

Serve with fresh ricotta or goat cheese. May be served hot or at room temperature.

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• 2 Responses to “Tomato Pie with Rye Crust”

  • jean graubert says:

    congratulations!

  • peter moraitis says:

    Hi Carol

    Congratulations on your granddaughter! Pam and I have been keeping up with your goings on – pity we didn’t make it to Syracuse this year. Say hello to Charles. I hope he’s Italian is going from strength to strength. I love reading your recipes and am always struck by your lovely water colours

    Cheers
    peter

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