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Garden Tomato Parm-ageddon Pie

September 18, 2014

This weekend my foodie friends and I celebrated our 4th annual Pie Party, and it was a feast. Twenty two different sweet and savoury pies, cobblers and crumbles of every imaginable flavour. We ate like kings, then judged and voted for our favourites.

Instead of going to the grocery store for my pie ingredients this year, I decided to shop in my garden. I've got ten different varieties of tomatoes growing out there right now, all surrounded by basil plants. As I picked the ripest fruits and snipped off bunches of basil, an idea (pie-dea?) for a seasonal quiche crammed full of seasonal tomatoes, baked in a Basil-Parmesan custard popped in my head and the Garden Tomato Parm-ageddon Pie was born. Amusing pie names are a must at our party, past 'well-named' pies have included 2012's winning "Eat My Meat" Pie.

Pie Crust Links! Since I don't have a Devour & Conquer pie crust recipe I love yet, I put out a call to my fellow Food Bloggers of Canada members to share their favourite pie crust recipes for quiche-style pies and they delivered. If you're in a hurry, try using store bought puff pasty or a pre-made crust in a pinch.

The Iron Whisk's Pie Crust Tutorial has got all your (and my) pie crust questions answered with recipes, step-by-step instructions and explanations of how to make the best crust every time. This is a kick-ass resource and beautifully written, thanks Ilan!

Kelly Neil's Fontina Cheese Quiche Crust with gorgeous pictures from this Halifax photographer and a recipe for her Prosciutto and Asparagus Quiche. Substituting Parmesan for the Fontina in Kelly's crust recipe would make a great crust for the Tomato Parm-ageddon Pie.

Bon Appet'Eat's traditional quiche crust and a recipe for the Bon Appet'Eat Birthday Quiche created for this Toronto food blogger's little brother.

Mmm...is for Mommy's tutorial of Tenderflake's time-tested crust recipe
that makes a great pie crust with step-by-step photos from beautiful Nova Scotia. And I also now want apple pie.

Note on ingredients: Choose tomatoes with flavours you enjoy in a variety of eye-catching colours to give this pie maximum visual impact and flavour. Large heirloom beefsteaks make great flat bottom layers when sliced, and a variety of cherry and grape tomatoes roast well and stay decorative on the top of the pie.

Garden Tomato Parm-ageddon Pie

Ingredients

2-3 large slicing tomatoes and 1 cup cherry/grape tomatoes.

1 large onion

1 tablespoon butter

6 eggs

2/3 cup sour cream

3/4 cup grated Parmesan cheese

1/2 cup fresh basil leaves

Pre-bake your pie crust of choice according to instructions at 350 for approximatly 10 minutes until lightly golden brown, then set aside to cool. While the crust is baking, slice and saute the onion with the butter in a frying pan on medium-low until caramelized. Set aside to cool.

To fill your pie, start with 1/4 cup of Parmesan cheese sprinkled on the bottom, then add the caramelized onions, spreading evenly. Slice large tomatoes into rounds and layer in the pie crust. Leave aside some cherry/grape tomatoes or extra tomato slices to garnish the top of the pie.

In a medium bowl, crack and whisk the eggs until blended. Add the sour cream and 1/4 cup Parmesan cheese and whisk until smooth. Roll 4-6 large basil leaves together into a cigar shape, then fine slice to create a chiffonade of basil (click here for a how-to). Add basil to the egg mixture and season with salt and pepper.

Pour the egg mixture evenly over the tomatoes in the crust. Sprinkle over the final 1/4 cup of Parmesan, then garnish with the remaining tomatoes.

Bake at 400 degrees for 20 minutes, then reduce heat to 375 and bake for another 20-30 minutes until the custard is fully set and golden brown on top. You may need to cover your crust edge with a pie shield or circle of aluminum foil to prevent it from over-browning towards to the end of baking.

Remove from the oven and let cool for 10-15 minutes. Garnish with basil leaves.

Can be served warm or cool.

Devour!

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Looks super tasty! And so many good pie crust options :-).

Love the recipe name and love the idea of a PIE PARTY!! I need to nail down a pie crust recipe, pastry is my weakness. Great post!

looks adorable!

I love how you kept the tomatoes intact, complete with the stems. It's so lovely.



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