No matter your opinion of New Jersey, it is, after all the Garden State. That’s where I grew up – farms just miles away with summer bounty of fresh Jersey corn, peaches and tomatoes. My first job at 16 was actually at a farm store selling fresh fruit and veg with a bakery that made this amazing savory pie. I replaced the usual call for 1/2-3/4 cup mayo with a mix of silken tofu, lemon juice and a tablespoon of mayo. This is New Jersey.
Time: About 25 minutes active; 90 minutes total
Original Recipe with additional photos: http://www.vegetarianized.com/2013/08/jersey-tomato-pie/
- 1 cup flour
- 1/4 tsp salt
- 3 Tbsp cold butter, cut into pieces
- 3-4 Tbsp ice water
- 1/2 cup silken tofu (or mayo)
- 1 Tbsp mayonnaise (omit if using mayo instead of tofu)
- 1/2 lemon, juiced
- 1/2 tsp SnP (salt and pepper)
- 4 tomatoes, cut into 1/4′ slices
- 1 medium onion, cut into 1/4″ slices
- 1/2 cup basil, chopped
- 4 oz sharp cheddar, grated (for a traditional pie, it must be yellow 🙂
- Pulse flour and salt in the bowl of a food processor. Add the butter pieces and pulse 5-6 times more. Then with the motor running, slowly pour in water through the spout just until the dough pulls away from the sides.
- Turn out onto a lightly floured surface and knead to bring together. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees.
- Meanwhile, whisk together tofu, mayo, lemon juice and SnP, and set aside.
- Lay tomato slices on paper towel to drain.
- Turn out dough onto a lightly floured surface. Roll out until you have a crust that is about 2-3″ larger than your 8-9″ pie pan. Fold the dough in half and in half again, and transfer to a cooking sprayed pie pan and unfold. Push up the sides and repair any holes. Prick several times with a fork. Bake in the oven 8-10 minutes and remove.
- Layer the onions in the bottom of the pan, then tomatoes, then basil. Top with tofu-mayo mixture and lastly the cheese. Bake 30-35 minutes until bubbly and golden. Remove from oven and let cool slightly before serving.